Production of yogurt ice cream at different acidity

Basit Öğe Kaydı
dc.contributor.authorGuner A.
dc.contributor.authorArdic M.
dc.contributor.authorKeles A.
dc.contributor.authorDogruer Y.
dc.date.accessioned2020-03-26T17:19:23Z
dc.date.available2020-03-26T17:19:23Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSummary The effect of using yogurt on the viscosity, over-run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non-fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over-run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality. © 2007 Institute of Food Science and Technology Trust Fund.en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01315.xen_US
dc.identifier.endpage952en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage948en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1365-2621.2006.01315.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21863
dc.identifier.volume42en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectIce creamen_US
dc.subjectLactose intoleranceen_US
dc.subjectQualityen_US
dc.subjectYogurten_US
dc.titleProduction of yogurt ice cream at different acidityen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu