Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

Ürkek, Bayram

doi:10.1111/jfpp.15418

Cited by 11 publications

(7 citation statements)

References 44 publications

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“…Also, the rheological properties of the tarhana samples were found to fit the Power Law model. These results are in line with those reported by Urkek (2021), who examined the effect of chia seed powder addition on the rheological properties of ice cream, and Anil et al (2021), who examined the properties of tarhana with gum addition. n is the flow behavior index, and the lower this value, the greater the deviation from Newtonian behavior (Hayta et al, 2002).…”

Section: Functional Propertiessupporting

confidence: 91%

Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product

Tangüler¹,

Tatlısoy²

2022

Food Processing Preservation

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The effects of powders obtained from substitute shalgam residues (bulgur flour and turnip) on tarhana quality and the conformations of some properties were evaluated for the first time by Fourier-transform infrared spectroscopy. Fermented turnip and bulgur flour were obtained by extracting the drinkable shalgam from traditional production. These were then dried in a freeze dryer at −100°C at 0.01 mbar pressure to obtain fermented turnip powder and bulgur flour powder and used in the production of tarhana at different rates. The use of shalgam residual powders as a substitute for wheat flour caused a significant increase in the general composition and functional, physical, and sensory properties of tarhana. The amount and type of powder substitute caused a decrease in the viscosity index and flow behavior index, which are viscosity indicators for foods. According to the Fourier-transform infrared (FTIR) data, the strong band at which the maximum absorbance is obtained is 2924/cm, which is mainly due to the N-H stretching of amide. It was observed that the tarhanas were grouped according to the type and/or amount of powder and an important distinction. According to the sensory analysis, it has been determined that the most preferred sample in terms of color, taste, smell, and general impression is the A6 trial 850 g wheat flour +150 g fermented bulgur flour powder. Therefore, according to the data obtained, it can be said that ≥50 g shalgam residues can be used in the production of various foods with high added value, especially tarhana. Practical applicationsThis is the first research on the use of shalgam residues (bulgur flour and turnip) in the formulation of tarhana or another food. As the use of shalgam residue powders instead of wheat flour, even in small amounts, provides a significant increase in dry matter, ash, total acidity level, total phenolic substance, anthocyanin, antioxidant activity, water holding capacity, and foam holding capacity in tarhana, the use of residues in different foods and beverages will help to increase the specified properties. These residual powders also can be used to change the flow properties of various foods as well as to improve the sensory (especially color) properties of various fermented foods by incorporating them into the formulation.

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Section: Functional Propertiessupporting

confidence: 91%

Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product

Tangüler¹,

Tatlısoy²

2022

Food Processing Preservation

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“…They have the potential to be used as a natural emulsifier and stabilizer in many food compositions [12,13]. Researchers have studied the effect of chia seed gel mucilage on ice cream as a stabilizer and emulsifier [14][15][16][17][18]. In our study, different from these studies, a cold press oil by-product was used in the preparation of ice cream.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Atık

Tekin-Çakmak

Avcı

et al. 2021

Foods

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This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

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“…There is an inverse relationship between viscosity and hardness (Kurt and Atalar 2018). The hardness values affect the ice crystal size, ice phase and water holding capacity (Muse and Hartel 2004;Ürkek 2021). As shown in Table 6, the viscosity values increased while the hardness values decreased.…”

Section: Instrumental Hardnessmentioning

confidence: 94%

Determination of some quality properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)

Öztürk-Yalçın,

Ürkek,

Şengül

2024

Preprint

Self Cite

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Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this study, the mint flavor was added in different proportions (0 (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6)) to ice cream fermented with kefir culture. The study investigated the microbiological, antioxidant, thermal, rheological, textural, compositional, and sensory properties of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were around 8 log CFU/g, while the yeast counts were less than 4 log CFU/g. The addition of mint flavor did not have a negative effect on the microbiological properties of the samples. Values of IC50 and total phenolic content (except for samples KIM2 and KIM6) values did not differ significantly among samples and during storage (P<0.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. Sample KI usually had the lowest values for thermal properties. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity (at 50 rpm) and consistency coefficient values increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, 0.2% mint flavored kefir ice cream could be produced.

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Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

Cited by 11 publications

References 44 publications

Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product

Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Determination of some quality properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)

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