Functionality of kumquat (<i>Fortunella margarita</i>) in the production of fruity ice cream

Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

doi:10.1002/jsfa.7241

Cited by 15 publications

(15 citation statements)

References 43 publications

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“…The ascorbic acid content of the samples was determined at regular intervals during drying with a reflectometer (RQflex ® plus 10 Reflectoquant; Merck) and ascorbic acid test kit (Merck 116981) (Cakmakci, Topdas, Cakir, & Kalin, 2016). In this method, 0.5 g of grounded sample was homogenized with 5 mL of extracting agent and centrifuged at 10,000 × g for 2 min before inserting the strip.…”

Section: Determination Of Ascorbic Acidmentioning

confidence: 99%

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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In this study, the drying kinetics, ascorbic acid degradation, and color change kinetics of kiwifruit during hot air drying (HAD), vacuum drying (VD), freeze drying (FD), and hot air–microwave‐assisted vacuum combination drying (HA–MVD) were investigated. The applicability of Weibull model for describing the rehydration kinetics of dried kiwifruits was also assessed. The ascorbic acid content of the kiwi fruit decreased by 77.52, 75.41, 39.86, and 29.64%, and the total phenolic content decreased by 26.62, 29.24, 19.16, and 1.99% after HAD, VD, HA–MVD, and FD, respectively. For all drying processes, the ascorbic acid degradation was best described by the Weibull model. Zero‐order, first‐order, and combined kinetic models were examined to fit data of color parameters (L*, a*, and b*). Scanning electron microscopy images of the dried products were also obtained. The results indicate that HA–MVD may be an alternative method for the drying of kiwifruit since it provides good quality product in shorter time. Practical applications Kinetic modeling of changes in foods during drying is an important issue in relation to predicting quality changes and setting optimal processing conditions. In this study kinetic models describing the ascorbic acid degradation and also the color change of kiwifruit during four different drying methods were determined. Kiwifruit contains high amount ascorbic acid which is widely considered as a marker of nutritional quality for fruits and vegetables subjected to various drying treatments. That is why it is important to build kinetic models to estimate the degradation rate of ascorbic acid during various drying processes. When the ascorbic acid content, total phenolic content, color, and rehydration properties of the final dried products were compared, it was seen that the hot air–microwave‐assisted vacuum combination drying (HA–MVD) method yielded good quality dried product in quite shorter time as compared to other methods. The results of this study show that the HA–MVD method could be successfully applied for drying of kiwifruits.

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Section: Determination Of Ascorbic Acidmentioning

confidence: 99%

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Akar

Mazı

2019

J Food Process Engineering

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“…The filtrates were frozen and lyophilised in a lyophiliser (Labconco, Freezone 1 L) at 5 mmHg at -50°C. Following measurements and evaluations were done according to Apak et al [23] and Çakmakçı et al [7] . FRAP assay is based on the reduction of Fe 3+ -TPTZ complex under acidic conditions [24] .…”

Section: Antioxidant Methodsmentioning

confidence: 99%

“…The viscosity of ice cream samples was determined with a digital viscometer (Brookfield Engineering Laboratories, Model DV-II, Stoughton, MA, USA) according to Çakmakçı et al [7] . pH, total solids, protein and ash of ice cream samples were done according to AOAC [21] , while fat was determined according to Gürsel and Karacabey [22] .…”

Section: Physical and Chemical Analysismentioning

confidence: 99%

“…pH, total solids, protein and ash of ice cream samples were done according to AOAC [21] , while fat was determined according to Gürsel and Karacabey [22] . Ascorbic acid amount of fresh CP and ice cream samples were determined according to Çakmakçı et al [7] .…”

Section: Physical and Chemical Analysismentioning

confidence: 99%

“…Actually, the highest quality of ice cream manufacture depends on excellent quality of ingredients and a mix which is formulated and balanced the proper function of components, freezing and hardening process [1] . As a result of consumer's trend ice cream technology rapidly has been developed by different taste demands [2][3][4][5][6][7][8] . Many researches have been focus on this field which shows that additives affects nutritional value, functional and sensory properties.…”

Section: Introductionmentioning

confidence: 99%

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Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri

Topdaş¹,

Çakmakçı²,

Çakiroğlu³

2017

Kafkas Univ Vet Fak Derg

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Citation of This ArticleTopdaş EF, Çakmakçı S, Çakıroğlu K: The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste. Kafkas Univ Vet Fak Derg, 23 (5): 691-697, 2017691-697, . DOI: 10.9775/kvfd.2016 AbstractThe aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found. Keywords: Ice cream, Cornus mas L., Cornelian cherry, Antioxidant activity, Sensory properties Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri ÖzetBu araştırmanın amacı, kızılcık ezmesinin (KE) dondurmanın kalite özelliklerine etkisini incelemektir. Dondurma üretimi için, dört farklı seviyede (%0, 5, 10 ve 15, w/w) KE dondurma miksine ilave edilmiştir. KE seviyesinin artmasıyla, Kontrol dondurma örneğine kıyasla, C vitamini, a değeri ve hacim artışı değerleri artmış, görünür viskozite değerleri azalmıştır. Sonuçlar, KE'nin liyofilize su ekstraktlarının (KELSE) dikkate değer fenolik bileşik içerdiğini göstermiştir. Bulgularımız, KELSE ve dondurma örneklerinin antioksidan aktivitesinde toplam fenolik madde ile flavonoid içeriği arasında pozitif bir korelasyon bulunduğunu göstermiştir. KE, doğal antioksidanların etkili bir kaynağı olduğunu göstermiştir. KE dondurma üretiminde doğal renk ve lezzet verici madde olarak uygun bir kaynak olarak kullanılabilir. KE, C vitamini miktarlarını arttırmış, duyusal özellikleri geliştirmiştir. Science Direct, Web of Science, Google Scholar ve Scopus kaynaklarında yapılan literatür taramasında, kızılcık meyvesi kullanılarak yapılan bir dondurma çalışmasına rastlanmamıştır.

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Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices

Borba

Araújo

Contessa

et al. 2023

Food Bioprocess Technol

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Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Abstract: KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.

Cited by 15 publications

References 43 publications

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri

Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices

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