Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

Erkaya, Tuba; Dağdemir, Elif; Şengül, Mustafa

doi:10.1016/j.foodres.2011.09.013

Cited by 114 publications

(117 citation statements)

References 22 publications

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“…All formulations presented protein contents lower than the averages found in the literature, around 4% (Arbuckle, 1986;Erkaya et al, 2012). Proteins are considered essential ingredients in ice creams, important to the stabilization of the emulsion after homogenization, to the formation of the product structure, and to the water-holding capacity, which improves the viscosity of the mixtures, reduces ice formation, and increases the melting resistance of the product (Arbuckle, 1986;Souza et al, 2010).…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 71%

“…This parameter is related to the amount of air incorporated into the ice cream during the production and, consequently, interferes with the texture and physical properties of melting and hardness of the product (Cruz et al, 2009;Sofjan & Hartel, 2004). The overrun values, which varied from 209 (IC-1) to 244% (IC-4), were higher than the values found in the literature, which varies from 34 to 97% (Rizk et al, 2014;Erkaya et al, 2012;Sun-Waterhouse et al, 2013). According to Sun-Waterhouse et al (2013) a higher fat content could have enabled a higher overrun, once more coalesced fat droplets would be available to trap a greater amount of air bubbles in the product.…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 80%

“…In the present study, the results of proximate composition analysis showed that the ice creams IC-3 and IC-4 presented higher contents of carbohydrates and fats than IC-1 and IC-2, with no significant differences between the average values. Erkaya et al (2012) studied the influence of Cape gooseberry (Physalis peruviana L.) addition on the characteristics of ice cream, and found similar results of fat content, around 3.7%. On the other hand, Rizk et al (2014) studied the influence of the addition of lycopene extracted from tomato on the characteristics of ice cream, and obtained values of fat content between 8 and 8.58%.…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 88%

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Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 71%

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 80%

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 88%

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Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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“…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%

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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“…Health benefits of this fruit are primarily associated with its nutritional composition and biologically active components [6][7][8][9][10] . Important nutritional properties as well as medicinal properties make cape gooseberry as an attractive fruit in international markets 11 . Mathematical modelling is frequently appealed way to predict the change of water content throughout the food material during dehydration processes.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Two Fitting Methods Applied for Thin-Layer Drying of Cape Gooseberry Fruits

Karacabey

2016

Braz. arch. biol. technol.

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Drying data of cape gooseberry was used to compare two fitting methods: namely 2-step and 1-step methods. Literature data was also used to confirm the results. To demonstrate the applicability of these methods, two primary models (Page, Two-term-exponential) were selected. Linear equation was used as secondary model. As well-known from the previous modelling studies on drying, 2-step method required at least two regressions: One is primary model and one is secondary (if you have only one environmental condition such as temperature). On the other hand, one regression was enough for 1-step method. Although previous studies on kinetic modelling of drying of foodswere based on 2-step method, this study indicated that 1-step method may also be a good alternative with some advantages such as drawing an informative figure and reducing time of calculations.

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Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

Cited by 114 publications

References 22 publications

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

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

Evaluation of Two Fitting Methods Applied for Thin-Layer Drying of Cape Gooseberry Fruits

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