Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

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Urkek B., ŞENGÜL M., Akgul H. I., Kotan T. E.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.15, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1515/ijfe-2018-0029
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: ice cream, sloe berry, physiochemical, antioxidant activity, sensory properties, SHEEP MILK, TECHNOLOGICAL PROPERTIES, ANTIMICROBIAL ACTIVITY, QUALITY, COLOR, CAPACITY, YOGURT, FRUITS, FRESH
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H degrees, C* and Delta E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.