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

ÇAKMAKÇI S., TOPDAŞ E. F., ÇAKIR Y., KALIN P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, sa.5, ss.1451-1458, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 5
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7241
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1451-1458
  • Anahtar Kelimeler: ice cream, kumquat, Fortunella margarita, antioxidant activity, color, mineral, ANTIOXIDANT CAPACITY, SENSORY PROPERTIES, MINERAL CONCENTRATIONS, RHEOLOGICAL PROPERTIES, VITAMIN-C, MILK, L., POLYPHENOLS, MAGNESIUM, ELEMENTS
  • Atatürk Üniversitesi Adresli: Evet

Özet

BACKGROUND: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.