التفاصيل البيبلوغرافية
العنوان:
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
المؤلفون:
Hatice Bekiroglu , Hamza Goktas , Dila Karaibrahim , Fatih Bozkurt , Osman Sagdic
المساهمون:
İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü, Hamza Göktaş / 0000-0001-9802-9378, Göktaş, Hamza, Hamza Göktaş / A-4558-2019, Hamza Göktaş / 57194016332
بيانات النشر:
AZTI-Tecnalia, 2022.
سنة النشر:
2022
مصطلحات موضوعية:
Cultural Studies , Volatile Compounds , Walnut Milk , Fat Content , Ice Cream , Vegan , digestive, oral, and skin physiology , food and beverages , skin and connective tissue diseases , human activities , Sensory Evaluation , Food Science
الوصف:
Demand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The use of walnut milk in ice cream production significantly affected the physicochemical properties of ice cream samples and the fat content increased due to the high fat content of walnut. Overrun level of ice cream samples positively affected by using walnut milk in production of ice cream. The use of walnut milk in ice cream production improved the rheological properties, although it decreased brightness value of ice cream samples. L-limonene was determined as the major volatile compounds in all ice cream samples and it was determined that the use of walnut milk created different volatile compounds. Finally, according to the sensory evaluation results, the ice cream samples produced using walnut milk were liked by the panelists and received similar scores compared to the control, and this study showed that walnut milk can be used in ice cream production. © 2022 Elsevier B.V.
وصف الملف:
application/pdf
اللغة:
English
URL الوصول:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec09eca6e14e6aa61dcd3a7fe963c77d https://hdl.handle.net/20.500.12713/2632
حقوق:
CLOSED
رقم الأكسشن:
edsair.doi.dedup.....ec09eca6e14e6aa61dcd3a7fe963c77d
قاعدة البيانات:
OpenAIRE
