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Research Article
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A Study on Possible Use of Melissa officinalis L. Extract in the Production of Ice Cream

Year 2022, Volume: 25 Issue: 2, 367 - 373, 30.04.2022

Mesut Çınar , Şerafettin Çelik

https://doi.org/10.18016/ksutarimdoga.vi.846040

Abstract

In this study, some chemical, physical and sensory properties of the ice cream produced by adding different ratios (3, 6 and 9%) of Melissa (Melissa officinalis L.) extract to the ice cream mixture were determined and the suitability of the extract for ice cream production was investigated. The addition of Melissa extract to the ice cream mixture decreases the viscosity, overrun and the first dripping time of the ice cream, and increases the hardness. Also, it has been determined that it reduces the consistency, taste-aroma, mouthfeel, melting resistance, foreign taste and general acceptability, and increases color and sweetness of the ice cream. However, it was found that ice cream containing 3% Melissa extract was mostly in the same group with the control group ice cream in terms of investigated parameters. It is concluded that a functional ice cream type can be produced by adding 3% Melissa extract into ice cream mix.

Keywords

Ice cream Melissa officinalis L. Extract Viscosity Overrun Sensory Properties

Project Number

12095

References

  • Agrawal AK, Karkhele PD, Karthikeyan S, Shrivastava A, Sinha G 2015. Effect of Variation of Ginger Juice on Some Physical and Sensory Properties of Ice Cream. Indian Journal of Dairy Science 69(1): 17-23.
  • Aime DB, Arntfield SD, Malcolmson LJ, Ryland D 2001. Textural Analysis of Fat Reduced Vanilla Ice Cream Products. Food Research International 34(2-3): 237-246.
  • Akgül A 1993. Baharat Bilimi ve Teknolojisi: Damla Matbaacılık ve Ticaret, Konya, Türkiye, 541s.
  • Anonim 2004. Türk Gıda Kodeksi Dondurma Tebliği (Tebliğ No: 2004/45). Tarım ve Köyişleri Bakanlığı, Ankara.
  • Aydemir K 2015. Sarı Kantaron (Hypericum perforatum L.) Ekstraktının Dondurma Üretiminde Kullanılması. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Samsun, Türkiye, 79s.
  • Bağdat RB, Coşge B 2006. The Essential Oil of Lemon Balm (Melissa officinalis L.), Its Components and Using Fields. Anadolu Tarım Bilimleri Dergisi 21(1): 116-121.
  • Binello A, Cravotto G, Boffa L, Stevanato L, Bellumori M, Innocenti M, Mulinacci N 2017. Efficient and Selective Green Extraction of Polyphenols from Lemon Balm. Comptes Rendus Chimie 20(9-10): 921-926.
  • Chamchan R, Sinchaipanit P, Disnil S, Jittinandana S, Nitithamyong A, Onnom N 2017. Formulation of Reduced Sugar Herbal Ice Cream Using Lemongrass or Ginger Extract. British Food Journal 119(10): 2172-2182.
  • Chilton S 1997. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics. American Scientist 85(1): 83-84.
  • Çelik Ş, Cankurt H, Doğan C 2010. Safran İlavesinin Sade Dondurmanın Bazı Özelliklerine Etkisi. Gıda 35(1): 1-7.
  • El-Sayed SM, Youssef AM 2019. Potential Application of Herbs and Spices and Their Effects in Functional Dairy Products. Heliyon 5(6): e01989.
  • Gabbi DK, Bajwa U, Goraya RK 2018. Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology 71(1): 190-197.
  • Gassem MA, Frank JF 1991. Physical Properties of Yogurt Made from Milk Treated with Proteolytic Enzymes. Journal of Dairy Science 74(5): 1503-1511.
  • Gremski S, Coelho ALK, Santos JS, Daguer H, Molognoni L, do Prado-Silva L, Sant'Ana AS, Rocha RD, da Silva MC, Cruze AG, Azevedo L, do Carmof MAV, Wen MC, Zhang L, Granato D 2019. Antioxidants-Rich Ice Cream Containing Herbal Extracts and Fructooligossaccharides: Manufacture, Functional and Sensory Properties. Food Chemistry 298: 125098.
  • Gürsel A, Karacabey A 1998. Dondurma Teknolojisine İlişkin Hesaplamalar, Reçeteler ve Kalite Kontrol Testleri. Ankara: Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü, Ankara, Türkiye.
  • Karaman S, Kayacier A 2012. Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology 5(8): 3159-3169.
  • Kumar R, Atanu J, Ankit D, Satish P 2018. Suitability of Type of Herb and Its Form as Flavoring in Herbal Ice Cream. International Journal of Chemical Studies 6(5): 1562-1567.
  • Kumar S, Rai DC, Singh DP 2012. The functional, rheological and sensory attributes of Tulsi (holy basil, Ocimum sanctum) extract based herbal ice-cream. The bioscan 8(1): 77-80.
  • Kurt A, Çakmakçı S, Çağlar A 2012. Süt ve Mamülleri Muayene ve Analiz Metotları. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Ofset Basım, 254s.
  • Mimica-Dukic N, Bozin B, Sokovic M, Simin N 2004. Antimicrobial and Antioxidant Activities of Melissa officinalis L.(Lamiaceae) Essential Oil. Journal of Agricultural and Food Chemistry 52(9): 2485-2489.
  • Miraj S, Kopaei R, Kiani S 2017. Melissa officinalis L: A Review Study with an Antioxidant Prospective. Journal of Evidence-Based Integrative Medicine 22(3): 385-394.
  • Pinto S, Patel A, Jana A 2009. Evaluation of different forms of ginger as flavouring in herbal ice cream. Int. J. Food Sci. Technol. Nutr 3: 73-83.
  • Prindiville EA, Marshall RT, Heymann H 1999. Effect of milk fat on the sensory properties of chocolate ıce cream. Journal of Dairy Science 82(7): 1425-1432.
  • Simon JE, Chadwick AF, Craker LE 1984. Herbs, an ındexed bibliography, 1971-1980: Elsevier Science Publishing Co. Inc., New York, USA.
  • Swiader K, Startek K, Wijaya CH 2019. The Therapeutic Properties of Lemon Balm (Melissa officinalis L.): Reviewing Novel Findings and Medical Indications. Journal of Applied Botany and Food Quality 92: 327-335.
  • Trivedi VB. (2014). Use of basil (tulsi) as flavouring ingredient in the manufacture of ice cream. (Master thesis), AAU, Anand.
  • Türkmen N, Gürsoy A 2017. Fonksiyonel Dondurma. Akademik Gıda 15(4): 386-395.
  • Üçüncü M 2005. Süt ve Mamülleri Teknolojisi. Bornova, İzmir: Meta Basım Matbaacılık Hizmetleri, İzmir, 571s.
  • Wojdylo A, Oszmianski J, Czemerys R 2007. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chemistry 105(3): 940-949.
  • Yıldız N, Bircan H 1994. Araştırma ve Deneme Metodları. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayınları No: 704, Erzurum. 218s.

Melissa officinalis L. Ekstraktının Dondurma Üretiminde Kullanımı Üzerine Bir Araştırma

Year 2022, Volume: 25 Issue: 2, 367 - 373, 30.04.2022

Mesut Çınar , Şerafettin Çelik

https://doi.org/10.18016/ksutarimdoga.vi.846040

Abstract

Bu çalışmada, Melisa (Melissa officinalis L.) ekstraktının dondurma üretimine uygunluğu araştırılmıştır. Bu bağlamda, farklı oranlarda (%3, 6 ve 9) Melisa ekstraktı ilave edilerek üretilen deneme dondurmaların bazı kimyasal, fiziksel ve duyusal özellikleri incelenmiştir. İstatistiksel değerlendirmede, dondurma karışımına Melisa ekstraktı ilavesinin, dondurmanın viskozite, hacim artış oranı ve ilk damlama süresini düşürdüğü, sertlik değerini ise yükselttiği; duyusal parametrelerden renk ve tatlılık değerlerini yükselttiği, yapı-kıvam, tat-aroma, ağızda bıraktığı his, erimeye dayanıklılık, yabancı tat ve genel kabul edilebilirlik puanlarını düşürdüğü tespit edilmiştir. Melisa ekstraktını %3 düzeyinde içeren dondurmanın, araştırılan parametreler bakımından kontrol grubu dondurma ile çoğunlukla aynı grupta yer aldığı tespit edilmiştir. Bu nedenle, sade dondurma üretiminde %3 Melisa ekstraktı kullanılarak fonksiyonel bir dondurma çeşidinin üretilebileceği sonucuna varılmıştır.

Keywords

Dondurma Melissa officinalis L. Ekstraktı Viskozite Hacim Artışı Duyusal Özellikler

Supporting Institution

Harran Üniversitesi BAP

Project Number

12095

Thanks

Yazarlar, desteklerinden dolayı Harran Üniversitesi BAP Komisyonuna teşekkür ederler.

References

  • Agrawal AK, Karkhele PD, Karthikeyan S, Shrivastava A, Sinha G 2015. Effect of Variation of Ginger Juice on Some Physical and Sensory Properties of Ice Cream. Indian Journal of Dairy Science 69(1): 17-23.
  • Aime DB, Arntfield SD, Malcolmson LJ, Ryland D 2001. Textural Analysis of Fat Reduced Vanilla Ice Cream Products. Food Research International 34(2-3): 237-246.
  • Akgül A 1993. Baharat Bilimi ve Teknolojisi: Damla Matbaacılık ve Ticaret, Konya, Türkiye, 541s.
  • Anonim 2004. Türk Gıda Kodeksi Dondurma Tebliği (Tebliğ No: 2004/45). Tarım ve Köyişleri Bakanlığı, Ankara.
  • Aydemir K 2015. Sarı Kantaron (Hypericum perforatum L.) Ekstraktının Dondurma Üretiminde Kullanılması. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Samsun, Türkiye, 79s.
  • Bağdat RB, Coşge B 2006. The Essential Oil of Lemon Balm (Melissa officinalis L.), Its Components and Using Fields. Anadolu Tarım Bilimleri Dergisi 21(1): 116-121.
  • Binello A, Cravotto G, Boffa L, Stevanato L, Bellumori M, Innocenti M, Mulinacci N 2017. Efficient and Selective Green Extraction of Polyphenols from Lemon Balm. Comptes Rendus Chimie 20(9-10): 921-926.
  • Chamchan R, Sinchaipanit P, Disnil S, Jittinandana S, Nitithamyong A, Onnom N 2017. Formulation of Reduced Sugar Herbal Ice Cream Using Lemongrass or Ginger Extract. British Food Journal 119(10): 2172-2182.
  • Chilton S 1997. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics. American Scientist 85(1): 83-84.
  • Çelik Ş, Cankurt H, Doğan C 2010. Safran İlavesinin Sade Dondurmanın Bazı Özelliklerine Etkisi. Gıda 35(1): 1-7.
  • El-Sayed SM, Youssef AM 2019. Potential Application of Herbs and Spices and Their Effects in Functional Dairy Products. Heliyon 5(6): e01989.
  • Gabbi DK, Bajwa U, Goraya RK 2018. Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology 71(1): 190-197.
  • Gassem MA, Frank JF 1991. Physical Properties of Yogurt Made from Milk Treated with Proteolytic Enzymes. Journal of Dairy Science 74(5): 1503-1511.
  • Gremski S, Coelho ALK, Santos JS, Daguer H, Molognoni L, do Prado-Silva L, Sant'Ana AS, Rocha RD, da Silva MC, Cruze AG, Azevedo L, do Carmof MAV, Wen MC, Zhang L, Granato D 2019. Antioxidants-Rich Ice Cream Containing Herbal Extracts and Fructooligossaccharides: Manufacture, Functional and Sensory Properties. Food Chemistry 298: 125098.
  • Gürsel A, Karacabey A 1998. Dondurma Teknolojisine İlişkin Hesaplamalar, Reçeteler ve Kalite Kontrol Testleri. Ankara: Ankara Üniversitesi Ziraat Fakültesi Süt Teknolojisi Bölümü, Ankara, Türkiye.
  • Karaman S, Kayacier A 2012. Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology 5(8): 3159-3169.
  • Kumar R, Atanu J, Ankit D, Satish P 2018. Suitability of Type of Herb and Its Form as Flavoring in Herbal Ice Cream. International Journal of Chemical Studies 6(5): 1562-1567.
  • Kumar S, Rai DC, Singh DP 2012. The functional, rheological and sensory attributes of Tulsi (holy basil, Ocimum sanctum) extract based herbal ice-cream. The bioscan 8(1): 77-80.
  • Kurt A, Çakmakçı S, Çağlar A 2012. Süt ve Mamülleri Muayene ve Analiz Metotları. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Ofset Basım, 254s.
  • Mimica-Dukic N, Bozin B, Sokovic M, Simin N 2004. Antimicrobial and Antioxidant Activities of Melissa officinalis L.(Lamiaceae) Essential Oil. Journal of Agricultural and Food Chemistry 52(9): 2485-2489.
  • Miraj S, Kopaei R, Kiani S 2017. Melissa officinalis L: A Review Study with an Antioxidant Prospective. Journal of Evidence-Based Integrative Medicine 22(3): 385-394.
  • Pinto S, Patel A, Jana A 2009. Evaluation of different forms of ginger as flavouring in herbal ice cream. Int. J. Food Sci. Technol. Nutr 3: 73-83.
  • Prindiville EA, Marshall RT, Heymann H 1999. Effect of milk fat on the sensory properties of chocolate ıce cream. Journal of Dairy Science 82(7): 1425-1432.
  • Simon JE, Chadwick AF, Craker LE 1984. Herbs, an ındexed bibliography, 1971-1980: Elsevier Science Publishing Co. Inc., New York, USA.
  • Swiader K, Startek K, Wijaya CH 2019. The Therapeutic Properties of Lemon Balm (Melissa officinalis L.): Reviewing Novel Findings and Medical Indications. Journal of Applied Botany and Food Quality 92: 327-335.
  • Trivedi VB. (2014). Use of basil (tulsi) as flavouring ingredient in the manufacture of ice cream. (Master thesis), AAU, Anand.
  • Türkmen N, Gürsoy A 2017. Fonksiyonel Dondurma. Akademik Gıda 15(4): 386-395.
  • Üçüncü M 2005. Süt ve Mamülleri Teknolojisi. Bornova, İzmir: Meta Basım Matbaacılık Hizmetleri, İzmir, 571s.
  • Wojdylo A, Oszmianski J, Czemerys R 2007. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chemistry 105(3): 940-949.
  • Yıldız N, Bircan H 1994. Araştırma ve Deneme Metodları. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayınları No: 704, Erzurum. 218s.
There are 30 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Mesut Çınar 0000-0002-7255-9220

Şerafettin Çelik 0000-0002-5605-5735

Project Number 12095
Publication Date April 30, 2022
Submission Date February 16, 2021
Acceptance Date April 20, 2021
Published in Issue Year 2022 Volume: 25 Issue: 2

Cite

APA Çınar, M., & Çelik, Ş. (2022). Melissa officinalis L. Ekstraktının Dondurma Üretiminde Kullanımı Üzerine Bir Araştırma. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(2), 367-373. https://doi.org/10.18016/ksutarimdoga.vi.846040
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