In this study, ice cream was produced by adding hawthorn (0-15%) dried with geothermal energy. Physical, chemical and sensory analyzes were followed in ice creams. It was determined that as the amount of hawthorn used in ice cream production increased, the amount of dry matter, ash and acidity increased. The highest a*, b* value and the lowest L* value were measured in 15% hawthorn added ice creams. In the hawthorn added samples, an increase in the first melting and complete melting times and a decrease in the volume ratio were determined. The addition of hawthorn increased the hardness values of ice creams. An increase in the amount of Na, Mg, K, Fe, B and S in ice cream was detected with the addition of hawthorn. The use of hawthorn increased the resistance of ice cream melting in terms of sensory aspects.
Bu çalışmada, jeotermal enerjiyle kurutulmuş alıç (% 0-15) ilave edilerek dondurma üretilmiştir. Dondurmalarda fiziksel, kimyasal ve duyusal analizler takip edilmiştir. En yüksek a*, b* değeri ve en düşük L* değeri % 15 alıç ilaveli dondurmalarda ölçülmüştür. Alıç ilaveli örneklerde ilk erime ve tamamen erime sürelerinde artış, hacim oranında azalış belirlenmiştir. Alıç ilavesi dondurmaların sertlik değerleri arttırmıştır. Dondurmalarda Na, Mg, K, Fe, B ve S miktarlarında alıç ilavesiyle artış tespit edilmiştir. Alıç kullanımı duyusal açıdan dondurmalarda erimeye direnç puanını arttırmıştır.
Primary Language | Turkish |
---|---|
Journal Section | RESEARCH ARTICLE |
Authors | |
Publication Date | October 31, 2021 |
Submission Date | November 30, 2020 |
Acceptance Date | February 17, 2021 |
Published in Issue | Year 2021Volume: 24 Issue: 5 |
International Peer Reviewed Journal
Free submission and publication
Published 6 times a year
KSU Journal of Agriculture and Nature
e-ISSN: 2619-9149