Bu çalışmada, bazı meyve katkılı dondurmaların kimyasal, reolojik ve duyusal
özelliklerinin araştırılması amaçlanmıştır. Bu amaçla dondurma formülasyonuna %6
oranında farklı meyve püreleri (böğürtlen, frambuaz, kivi, muz, vişne) ilave edilmiş
ve üretilen dondurmalar -18°C’de 60 gün süreyle depolanmıştır. Depolama
periyodunun 1, 30 ve 60. günlerinde, dondurmaların pH, titrasyon asitliği, renk (L*,
a*, b*), ilk damlama süresi, erime oranı, viskozite, tekstür, toplam fenolik madde
(TFM) miktarı ve antioksidan aktivite değerleri tespit edilmiştir.
Meyve katkılı dondurmaların kontrol örneğine göre yüksek kuru madde oranına
sahip olduğu belirlenmiştir (p<0.05). Meyve ilavesinin dondurma örneklerinde hacim
artış oranını düşürdüğü, buna rağmen dondurma çeşitleri arasındaki farklılığın
önemsiz (p>0.05) olduğu tespit edilmiştir. Dondurma örneklerine uygulanan meyve
ilavesi ile pH ve sertlik değerlerinin azaldığı, titrasyon asitliği ve yapışkanlık
değerlerinin ise genellikle arttığı gözlenmiştir (p<0.05). Depolama süresi sonunda
dondurmaların ilk damlama sürelerinde azalma, erime oranlarında artış meydana
gelmiş, bununla birlikte depolama süreleri arasında istatistiksel olarak anlamlı
farklılık gözlenmemiştir. Dondurmaların viskozite değerleri değişkenlik
göstermesine rağmen çeşitler arasında benzerlik belirlenmiştir (p>0.05). Sade
dondurma (DS) ile karşılaştırıldığında dondurma örneklerine uygulanan meyve
püresi ilavesi ile TFM miktarının arttığı gözlenmiştir (p<0.05). Dondurma
örneklerinin depolama süreleri arasında pH, titrasyon asitliği, L*, a*, b* değerleri, ilk
damlama süresi, erime oranı, viskozite ve TFM miktarları açısından istatistiksel
olarak önemli bir fark bulunmamıştır (p>0.05). Duyusal analiz sonuçlarına göre
genel kabul edilebilirlik açısından muz (DM) ve böğürtlen (DB) katkılı dondurmalar
en fazla beğenilen çeşitler olmuştur.,The aim of this study was to investigate the chemical, rheological and sensory
properties of some fruit-added ice creams. For this purpose, 6% fruit puree
(blackberry, raspberry, kiwi, banana, cherry) was added to the ice cream formulation
and the ice-creams produced were stored at -18 °C for 60 days. pH, titration acidity,
color (L*, a*, b*), first dripping time, melting rate, viscosity, texture, total phenolic
content (TPC) and antioxidant activity values were determined on days 0, 30 and 60
of storage period.
Fruit-added ice-creams had higher dry matter content than control samples (p <0.05).
(p<0.05). The overrrun rate of ice creams decreased with the addition of fruit,
although the difference between ice cream varieties was insignificant (p>0.05). It
was observed that titration acidity and stickiness values generally increased and pH
and hardness values decreased with fruit addition to ice cream samples (p<0.05). At
the end of the storage period, the first dripping time of the ice creams decreased and
the melting rates increased, however, no statistically significant difference was
observed between the storage periods (p>0.05). Although the viscosity values of ice
cream showed variability, similarity was determined between the varieties (p>0.05).
When compared with the control (DS), the amount of TPC increased with the
addition of fruit puree to the ice cream samples (p<0.05). No statistically significant
difference was found between storage times of ice cream samples in terms of pH,
titration acidity, L*, a*, b* values, first dripping time, melting rate, viscosity and
TPC (p>0.05). According to the results of sensory analysis, banana (DM) and
blackberry (DB) added ice creams were the most popular varieties in terms of
general acceptability.
The aim of this study was to investigate the chemical, rheological and sensory
properties of some fruit-added ice creams. For this purpose, 6% fruit puree
(blackberry, raspberry, kiwi, banana, cherry) was added to the ice cream formulation
and the ice-creams produced were stored at -18 °C for 60 days. pH, titration acidity,
color (L*, a*, b*), first dripping time, melting rate, viscosity, texture, total phenolic
content (TPC) and antioxidant activity values were determined on days 0, 30 and 60
of storage period.
Fruit-added ice-creams had higher dry matter content than control samples (p <0.05).
(p<0.05). The overrrun rate of ice creams decreased with the addition of fruit,
although the difference between ice cream varieties was insignificant (p>0.05). It
was observed that titration acidity and stickiness values generally increased and pH
and hardness values decreased with fruit addition to ice cream samples (p<0.05). At
the end of the storage period, the first dripping time of the ice creams decreased and
the melting rates increased, however, no statistically significant difference was
observed between the storage periods (p>0.05). Although the viscosity values of ice
cream showed variability, similarity was determined between the varieties (p>0.05).
When compared with the control (DS), the amount of TPC increased with the
addition of fruit puree to the ice cream samples (p<0.05). No statistically significant
difference was found between storage times of ice cream samples in terms of pH,
titration acidity, L*, a*, b* values, first dripping time, melting rate, viscosity and
TPC (p>0.05). According to the results of sensory analysis, banana (DM) and
blackberry (DB) added ice creams were the most popular varieties in terms of
general acceptability.
