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dc.contributor.authorÇakmakçi, S. and Topdaş, E.F. and Çakir, Y. and Kalin, P.
dc.date.accessioned2021-04-08T12:08:37Z
dc.date.available2021-04-08T12:08:37Z
dc.date.issued2016
dc.identifier10.1002/jsfa.7241
dc.identifier.issn00225142
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84959558517&doi=10.1002%2fjsfa.7241&partnerID=40&md5=568053de3b2de86f14f2ffa8b18d23ec
dc.identifier.urihttp://acikerisim.bingol.edu.tr/handle/20.500.12898/4655
dc.description.abstractBACKGROUND: 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. RESULTS: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. CONCLUSION: KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.
dc.language.isoEnglish
dc.sourceJournal of the Science of Food and Agriculture
dc.titleFunctionality of kumquat (Fortunella margarita) in the production of fruity ice cream


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