THE EFFECTS OF THE COMBINED USE OF SALEP AND LOCUST BEAN GUM WITH SOME STABILIZERS ON THE PROPERTIES OF KAHRAMANMARAS TYPE ICE CREAMS
Oya Berkay Karaca, Mehmet Güven
Strony: 327-338
Opublikowano: 6 Jun 2016
Wyświetlenia: 3,394
Pobrania: 1,308
Citations: 4 (Google Scholar)
Citations: 1 (OpenAlex)
Streszczenie: In general, this study aimed to determine the suitability of using locust bean gum (LBG) with various types of stabilizers in the production of Kahramanmaraş-type ice creams: the physical, chemical and sensory properties which the ice creams produced with these stabilizers possess, and the stabilizer combination which would lead to the best quality ice cream production. The total amount of stabilizers being 1.0 %, the actual trial ice creams of four combinations containing different rates of locust bean gum, carboxymethyl cellulose (CMC), guar gum, salep and sodium alginate were produced and the changes in these properties were determined during the 6-month storage time. The ice creams produced only by using salep were treated as the control sample. It was observed that the ice creams produced by using only salep had a higher titration acidity, lower pH and viscosity values, were harder and less resistant to melting when compared with the other ice creams produced by using the stabilizer combinations. These differences were found to be statistically significant (p<0.05). Starting from the 3rd month, the scores given to the sensory properties of these ice creams gradually decreased; and although not statistically significant they had lower values than the other ice creams. Among the physical properties examined, the stabilizer combinations had a significant effect (p<0.05) on the viscosity values. When the effects of the storage period on the properties of the ice creams were examined, only the decrease in the penetrometre value of the physical properties was significant (p<0.05). In other words, the ice creams became stiffer during the storage period. Except for the changes observed in the sensory scores starting from the 3rd month of the storage time in the ice creams produced by using only salep, the differences during the storage time were not found to be significant.
Słowa kluczowe: ice cream, stabilizer, locust bean gum, salep extract, storage period
Cytowanie artykułu: Oya Berkay Karaca, Mehmet Güven. THE EFFECTS OF THE COMBINED USE OF SALEP AND LOCUST BEAN GUM WITH SOME STABILIZERS ON THE PROPERTIES OF KAHRAMANMARAS TYPE ICE CREAMS. Journal of International Scientific Publications: Agriculture & Food 4, 327-338 (2016). https://www.scientific-publications.net/en/article/1001047/
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