Determination of Some Physicochemical, Rheological and Sensory Properties of Reduced Fat Ice Cream Produced with the Addition of Avocado (Persea americana Mill.) Puree

Nazlı Kanca

Makale detayları

Determination of Some Physicochemical, Rheological and Sensory Properties of Reduced Fat Ice Cream Produced with the Addition of Avocado (Persea americana Mill.) Puree

Yazarlar:

Nazlı Kanca

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Dairy Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.860-869

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329468

pISSN:

2148-3647

Anahtar kelimeler:

Özet:

 The aim of this study was to produce ice cream suitable for consumption by individuals with various disorders that require a lower fat intake in their daily diet. For this purpose, in ice cream production, milk fat content was replaced with avocado Persea americana Mill. puree AP at various ratios C-0, 25AP-25, 50AP-50, 75AP-75, 100AP-100. According to the results, the consistency index values of the mixes increased significantly with the use of AP, while the flow behavior index values decreased, thus approaching pseudoplastic behavior. The use of AP increased the hardness values of the product and significantly reduced the phase separation values. It was determined that there was an improvement in the melting properties first dripping time, melting rates at 30, 60, 90 and 120 minutes, and remaining mass rates at the end of 120 minutes of ice creams with the addition of AP. As expected, the color values were affected by the yellowish-green color of the AP used. According to the sensory evaluation results, samples 25AP and 50AP received very close scores to the control sample in terms of appearance, structure, iciness and taste characteristics. Panelists stated that in samples 75AP and 100AP, the avocado taste was undesirably dominant. When all the data obtained from the study were evaluated together, it was concluded that by replacing the milk fat content of ice cream with 25 or 50 AP, it would be possible to obtain a reduced fat ice cream with improved physical properties and acceptable sensory properties.

 The aim of this study was to produce ice cream suitable for consumption by individuals with various disorders that require a lower fat intake in their daily diet. For this purpose, in ice cream production, milk fat content was replaced with avocado Persea americana Mill. puree AP at various ratios C-0, 25AP-25, 50AP-50, 75AP-75, 100AP-100. According to the results, the consistency index values of the mixes increased significantly with the use of AP, while the flow behavior index values decreased, thus approaching pseudoplastic behavior. The use of AP increased the hardness values of the product and significantly reduced the phase separation values. It was determined that there was an improvement in the melting properties first dripping time, melting rates at 30, 60, 90 and 120 minutes, and remaining mass rates at the end of 120 minutes of ice creams with the addition of AP. As expected, the color values were affected by the yellowish-green color of the AP used. According to the sensory evaluation results, samples 25AP and 50AP received very close scores to the control sample in terms of appearance, structure, iciness and taste characteristics. Panelists stated that in samples 75AP and 100AP, the avocado taste was undesirably dominant. When all the data obtained from the study were evaluated together, it was concluded that by replacing the milk fat content of ice cream with 25 or 50 AP, it would be possible to obtain a reduced fat ice cream with improved physical properties and acceptable sensory properties.

 The aim of this study was to produce ice cream suitable for consumption by individuals with various disorders that require a lower fat intake in their daily diet. For this purpose, in ice cream production, milk fat content was replaced with avocado Persea americana Mill. puree AP at various ratios C-0, 25AP-25, 50AP-50, 75AP-75, 100AP-100. According to the results, the consistency index values of the mixes increased significantly with the use of AP, while the flow behavior index values decreased, thus approaching pseudoplastic behavior. The use of AP increased the hardness values of the product and significantly reduced the phase separation values. It was determined that there was an improvement in the melting properties first dripping time, melting rates at 30, 60, 90 and 120 minutes, and remaining mass rates at the end of 120 minutes of ice creams with the addition of AP. As expected, the color values were affected by the yellowish-green color of the AP used. According to the sensory evaluation results, samples 25AP and 50AP received very close scores to the control sample in terms of appearance, structure, iciness and taste characteristics. Panelists stated that in samples 75AP and 100AP, the avocado taste was undesirably dominant. When all the data obtained from the study were evaluated together, it was concluded that by replacing the milk fat content of ice cream with 25 or 50 AP, it would be possible to obtain a reduced fat ice cream with improved physical properties and acceptable sensory properties.

 Bu çalışmanın amacı, günlük diyetinde daha düşük oranda yağ almasını gerektiren çeşitli rahatsızlıklara sahip bireylerin tüketimine uygun dondurma üretimi gerçekleştirmektir. Bu amaçla dondurma üretiminde, süt yağı içeriği çeşitli oranlarda K-0, 25AP-25, 50AP-50, 75AP-75, 100AP-100 avokado Persea americana Mill. püresi AP ile ikame edilmiştir. Elde edilen sonuçlara göre, dondurma karışımlarının kıvam katsayısı değerlerinin AP kullanımı ile belirgin ölçüde arttığı, akış davranış indeksi değerlerinin ise düştüğü, dolayısıyla psödoplastik davranışa daha çok yaklaştığı kaydedilmiştir. AP kullanımı, ürünün sertlik değerlerini artırmış, serum ayrılması değerlerini ise önemli ölçüde azaltmıştır. Dondurmaların incelenen erime özelliklerinde ilk damlama süresi, 30, 60, 90 ve 120. dakikalardaki erime oranları ile 120 dakika sonunda kalan kütle oranları, AP ilavesi ile iyileşme olduğu belirlenmiştir. Renk değerleri beklendiği gibi, kullanılan APnin sarımsı-yeşil renginden etkilenmiştir. Duyusal değerlendirme sonuçlarına göre, 25AP ve 50AP örnekleri görünüş, yapı, buzluluk ve lezzet özellikleri bakımından kontrol örneğine oldukça yakın puanlar almıştır. Panelistler 75AP ve 100AP örneğinde avokado tadının arzu edilmeyecek düzeyde baskın olduğunu belirtmişlerdir. Çalışmadan elde edilen verilerin tamamı birlikte değerlendirildiğinde, dondurmanın süt yağı içeriğinin 25 veya 50 oranında AP ile ikame edilmesi ile, yağ içeriği azaltılmış, fiziksel özellikleri iyileştirilmiş ve kabul edilebilir duyusal özelliklere sahip bir ürün elde edilebilmesinin mümkün olacağı sonucuna varılmıştır.

Makale detayları

Determination of Some Physicochemical, Rheological and Sensory Properties of Reduced Fat Ice Cream Produced with the Addition of Avocado (Persea americana Mill.) Puree

Yazarlar:

Nazlı Kanca

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Dairy Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.860-869

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329468

pISSN:

2148-3647

Avocado

sensory

physical property

fruit

milk fatAvokado

duyusal

fiziksel özellik

meyve

süt yağı

Sayı

Makale detayları

Yazarlar: Nazlı Kanca

Yayıncı: Mevlüt AKÇURA

Ana Başlıklar: Dairy Technology

Dergi: Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.860-869

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001329468

pISSN: 2148-3647

Sayı

Yazarlar:

Nazlı Kanca

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Dairy Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.860-869

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329468

pISSN:

2148-3647