Investigation of the Physicochemical and Sensory Properties of Ice Cream Enriched with Instant Powder of Fermented Grape Juice and Reduced in Fat and Sugar Content

Buket Askin

Makale detayları

Investigation of the Physicochemical and Sensory Properties of Ice Cream Enriched with Instant Powder of Fermented Grape Juice and Reduced in Fat and Sugar Content

Yazarlar:

Buket Askin

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1670-1688

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354218

pISSN:

2687-3729

Anahtar kelimeler:

Özet:

 In this study, functional ice cream was produced using various fat replacers and instant powder of fermented grape juice HP, and the physical, chemical, and sensory properties of the resulting product were evaluated. Ice cream production with reduced fat content and calories was achieved by using inulin or maltodextrin as fat replacers. Another treatment group in our study consisted of ice cream formulated with the addition of HP. The use of HP in a product for the first time is significant in terms of the original value of our research. Treatment groups prepared with inulin or maltodextrin, substituted for cream at a ratio of 50 in the control group, were formulated. HP was added by substituting sugar. The physicochemical properties of the prepared ice cream mixtures were determined and evaluated sensorially. The results indicated that the use of maltodextrin and inulin as fat replacers in the evaluated ice cream formulations could enhance the properties of these products. These fat replacers resulted in an increase in the initial dripping time of the ice cream. However, when the complete melting time was evaluated, maltodextrin increased this time by 59.16 compared to the control, while inulin decreased it by 7.65. In samples with added HP, both the melting time and the initial dripping time were observed to decrease compared to the control samples. However, when the total phenolic content results were evaluated, it was determined that the ice cream samples with added HP were significantly enriched in phenolic content compared to the other treatment groups. When volume values after complete melting were compared, ice cream samples substituted with maltodextrin preserved volume the best, as expected. It was also observed that samples with HP and inulin preserved volume significantly compared to the control group P0.05. The obtained results demonstrated that the use of maltodextrin or inulin as fat replacers in ice cream formulations with low fat and sugar content could enhance the properties of these products. Furthermore, our study revealed that HP, used for the first time in a food product, improved the structural properties of ice cream, enriched it in terms of phenolic content, improved sensory properties, and most importantly, facilitated the production of high-quality functional ice cream with lower sugar content.

 In this study, functional ice cream was produced using various fat replacers and instant powder of fermented grape juice HP, and the physical, chemical, and sensory properties of the resulting product were evaluated. Ice cream production with reduced fat content and calories was achieved by using inulin or maltodextrin as fat replacers. Another treatment group in our study consisted of ice cream formulated with the addition of HP. The use of HP in a product for the first time is significant in terms of the original value of our research. Treatment groups prepared with inulin or maltodextrin, substituted for cream at a ratio of 50 in the control group, were formulated. HP was added by substituting sugar. The physicochemical properties of the prepared ice cream mixtures were determined and evaluated sensorially. The results indicated that the use of maltodextrin and inulin as fat replacers in the evaluated ice cream formulations could enhance the properties of these products. These fat replacers resulted in an increase in the initial dripping time of the ice cream. However, when the complete melting time was evaluated, maltodextrin increased this time by 59.16 compared to the control, while inulin decreased it by 7.65. In samples with added HP, both the melting time and the initial dripping time were observed to decrease compared to the control samples. However, when the total phenolic content results were evaluated, it was determined that the ice cream samples with added HP were significantly enriched in phenolic content compared to the other treatment groups. When volume values after complete melting were compared, ice cream samples substituted with maltodextrin preserved volume the best, as expected. It was also observed that samples with HP and inulin preserved volume significantly compared to the control group P0.05. The obtained results demonstrated that the use of maltodextrin or inulin as fat replacers in ice cream formulations with low fat and sugar content could enhance the properties of these products. Furthermore, our study revealed that HP, used for the first time in a food product, improved the structural properties of ice cream, enriched it in terms of phenolic content, improved sensory properties, and most importantly, facilitated the production of high-quality functional ice cream with lower sugar content.

 In this study, functional ice cream was produced using various fat replacers and instant powder of fermented grape juice HP, and the physical, chemical, and sensory properties of the resulting product were evaluated. Ice cream production with reduced fat content and calories was achieved by using inulin or maltodextrin as fat replacers. Another treatment group in our study consisted of ice cream formulated with the addition of HP. The use of HP in a product for the first time is significant in terms of the original value of our research. Treatment groups prepared with inulin or maltodextrin, substituted for cream at a ratio of 50 in the control group, were formulated. HP was added by substituting sugar. The physicochemical properties of the prepared ice cream mixtures were determined and evaluated sensorially. The results indicated that the use of maltodextrin and inulin as fat replacers in the evaluated ice cream formulations could enhance the properties of these products. These fat replacers resulted in an increase in the initial dripping time of the ice cream. However, when the complete melting time was evaluated, maltodextrin increased this time by 59.16 compared to the control, while inulin decreased it by 7.65. In samples with added HP, both the melting time and the initial dripping time were observed to decrease compared to the control samples. However, when the total phenolic content results were evaluated, it was determined that the ice cream samples with added HP were significantly enriched in phenolic content compared to the other treatment groups. When volume values after complete melting were compared, ice cream samples substituted with maltodextrin preserved volume the best, as expected. It was also observed that samples with HP and inulin preserved volume significantly compared to the control group P0.05. The obtained results demonstrated that the use of maltodextrin or inulin as fat replacers in ice cream formulations with low fat and sugar content could enhance the properties of these products. Furthermore, our study revealed that HP, used for the first time in a food product, improved the structural properties of ice cream, enriched it in terms of phenolic content, improved sensory properties, and most importantly, facilitated the production of high-quality functional ice cream with lower sugar content.

 Bu çalışmada çeşitli yağ ikame edici maddeler ve hazır çözünür hardaliye tozu HT kullanılarak fonksiyonel dondurma üretimi yapılmış ve elde edilen ürünün fiziksel, kimyasal ve duyusal özellikleri değerlendirilmiştir. Yağ ikame maddesi olarak inülin veya maltodekstrin kullanılarak yağ oranı düşürülerek kalorisi azaltılmış dondurma üretimi gerçekleştirilmiştir. Çalışmamızda diğer bir muamele grubu ise hardaliye tozu ilave edilerek formüle edilen dondurma örneğidir. Hardaliye tozu ilk kez bir üründe kullanılacak olup, araştırmamızın özgün değeri açısından büyük önem taşımaktadır. Hazırlanan muamele grupları, kontrol grubu için ilave edilen krema 50 oranında inülin veya maltodekstrin ile ikame edilerek hazırlanmıştır. Hardaliye tozu ise, şeker ile ikame edilerek ilave edilmiştir. Bu şekilde üretilen dondurma karışımlarının fizikokimyasal özellikleri belirlenmiş ve duyusal olarak değerlendirilmiştir. Elde edilen sonuçlar, değerlendirilen dondurma formülasyonlarında yağ ikame maddesi olarak maltodesktrin ve inülinin kullanılmasının, bu ürünlerin özelliklerini geliştirebileceğini gösterdi. Yağ ikame edici bu maddeler dondurmanın ilk damlama süresinin uzamasına neden olmuştur. Ancak tam erime süresi değerlendirildiğinde, maltodekstirin bu süreyi kontrol örneğine göre 59,16 arttırırken, inülin ise 7,65 düşürmüştür. Hardaliye tozu ilave edilen örneklerde ise, hem erime süresinin hem de ilk damlama süresinin kontrol örneklerine göre azaldığı görülmüştür. Ancak toplam fenolik madde miktarı sonuçları değerlendirildiğinde, hardaliye tozu ilave edilen dondurma örneklerinin fenolik madde miktarının diğer muamele gruplarına göre önemli miktarda zenginleştiği belirlenmiştir. Tam erime sonrası hacim değerleri karşılaştırıldığında, beklendiği gibi maltodekstrin ile ikame edilen dondurma örnekleri hacmi en iyi muhafaza eden muamele grubu olmuştur. Hardaliye tozu ve inülin örneklerinin de kontrol grubuna göre önemli seviyede hacmi koruduğu görülmüştür P0,05. Elde edilen sonuçlar düşük oranda yağ ve şeker içeren dondurma formülasyonlarında yağ ikame maddesi olarak maltodekstrin veya inülinin kullanılmasının bu ürünlerin özelliklerini geliştirebileceğini gösterdi. Ayrıca, çalışmamız ile bir gıda ürününde ilk kez kullanılan hardaliye tozunun ise dondurmanın yapısal özelliklerini iyileştirdiği, fenolik madde açısından zenginleştirdiği, duyusal özellikleri iyileştirdiği ve en önemlisi daha düşük oranda şeker kullanılarak kaliteli fonksiyonel dondurma üretilebileceği ortaya konmuş oldu.

Makale detayları

Investigation of the Physicochemical and Sensory Properties of Ice Cream Enriched with Instant Powder of Fermented Grape Juice and Reduced in Fat and Sugar Content

Yazarlar:

Buket Askin

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1670-1688

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354218

pISSN:

2687-3729

İce Cream

Instant Powder of Fermented Grape Juice

Inulin

MaltodextrinDondurma

Hazır Çözünür Hardaliye Tozu

İnülin

Maltodekstrin

Sayı

Makale detayları

Yazarlar: Buket Askin

Yayıncı: Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar: Gıda Mühendisliği

Dergi: Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1670-1688

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354218

pISSN: 2687-3729

Sayı

Yazarlar:

Buket Askin

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1670-1688

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354218

pISSN:

2687-3729