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Safran İlavesinin Sade Dondurmanın bazı Özelliklerine Etkisi

2010

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Gıda

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Abstract:

Bu çalışmada, safran ilavesinin sade (sakarozlu) ve diyabetik sade (maltitollü) dondurmanın bazı fizikokimyasal ve duyusal özelliklerine etkisi araştırılmıştır. İstatistiksel analiz sonuçlarına göre, safran ilavesinin dondurma miksine açık sarı renk verdiği, miksin viskozitesinde azalmaya, dondurmada ise hacim artışına neden olduğu tespit edilmiştir (P<0.05). Ayrıca, diğer çeşitlere oranla safranlı dondurma çeşitleri renk, pürüzlü-kaba yapı ve genel kabul edilebilirlik gibi duyusal özellikleri açısından önemli düzeyde daha yüksek puan aldığı belirlenmiştir (P<0.05). Safran, dondurmanın renk, hacim artış oranı ve tat-aroma üzerinde olumlu etkileri olduğundan dolayı, normal ve diyabetik sade dondurma üretiminde kullanılabileceği sonucuna varılmıştır.

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Gıda

Field : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri

Journal Type : Ulusal

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Article : 4.980

Cite : 10.475

2023 Impact : 0.178

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Safran İlavesinin Sade Dondurmanın bazı Özelliklerine Etkisi

2010

Journal:

Gıda

Author:

Abstract:

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To view citations of publications, you must access Sobiad from a Member University Network. You can contact the Library and Documentation Department for our institution to become a member of Sobiad.

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Mendeley

Endnote

Safran İlavesinin Sade Dondurmanın bazı Özelliklerine Etkisi

2010

Journal:

Gıda

Author:

Abstract:

Keywords:

Citation Owners

Attention! To view citations of publications, you must access Sobiad from a Member University Network. You can contact the Library and Documentation Department for our institution to become a member of Sobiad.

Off-Campus AccessIf you are affiliated with a Sobiad Subscriber organization, you can use Login Panel for external access. You can easily sign up and log in with your corporate e-mail address.

Similar Articles

Gıda

Metrics

Attention!
To view citations of publications, you must access Sobiad from a Member University Network. You can contact the Library and Documentation Department for our institution to become a member of Sobiad.

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