Author/Authors
macit, emine bayburt üniversitesi - mühendislik fakültesi - gıda mühendisliği bölümü, turkey , çağlar, abdullah afyon kocatepe üniversitesi - mühendislik fakültesi - gıda mühendisliği bölümü, turkey , bakirci, ihsan atatürk üniversitesi - ziraat fakültesi - gıda mühendisliği bölümü, turkey
Title Of Article
The Possibilities of Using Some Spice Essential Oils in Ice Cream Production
شماره ركورد
33677
Abstract
In present study, some physical, chemical, sensory and microbiological characteristics of ice cream samples produced by using 4 different essential oils (Coconut, lemon bark, clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated. The findings indicated that although the addition of essential oil was not significantly effective on the physical and chemical properties of ice cream samples (P 0.05), the melting rates increased during storage. The sample with 0.2% coconut essential oil was the most favorite sample in sensory evaluations, while the sample with 0.4% clove essential oil was the least favorite sample. In general, samples with 0.2% essential oil were more appreciated than samples with 0.4%. It has been determined that ice cream samples conformed to TS 4265 Ice Cream Standard (Turkish Standard) in terms of microbiological properties. With this study, it was determined that some essential oils can be used as a natural aroma substance in the production of ice cream.
From Page
63
NaturalLanguageKeyword
Ice cream , essential oil , coconut , lemon bark , clove , cinnamon
JournalTitle
Alınteri Journal Of Agricultural Science
To Page
68
JournalTitle
Alınteri Journal Of Agricultural Science
Link To Document