1 Ocak 2021 Dergi makalesi Açık Erişim

Gencdag, Esra; Gorguc, Ahmet; Aylan, Funda; Ari, Gulsah; Bilgin, Ozlem; Yilmaz, Fatih Mehmet

Citation Style Language JSON

{
  "DOI": "10.1111/jfpp.15578", 
  "abstract": "Added sugar-free functional ice cream was formulated and produced with dry fig (Ficus carica cv. Sarilop) and stevia leaf (Stevia rebaudiana Bertoni) extract. In this context, four different ice-cream formulations including 1%, 4%, 7%, and 10% (wt:wt) stevia extracts prepared by microwave-assisted method and a sucrose-added control sample were studied. Viscosity values of sucrose-free samples declined with 1% and 4% stevia substitutions, whereas increased with 7% and 10% stevia concentrations compared with the control sample. The 7% stevia-substituted ice cream and sugar-added sample revealed similar viscosities and sensory properties while stevia substitution led to higher complete melting rate (64%), total phenolic content (TPC) (162%), and antioxidant capacities (11% and 31%). Sugar replacement and stevia concentrations significantly affected the pH value, overrun, first dripping time, and color values. Aroma compounds of stevia-added ice creams differed from the control sample and decanal derivatives (octadecanal, 9-octadecenoic acid, and cyclononasiloxane) were of major volatile compounds in added sugar-free samples.", 
  "author": [
    {
      "family": "Gencdag", 
      "given": " Esra"
    }, 
    {
      "family": "Gorguc", 
      "given": " Ahmet"
    }, 
    {
      "family": "Aylan", 
      "given": " Funda"
    }, 
    {
      "family": "Ari", 
      "given": " Gulsah"
    }, 
    {
      "family": "Bilgin", 
      "given": " Ozlem"
    }, 
    {
      "family": "Yilmaz", 
      "given": " Fatih Mehmet"
    }
  ], 
  "container_title": "JOURNAL OF FOOD PROCESSING AND PRESERVATION", 
  "id": "230944", 
  "issue": "6", 
  "issued": {
    "date-parts": [
      [
        2021, 
        1, 
        1
      ]
    ]
  }, 
  "title": "Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream", 
  "type": "article-journal", 
  "volume": "45"
}