1 Ocak 2021 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/230944</identifier>
  <creators>
    <creator>
      <creatorName>Gencdag, Esra</creatorName>
      <givenName>Esra</givenName>
      <familyName>Gencdag</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Gorguc, Ahmet</creatorName>
      <givenName>Ahmet</givenName>
      <familyName>Gorguc</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Aylan, Funda</creatorName>
      <givenName>Funda</givenName>
      <familyName>Aylan</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ari, Gulsah</creatorName>
      <givenName>Gulsah</givenName>
      <familyName>Ari</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bilgin, Ozlem</creatorName>
      <givenName>Ozlem</givenName>
      <familyName>Bilgin</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Yilmaz, Fatih Mehmet</creatorName>
      <givenName>Fatih Mehmet</givenName>
      <familyName>Yilmaz</familyName>
      <affiliation>Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Techno-Functional Effect Of Stevia Extract Substitution On Dry Fig-Fortified Ice Cream</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/230944</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/jfpp.15578</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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.</description>
  </descriptions>
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