1 Ocak 2021 Dergi makalesi Açık Erişim

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

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    "creators": [
      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Gencdag, Esra"
      }, 
      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Gorguc, Ahmet"
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      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Aylan, Funda"
      }, 
      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Ari, Gulsah"
      }, 
      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Bilgin, Ozlem"
      }, 
      {
        "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
        "name": "Yilmaz, Fatih Mehmet"
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    "description": "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.", 
    "doi": "10.1111/jfpp.15578", 
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    "journal": {
      "issue": "6", 
      "title": "JOURNAL OF FOOD PROCESSING AND PRESERVATION", 
      "volume": "45"
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      "id": "cc-by"
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    "publication_date": "2021-01-01", 
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      "title": "Dergi makalesi", 
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    "science_branches": [
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    "title": "Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream"
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