1 Ocak 2021 Dergi makalesi Açık Erişim

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

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{
  "@context": "https://schema.org/", 
  "@id": 230944, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Gencdag, Esra"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Gorguc, Ahmet"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Aylan, Funda"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Ari, Gulsah"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Bilgin, Ozlem"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Adnan Menderes Univ, Dept Food Engn, Efeler, Turkey", 
      "name": "Yilmaz, Fatih Mehmet"
    }
  ], 
  "datePublished": "2021-01-01", 
  "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.", 
  "headline": "Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream", 
  "identifier": 230944, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream", 
  "url": "https://aperta.ulakbim.gov.tr/record/230944"
}