1 Ocak 2021 Dergi makalesi Açık Erişim

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

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Gencdag, Esra</dc:creator>
  <dc:creator>Gorguc, Ahmet</dc:creator>
  <dc:creator>Aylan, Funda</dc:creator>
  <dc:creator>Ari, Gulsah</dc:creator>
  <dc:creator>Bilgin, Ozlem</dc:creator>
  <dc:creator>Yilmaz, Fatih Mehmet</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/230944</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:230944</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD PROCESSING AND PRESERVATION 45(6)</dc:source>
  <dc:title>Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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