12 research outputs found
The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams
No full textWOS: 000186190700007This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaras-type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer combination that could produce the best quality ice cream. With a total amount of stabilizer of 1.0%, ice creams of four different combinations containing locust bean gum, carboxymethyl cellulose, guar gum and sodium alginate were produced and their properties during a 6-month storage period compared with the control sample produced using only salep extract (Orchis orchida). The ice cream produced using only the salep extract had significantly higher (P 0.05)
Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)
No full textEffect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
No full textRheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers
No full textApplication of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture
No full textSynbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide
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Evaluating the effect of fat content on the properties of vanilla ice cream using principal component analysis
No full textEffects of Golden Flaxseed Flour on Ice Recrystallization in Uvaia (Eugenia pyriformis Cambess.) Diet Sherbet
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