Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

Atalar İ., Kurt A., Gul O., Yazici F.

International Journal of Gastronomy and Food Science, cilt.24, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijgfs.2021.100358
  • Dergi Adı: International Journal of Gastronomy and Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Hazelnut milk, Ice cream, Rheology, Cox-merz rule, Sensory quality, SENSORY PROPERTIES, PROBIOTICS, STORAGE, SEED, GUM
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier B.V.High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity. At higher HM concentrations, the reduced melting rates and retarded first dripping time values were observed (p < 005) for ice creams, exhibiting higher consistency, material stiffness values, total phenolic content and antioxidant activity. The usage of HM up to 75% concentrations in ice cream production improved the acceptability of the product enhancing their sensory parameters. The enrichment of ice cream with HM may help to enhance the functional, structural, and also nutritional characteristics of dairy products.