Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

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dc.authoridHamza Göktaş / 0000-0001-9802-9378en_US
dc.authorscopusidHamza Göktaş / 57194016332en_US
dc.authorwosidHamza Göktaş / A-4558-2019
dc.contributor.authorBekiroğlu, Hatice
dc.contributor.authorGöktaş, Hamza
dc.contributor.authorKaraibrahim, Dila
dc.contributor.authorBozkurt, Fatih
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-04-11T11:36:09Z
dc.date.available2022-04-11T11:36:09Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümüen_US
dc.description.abstractDemand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The use of walnut milk in ice cream production significantly affected the physicochemical properties of ice cream samples and the fat content increased due to the high fat content of walnut. Overrun level of ice cream samples positively affected by using walnut milk in production of ice cream. The use of walnut milk in ice cream production improved the rheological properties, although it decreased brightness value of ice cream samples. L-limonene was determined as the major volatile compounds in all ice cream samples and it was determined that the use of walnut milk created different volatile compounds. Finally, according to the sensory evaluation results, the ice cream samples produced using walnut milk were liked by the panelists and received similar scores compared to the control, and this study showed that walnut milk can be used in ice cream production. © 2022 Elsevier B.V.en_US
dc.identifier.citationBekiroglu, H., Goktas, H., Karaibrahim, D., Bozkurt, F., & Sagdic, O. (2022). Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk. International Journal of Gastronomy and Food Science, 100521.en_US
dc.identifier.doi10.1016/j.ijgfs.2022.100521en_US
dc.identifier.issn1878-450Xen_US
dc.identifier.scopus2-s2.0-85127220232en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100521
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2632
dc.identifier.volume28en_US
dc.identifier.wosWOS:000791314200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGöktaş, Hamza
dc.language.isoenen_US
dc.publisherAZTI-Tecnaliaen_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFat Contenten_US
dc.subjectIce Creamen_US
dc.subjectSensory Evaluationen_US
dc.subjectVeganen_US
dc.subjectVolatile Compoundsen_US
dc.subjectWalnut Milken_US
dc.titleDetermination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milken_US
dc.typeArticleen_US

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