Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus

Basit Öğe Kaydı
dc.authoridGÖKTAŞ, Hamza/0000-0001-9802-9378
dc.authorwosidGÖKTAŞ, Hamza/A-4558-2019
dc.contributor.authorGoktas, Hamza
dc.date.accessioned2024-05-19T14:39:05Z
dc.date.available2024-05-19T14:39:05Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractRowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams and changed between 6.65-5.37 and 96.19-73.46, respectively (P <= 0.05). Consistency values (49.54-13.94 (Pa.s)) of the ice creams decreased with addition of rowanberry pulp and probiotic while hardness values (236.80-494.50 (g)) increased. Antioxidant capacity of ice creams increased with addition of rowanberry pulp (P <= 0.05) and the highest value were determined for D10 sample as 53.08 (%). After 120 days of storage, probiotic viability was higher than 8.24 log CFU g(-1) and survival rate of L. rhamnosus was preserved under in vitro digestion with addition of rowanberry pulp. Finally, sensorial scores showed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.en_US
dc.description.sponsorshipThanks to Osman Sagdic, Hatice Bekiroglu and Demet Turali for their technical supports.en_US
dc.description.sponsorshipThanks to Osman Sagdic, Hatice Bekiroglu and Demet Turali for their technical supports.en_US
dc.identifier.doi10.1111/ijfs.16701
dc.identifier.endpage5971en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85170709743en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5962en_US
dc.identifier.urihttps://doi.org10.1111/ijfs.16701
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4695
dc.identifier.volume58en_US
dc.identifier.wosWOS:001078781000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectAntioxidant Activityen_US
dc.subjectProbiotic Ice Creamen_US
dc.subjectResistance To In Vitro Digestionen_US
dc.subjectRowanberry Pulpen_US
dc.titleEnrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosusen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu