Determination of certain quality characteristics,thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.) |
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| Authors: | Arzu Kavaz Mehmet Yüksel Elif Da?demir |
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| Affiliation: | 1. Department of Food Engineering, Engineering Faculty, Ad?yaman University, Ad?yaman, Turkey;2. Department of Food Engineering, Faculty of Agricultural, Atatürk University, Erzurum, Turkey |
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| Abstract: | In this study, the effect of adding dried Besni grape (BG) at different concentrations on the physico‐chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition ( ), melting ( ), freezing (Tf) and melting (Tm) point temperatures, and sensory properties of ice creams was investigated. Generally, the addition of BG caused a statistically significant (P < 0.01) increase in total solids, ash, fat, viscosity, first dripping times, complete melting times and a* colour values, while it decreased protein, pH, overrun, L*, b*,  ,  , Tf and Tm values. The colour scores of ice cream samples showed a statistically significant increase (P < 0.05) with the increment of BG concentration, while the effects of BG addition on texture, resistance to melting, flavour, gumming structure and overall acceptability scores were not statistically significant. |
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| Keywords: | Ice cream Besni grape Differential scanning calorimetry Sensory properties |
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