Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Mix Preparation
2.2. Ice Cream Production
2.3. Basic Nutrient Analysis
2.3.1. pH
2.3.2. Total Solid
2.3.3. Free Acidity
2.3.4. Fat and Protein Content
2.4. Overrun
2.5. Viscosity
2.6. First Dripping Time and Complete Melting Time
2.7. Colour
2.8. Sensory Evaluation
2.9. Statistical Analysis
3. Results
3.1. Milk Properties
3.2. Quality Characteristics of Ice Creams
3.3. Viscosity Measurement
3.4. Colour
3.5. Overrun
3.6. First Dripping Time and Complete Melting Time
3.7. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Total Solid (%) | Ash (%) | Fat (%) | Protein (%) | Titration Acidity | |
---|---|---|---|---|---|
Milk | 8.91 ± 0.15 | 0.75 ± 0.09 | 3.5 ± 0.00 | 4.43 ± 0.79 | 0.11 ± 0.00 |
Ice Cream | Total Solid (%) | Ash (%) | Protein (%) | Fat (%) | Titration Acidity (%) | pH |
---|---|---|---|---|---|---|
M | 34.40 ± 4.33 b | 0.90 ± 0.16 a | 4.76 ± 0.52 a | 11.81 ± 0.07 a | 0.17 ± 0.01 b | 6.61 ± 0.01 c |
H | 41.47 ± 1.12 a | 1.00 ± 0.08 a | 5.50 ± 0.16 a | 11.88 ± 0.12 a | 0.17 ± 0.01 b | 6.62 ± 00 b,c |
O | 42.06 ± 0.98 a | 0.97 ± 0.03 a | 5.18 ± 0.08 a | 12.00 ± 0.01 a | 0.18 ± 0.00 b | 6.63 ± 0.00 a,b |
MH | 41.88 ± 1.33 a | 0.94 ± 0.08 a | 5.41 ± 1.70 a | 11.98 ± 0.02 a | 0.17 ± 0.07 b | 6.61 ± 0.01 c |
MO | 40.53 ± 0.39 a | 1.02 ± 0.09 a | 5.63 ± 1.26 a | 11.83 ± 0.78 a | 0.18 ± 0.02 a,b | 6.63 ± 0.00 a,b |
HO | 39.37 ± 2.12 a | 1.16 ± 0.03 a | 5.42 ± 0.25 a | 11.46 ± 0.50 a | 0.19 ± 0.05 a | 6.64 ± 0.00 a |
MHO | 39.76 ± 1.34 a | 0.97 ± 0.06 a | 6.10 ± 0.54 a | 11.65 ± 0.08 a | 0.19 ± 0.09 a | 6.64 ± 0.00 a |
Ice Cream | L* | a* | b* |
---|---|---|---|
M | 88.72 ± 1.70 a | −2.87 ± 0.45 a | 9.47 ± 1.23 a,b |
H | 89.70 ± 1.62 a | −2.98 ± 0.20 a | 8.70 ± 0.37 b |
O | 88.24 ± 0.30 a | −3.37 ± 0.35 a | 9.71 ± 0.27 a,b |
MH | 88.05 ± 2.75 a | −3.36 ± 0.31 a | 10.02 ± 0.48 a,b |
MO | 88.48 ± 3.31 a | −3.09 ± 0.45 a | 9.53 ± 0.75 a,b |
HO | 88.85 ± 3.51 a | −3.48 ± 0.47 a | 10.46 ± 1.05 a |
MHO | 85.52 ± 3.73 a | −3.42 ± 0.47 a | 10.05 ± 0.53 a,b |
Ice Cream | Store Days | Color and Appearance | Body and Texture | Flavour and Smell | Total Acceptability |
---|---|---|---|---|---|
M | 1 | 4.53 ± 0.30 a | 4.23 ± 0.60 a | 4.33 ± 0.64 a | 13.03 ± 1.40 a,b |
45 | 4.33 ± 0.50 a | 4.13 ± 0.57 a | 4.53 ± 0.63 a | 13.00 ± 1.03 a | |
90 | 4.13 ± 0.15 a | 4.00 ± 0.30 a | 4.26 ± 0.75 a | 12.40 ± 0.78 a | |
H | 1 | 4.46 ± 0.15 a | 4.63 ± 0.28 a | 4.36 ± 0.40 a | 13.46 ± 0.58 a |
45 | 4.56 ± 0.20 a | 4.36 ± 0.51 a | 4.50 ± 0.26 a | 13.43 ± 0.66 a | |
90 | 4.00 ± 0.17 a | 4.23 ± 0.20 a | 4.03 ± 0.15 a | 12.26 ± 0.41 a | |
O | 1 | 4.46 ± 0.05 a | 4.30 ± 0.45 a | 3.13 ± 0.11 c | 11.90 ± 0.55 b |
45 | 4.26 ± 0.30 a | 4.33 ± 0.50 a | 3.70 ± 0.10 b | 12.30 ± 0.75 a | |
90 | 4.10 ± 0.26 a | 4.43 ± 0.35 a | 3.46 ± 0.60 a | 12.00 ± 1.21 a | |
MH | 1 | 4.26 ± 0.30 a | 4.10 ± 0.36 a | 3.53 ± 0.32 b,c | 11.90 ± 0.43 b |
45 | 4.43 ± 0.20 a | 4.70 ± 0.36 a | 4.43 ± 0.63 a,b | 13.56 ± 1.18 a | |
90 | 4.36 ± 0.58 a | 4.50 ± 0.45 a | 3.90 ± 0.95 a | 12.76 ± 1.96 a | |
MO | 1 | 4.43 ± 0.28 a | 4.46 ± 0.35 a | 4.33 ± 0.30 a | 13.23 ± 0.51 a,b |
45 | 4.76 ± 0.25 a | 4.40 ± 0.30 a | 4.56 ± 0.20 a | 13.73 ± 0.55 a | |
90 | 4.20 ± 0.60 a | 4.40 ± 0.62 a | 4.63 ± 0.63 a | 13.23 ± 1.81 a | |
HO | 1 | 4.13 ± 0.64 a | 4.23 ± 0.47 a | 3.70 ± 0.1 a,b,c | 12.06 ± 1.05 a,b |
45 | 4.50 ± 0.26 a | 4.46 ± 0.32 a | 4.13 ± 0.55 a,b | 13.10 ± 0.96 a | |
90 | 4.33 ± 0.20 a | 4.46 ± 0.20 a | 4.10 ± 0.95 a | 12.90 ± 1.32 a | |
MHO | 1 | 4.46 ± 0.15 a | 4.60 ± 0.20 a | 4.00 ± 0.10 a,b | 13.06 ± 0.05 a,b |
45 | 4.20 ± 0.20 a | 4.03 ± 0.58 a | 4.53 ± 0.45 a | 12.76 ± 0.75 a | |
90 | 3.90 ± 0.26 a | 4.10 ± 0.43 a | 4.13 ± 0.61 a | 12.13 ± 1.00 a |
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Güven, M.; Kalender, M.; Taşpinar, T. Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics. Foods 2018, 7, 104. https://doi.org/10.3390/foods7070104
Güven M, Kalender M, Taşpinar T. Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics. Foods. 2018; 7(7):104. https://doi.org/10.3390/foods7070104
Chicago/Turabian StyleGüven, Mehmet, Murat Kalender, and Tansu Taşpinar. 2018. "Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics" Foods 7, no. 7: 104. https://doi.org/10.3390/foods7070104