Effects of the addition of rose hip on various nutritional and quality properties of ice cream
Online Publishing @ NISCAIR
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Title Statement |
Effects of the addition of rose hip on various nutritional and quality properties of ice cream |
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Added Entry - Uncontrolled Name |
Ürkek, Bayram ; Gümüshane University Siran Mustafa Beyaz Vocational School |
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Uncontrolled Index Term |
Antioxidant activity; Ice cream; Mineral composition; Rose hip; Vitamin C |
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Summary, etc. |
In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1 ) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability. |
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Publication, Distribution, Etc. |
Indian Journal of Traditional Knowledge (IJTK) 2021-11-04 15:53:28 |
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Electronic Location and Access |
application/pdf http://op.niscair.res.in/index.php/IJTK/article/view/32564 |
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Data Source Entry |
Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 20, ##issue.no## 4 (2021): Indian Journal of Traditional Knowledge |
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Language Note |
en |
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Nonspecific Relationship Entry |
http://op.niscair.res.in/index.php/IJTK/article/download/32564/465500685 http://op.niscair.res.in/index.php/IJTK/article/download/32564/465500687 |
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