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Effects of the addition of rose hip on various nutritional and quality properties of ice cream

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Title Effects of the addition of rose hip on various nutritional and quality properties of ice cream
 
Creator Ürkek, Bayram
 
Subject Antioxidant activity
Ice cream
Mineral composition
Rose hip
Vitamin C
 
Description 1022-1030
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.
 
Date 2021-11-11T06:50:10Z
2021-11-11T06:50:10Z
2021-10
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/58445
 
Language en
 
Relation Int Cl.21: A23C 13/00, A23G 9/00, A23G 9/04, A61K 36/738
 
Publisher CSIR-NIScPR, India
 
Source IJTK Vol.20(4) [October 2021]