dc.contributor.author | Açan, Betül Gizem | |
dc.contributor.author | Toker, Ömer Said | |
dc.contributor.author | Aktar, Tuğba | |
dc.contributor.author | Tamtürk, Faruk | |
dc.contributor.author | Palabıyık, İbrahim | |
dc.contributor.author | Konar, Nevzat | |
dc.date.accessioned | 2021-02-19T21:16:42Z | |
dc.date.available | 2021-02-19T21:16:42Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.issn | 1365-2621 | |
dc.identifier.uri | https://doi.org/10.1111/ijfs.14396 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12868/523 | |
dc.description | Aktar, Tugba/0000-0001-8417-868X; Konar, Nevzat/0000-0002-7383-3949 | en_US |
dc.description | WOS: 000492542000001 | en_US |
dc.description.abstract | In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Wiley | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Ice cream | en_US |
dc.subject | maltodextrin | en_US |
dc.subject | molasses | en_US |
dc.subject | sugar | en_US |
dc.title | Using spray-dried sugar beet molasses in ice cream as a novel bulking agent | en_US |
dc.type | article | en_US |
dc.contributor.department | ALKÜ | en_US |
dc.contributor.institutionauthor | 0-belirlenecek | |
dc.identifier.doi | 10.1111/ijfs.14396 | |
dc.identifier.volume | 55 | en_US |
dc.identifier.issue | 3 | en_US |
dc.identifier.startpage | 1298 | en_US |
dc.identifier.endpage | 1310 | en_US |
dc.relation.journal | International Journal of Food Science And Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |