Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream.
| Title: | Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream. |
|---|---|
| Authors: | Şimşek, Bedia1 (AUTHOR) bediasimsek@sdu.edu.tr, Aksoy, Arzu1 (AUTHOR), Kırhan, Selin1 (AUTHOR), Şahin Topçu, Deniz1 (AUTHOR) |
| Source: | Journal of Food Processing & Preservation. Jul2019, Vol. 43 Issue 7, pN.PAG-N.PAG. 1p. |
| Subject Terms: | *Multiple correspondence analysis (Statistics), Yogurt, Ice cream, ices, etc., Pistacia |
| Abstract: | The aim of this study was to determine the effects of mastic gum (0.02 and 0.04%) in yogurt ice cream. The physicochemical, textural, rheological, and sensory properties, and the vitality of yogurt bacteria were investigated. The melting rate and overrun of samples were detected to be 12.14–17.82/g/min and 22.45–27.93% on the first day of storage, respectively. The mix showed non‐Newtonian pseudoplastic flow (n < 1) in all the samples. At the end of the storage period, the Streptococcus salivarius ssp. thermophilus counts were determined to be 3.44, 2.94, and 2.82 log CFU/g in the control and yogurt ice cream samples with 0.2 and 0.4% mastic gum, respectively. The sensory properties of ice cream were appraised using principal component analysis. When the sensory characteristics of the yogurt ice cream were evaluated, it was found that yogurt ice cream containing 0.02% mastic gum was preferable. Practical applications: In the Mediterranean region, mastic gum is widely used in ice cream. Mastic gum is a natural aromatic substance, which is also useful for health supplements. This ingredient is of low cost and readily available cheaply and easily, and enhances the functional properties of yoghurt ice cream. In addition, positive effects on the sensory properties of ice cream can also been introduced. [ABSTRACT FROM AUTHOR] |
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| Items | – Name: Title Label: Title Group: Ti Data: Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Şimşek%2C+Bedia%22">Şimşek, Bedia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> bediasimsek@sdu.edu.tr</i><br /><searchLink fieldCode="AR" term="%22Aksoy%2C+Arzu%22">Aksoy, Arzu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kırhan%2C+Selin%22">Kırhan, Selin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Şahin+Topçu%2C+Deniz%22">Şahin Topçu, Deniz</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jul2019, Vol. 43 Issue 7, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subject Terms Group: Su Data: *<searchLink fieldCode="DE" term="%22Multiple+correspondence+analysis+%28Statistics%29%22">Multiple correspondence analysis (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Yogurt%22">Yogurt</searchLink><br /><searchLink fieldCode="DE" term="%22Ice+cream%2C+ices%2C+etc%2E%22">Ice cream, ices, etc.</searchLink><br /><searchLink fieldCode="DE" term="%22Pistacia%22">Pistacia</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The aim of this study was to determine the effects of mastic gum (0.02 and 0.04%) in yogurt ice cream. The physicochemical, textural, rheological, and sensory properties, and the vitality of yogurt bacteria were investigated. The melting rate and overrun of samples were detected to be 12.14–17.82/g/min and 22.45–27.93% on the first day of storage, respectively. The mix showed non‐Newtonian pseudoplastic flow (n < 1) in all the samples. At the end of the storage period, the Streptococcus salivarius ssp. thermophilus counts were determined to be 3.44, 2.94, and 2.82 log CFU/g in the control and yogurt ice cream samples with 0.2 and 0.4% mastic gum, respectively. The sensory properties of ice cream were appraised using principal component analysis. When the sensory characteristics of the yogurt ice cream were evaluated, it was found that yogurt ice cream containing 0.02% mastic gum was preferable. Practical applications: In the Mediterranean region, mastic gum is widely used in ice cream. Mastic gum is a natural aromatic substance, which is also useful for health supplements. This ingredient is of low cost and readily available cheaply and easily, and enhances the functional properties of yoghurt ice cream. In addition, positive effects on the sensory properties of ice cream can also been introduced. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.13945 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Multiple correspondence analysis (Statistics) Type: general – SubjectFull: Yogurt Type: general – SubjectFull: Ice cream, ices, etc. Type: general – SubjectFull: Pistacia Type: general Titles: – TitleFull: Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Şimşek, Bedia – PersonEntity: Name: NameFull: Aksoy, Arzu – PersonEntity: Name: NameFull: Kırhan, Selin – PersonEntity: Name: NameFull: Şahin Topçu, Deniz IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 43 – Type: issue Value: 7 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
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