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The Effect of Gum Tragacanth on the Rheological Properties of Salep Based Ice Cream Mix

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dc.authorscopusid56023809500
dc.authorscopusid56063351800
dc.authorscopusid12792933400
dc.contributor.authorKurt, A.
dc.contributor.authorCengiz, A.
dc.contributor.authorKahyaoǧlu, T.
dc.date.accessioned2020-06-21T13:32:58Z
dc.date.available2020-06-21T13:32:58Z
dc.date.issued2016
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Kurt] Abdullah, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Bitlis Eren Üniversitesi, Bitlis, Turkey; [Cengiz] Alime, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Kahyaoǧlu] Talip, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractThe influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. © 2016 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.carbpol.2016.02.018
dc.identifier.endpage123en_US
dc.identifier.issn0144-8617
dc.identifier.issn1879-1344
dc.identifier.pmid27083350
dc.identifier.scopus2-s2.0-84958181175
dc.identifier.scopusqualityQ1
dc.identifier.startpage116en_US
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2016.02.018
dc.identifier.volume143en_US
dc.identifier.wosWOS:000373828300015
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.relation.journalCarbohydrate Polymersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCreep-Recoveryen_US
dc.subjectGum Tragacanthen_US
dc.subjectRheologyen_US
dc.subjectSalep Glucomannanen_US
dc.subjectThixotropyen_US
dc.titleThe Effect of Gum Tragacanth on the Rheological Properties of Salep Based Ice Cream Mixen_US
dc.typeArticleen_US
dspace.entity.typePublication

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