Publication:
Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

Simple item page
dc.authorscopusid6603159988
dc.authorscopusid6602541773
dc.contributor.authorDervişoĝlu, M.
dc.contributor.authorYazici, F.
dc.date.accessioned2020-06-21T15:28:56Z
dc.date.available2020-06-21T15:28:56Z
dc.date.issued2006
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Dervişoĝlu] Muhammet, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Yazici] Fehmi, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/ emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties. © 2006 SAGE Publications.en_US
dc.identifier.doi10.1177/1082013206064005
dc.identifier.endpage164en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-33645561337
dc.identifier.scopusqualityQ2
dc.identifier.startpage159en_US
dc.identifier.urihttps://doi.org/10.1177/1082013206064005
dc.identifier.volume12en_US
dc.identifier.wosWOS:000236542200008
dc.identifier.wosqualityQ3
dc.language.isoenen_US
dc.publisherSAGE Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.journalFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCitrus Fibreen_US
dc.subjectDietary Fibreen_US
dc.subjectIce Creamen_US
dc.subjectMeltdownen_US
dc.subjectViscosityen_US
dc.titleNote. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Creamen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu