Articles
SUPPLEMENTATION OF ICE CREAM WITH DIFFERENT ROSE HIP PRODUCTS
Article number
690_44
Pages
289 – 291
Language
English
Abstract
The utilization of two different kinds of rose hip products, marmalade and powder, in the production of ice cream was studied.
Analyses were carried out on the overrun (volume increase), dry matter, ash, protein, pH, total aerobic mesophilic bacteria, psychrotrophic bacteria and sensory qualities.
Ice cream with an addition of rose hip marmalade had higher overrun capacity than ice cream with the powder and the control.
The two types of rose hip supplemented ice cream contained 56.4 and 58.9% dry matter, 1.74 and 1.85% ash, 3.56 and 3.04% protein, and had a pH of 5.88 and 4.28, respectively.
The chemical properties of the control were 51.1% dry matter, 1.35% ash, 2.96% protein, and a pH of 6.12. Addition of marmalade increased the sensory rating of the ice cream compared to addition of the powder.
No significant differences in viable counts were seen among the different types of ice cream.
Analyses were carried out on the overrun (volume increase), dry matter, ash, protein, pH, total aerobic mesophilic bacteria, psychrotrophic bacteria and sensory qualities.
Ice cream with an addition of rose hip marmalade had higher overrun capacity than ice cream with the powder and the control.
The two types of rose hip supplemented ice cream contained 56.4 and 58.9% dry matter, 1.74 and 1.85% ash, 3.56 and 3.04% protein, and had a pH of 5.88 and 4.28, respectively.
The chemical properties of the control were 51.1% dry matter, 1.35% ash, 2.96% protein, and a pH of 6.12. Addition of marmalade increased the sensory rating of the ice cream compared to addition of the powder.
No significant differences in viable counts were seen among the different types of ice cream.
Publication
Authors
A.D. Duman, K.S. Dayısoylu, Y. Gezginç, H. Alma
Keywords
dogrose, rose hip marmalade, rose hip powder, rose hip, sensory evaluation
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