Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Hasan Temiz and Ahmet Faruk Yeşilsu
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Hasan Temiz: Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
Ahmet Faruk Yeşilsu: Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey

Czech Journal of Food Sciences, 2010, vol. 28, issue 6, 538-546

Abstract: The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

Keywords: ice cream; mulberry pekmez; grape pekmez (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:80-2008-cjfs

DOI: 10.17221/80/2008-CJFS

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