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

Author

Listed:
  • Hasan Temiz

    (Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey)

  • Ahmet Faruk Yeşilsu

    (Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey)

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.

Suggested Citation

  • Hasan Temiz & Ahmet Faruk Yeşilsu, 2010. "Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 538-546.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:80-2008-cjfs
    DOI: 10.17221/80/2008-CJFS
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