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Journals / Gıda / 2020 / Cilt: 46 Sayı: 1

EFFECT OF ADDITION OF CHIA SEED (Salvia hispanica L.) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM

CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Bayram Ürkek(Gümüşhane Üniversitesi, Şiran Mustafa Beyaz Meslek Yüksekokulu)0000-0002-7909-7364
Hüseyin Ender Gürmeriç(GÜMÜŞHANE ÜNİVERSİTESİ, ŞİRAN MUSTAFA BEYAZ MESLEK YÜKSEKOKULU)0000-0001-8636-1031
Mustafa Şengül(ATATÜRK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ)0000-0001-8447-2256
Journal
Gıda
Pages
180–189
Publication Date
2020-12-11
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, it suggest that the addition of 5% chia seed as a natural source could use to improve physicochemical propertiees and to enrich nutritional value on ice cream.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, physicochemical and sensory features of ice cream that the addition of chia seed at 5%, 10%, 15% and 20% were investigated.
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Key Findings & Data:Total solid, ash, protein and first dripping time values of ice cream samples increased depending upon chia seed concentration, while fat, pH and melting rate values decreased.
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Conclusion & Impact:As a result, it suggest that the addition of 5% chia seed as a natural source could use to improve physicochemical propertiees and to enrich nutritional value on ice cream.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Dondurma · chia tohumu · fizikokimyasal özellikler

Abstract

In this study, physicochemical and sensory features of ice cream that the addition of chia seed at 5%, 10%, 15% and 20% were investigated. Total solid, ash, protein and first dripping time values of ice cream samples increased depending upon chia seed concentration, while fat, pH and melting rate values decreased. Viscosity values (at 50 and 100 rpm) of ice cream samples increased based on the increment of chia seed concentration. The addition of chia seed caused significantly changes on colorimetric parameters of ice cream samples, and L* and white index values decreased with the increment of chia seed concentration. The highest sensory scores were given to control sample by panelists. 5% chia seed added samples had statistically higher scores comparing with other chia containing (10%, 15% and 20%) samples in terms of color and appearance, gumming and general acceptability. As a result, it suggest that the addition of 5% chia seed as a natural source could use to improve physicochemical propertiees and to enrich nutritional value on ice cream.

Özet

Bu çalışmada, %5, %10, %15 ve %20 oranlarında Chia tohumu (Salvia hispanica L.) ilave edilerek üretilen dondurma örneklerinin fizikokimyasal ve duyusal özellikleri araştırılmıştır. Araştırma sonucunda, dondurma örneklerinin %kuru madde, %kül, %protein ve ilk damlama zamanı değerleri chia tohumu konsantrasyonundaki artışa bağlı olarak yükselirken, %yağ, pH ve erime oranı değerlerinin düştüğü belirlenmiştir. Dondurma örneklerinin viskozite değerleri artan chia tohumu oranına bağlı olarak yükselmiştir. Chia tohumu ilavesi dondurma örneklerinin kolorimetrik özellikleri üzerinde önemli değişiklilere neden olduğu ve L* ve beyazlık indeksi değerlerinin yükselen chia tohumu konsantrasyonu ile düştüğü tespit edilmiştir. Panelistler tarafından en yüksek duyusal puanlar kontrol örneğine verilmiştir. %5 chia tohumu ilaveli örnekler renk ve görünüş, sakısımızsı yapı ve genel kabul edilebilirlik bakımından istatistiksel olarak diğer chia içeren örneklerden daha yüksek puanlara sahip olduğu ortaya konulmuştur. Sonuç olarak, %5 oranında chia tohumu ilavesinin dondurmanın fizikokimyasal özelliklerini iyileştirmek ve aynı zamanda besleyici değerini artırmak için doğal bir kaynak olarak kullanılabileceği sonucuna varılmıştır.

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Cite This Article

Ürkek, B., Gürmeriç, H. E., Şengül, M., *, B. Ü. (2020). EFFECT OF ADDITION OF CHIA SEED (Salvia hispanica L.) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM. Gıda, Cilt: 46 Sayı: 1, 180–189. https://doi.org/10.15237/gida.GD20125

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