AI Summary & Key Takeaways
AI InsightAs a result. it is shown that the production of ice cream with quite low sugar which makes the product more dietetic and highly nutritious. and it was detected that the ice-creams could maintain their quality for at least 30 days at -18 °C.
📌 3 Key Takeaways
Abstract
This study was conducted to investigate the effect of pumpkin, ginger, cinnamon, and coconut on the quality of ice cream (sensory. chemical and microbial). For this purpose. 4 groups ice cream were made and were stored at -18 °C. Samples were subjected to microbiological (total aerobic mesophile bacteria. yeast. and mold). chemical (dry matter. non-fat dry matter. oil and pH) and sensory (color and appearance. structure and consistency. taste and smell) analysis on days 0th. 10th. 20th and 30th of the storage. Statistically significant differences were found between the groups in terms of dry matter. non-fat dry matter and fat values (p <0.05). As a result. it is shown that the production of ice cream with quite low sugar which makes the product more dietetic and highly nutritious. and it was detected that the ice-creams could maintain their quality for at least 30 days at -18 °C.
Özet
Bu çalışma bal kabağı, zencefil, tarçın ve hindistan cevizinin dondurmanın kalitesi (duyusal, kimyasal ve mikrobiyel) üzerine olan etkisini incelemek amacıyla yapıldı. Bu amaçla 4 grup dondurma yapıldı ve -18°C’de muhafaza edildi. Örneklerin 0., 10., 20. ve 30. günlerinde mikrobiyolojik, kimyasal ve duyusal analizleri yapıldı. İstatistiksel olarak gruplar arasında kuru madde, yağsız kuru madde ve yağ değerleri bakımından önemli farklar tespit edildi (p < 0.05). Sonuç olarak, bu araştırmada şeker miktarı oldukça düşük, daha diyetik, besleyici değeri yüksek, bal kabaklı kaliteli dondurma üretiminin mümkün olabileceği ve dondurmaların -18 °C’de muhafaza edilmesiyle kalitelerini en az 30 gün koruyabildiği tespit edildi.