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Journals / Ziraat Fakültesi Dergisi / 2026 / Sayı: 1

The Impact of Traditional Uryani Plum on Ice Cream Properties: A Comparative Evaluation with Fresh Plums

Geleneksel Üryani Eriğinin Dondurma Özellikleri Üzerindeki Etkisi: Taze Eriklerle Karşılaştırmalı Bir Değerlendirme

Gizem Musaoğlu(KASTAMONU ÜNİVERSİTESİ)0000-0001-9492-9360
Deren Tahmas Kahyaoğlu(KASTAMONU UNIVERSITY)0000-0001-5863-1452
Pages
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Publication Date
2026-10-09
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AI Summary & Key Takeaways

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

Na, Ca, and P were highest in the control ice cream; Al, Mn, Fe, Zn, Mg, and K were highest in the ice cream samples containing 21% Uryani plums.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the potential use of Ala plums, peeled Ala plums, and Uryani plums (obtained by hand-peeling and drying Ala plums) in the production of ice cream.
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Key Findings & Data:Plums were added to the ice cream samples at 15%, 18%, and 21% fruit by weight.
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Conclusion & Impact:Na, Ca, and P were highest in the control ice cream; Al, Mn, Fe, Zn, Mg, and K were highest in the ice cream samples containing 21% Uryani plums.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Prunus domestica · biyoaktif özellikler · Ala erik

Abstract

This study investigated the potential use of Ala plums, peeled Ala plums, and Uryani plums (obtained by hand-peeling and drying Ala plums) in the production of ice cream. Plums were added to the ice cream samples at 15%, 18%, and 21% fruit by weight. A total of 10 ice cream varieties were produced in two replicates, including a control (without plum). The overrun, first-dripping time, and complete-melting time decreased as the plum addition increased. In ice cream samples containing Uryani plums, melting occurred, but because no dripping occurred, the first dripping time, complete melting time, and melting rate could not be determined. When bioactive properties (total phenolic compounds, total flavonoid compounds, DPPH inhibition, ABTS inhibition, FRAP) were examined, the highest values were observed in ice cream containing 21% Uryani plums. Na, Ca, and P were highest in the control ice cream; Al, Mn, Fe, Zn, Mg, and K were highest in the ice cream samples containing 21% Uryani plums.

Özet

Bu çalışma, Ala eriklerinin, soyulmuş Ala eriklerinin ve Uryani eriklerinin (elle soyulup kurutularak elde edilen) dondurma üretiminde potansiyel kullanımını incelemiştir. Dondurma örneklerine ağırlıkça %15, %18 ve %21 oranında erik eklenmiştir. Kontrol grubu (eriksiz) dahil olmak üzere iki tekrarlı toplam 10 dondurma çeşidi üretilmiştir. Erik ilavesi arttıkça hacim artışı, ilk damlama süresi ve tam erime süresi azalmıştır. Uryani erikleri içeren dondurma örneklerinde erime meydana gelmiş, ancak damlama olmadığı için ilk damlama süresi, tam erime süresi ve erime hızı belirlenememiştir. Biyoaktif özellikler (toplam fenolik bileşikler, toplam flavonoid bileşikler, DPPH inhibisyonu, ABTS inhibisyonu, FRAP) incelendiğinde, en yüksek değerler %21 Uryani erik içeren dondurmada gözlemlenmiştir. Na, Ca ve P değerleri kontrol dondurmasında en yüksek seviyede bulunmuştur; %21 oranında Uryani eriği içeren dondurma örneklerinde ise Al, Mn, Fe, Zn, Mg ve K en yüksek seviyede bulunmuştur.

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Cite This Article

Musaoğlu, G., Kahyaoğlu, D. T. (2026). The Impact of Traditional Uryani Plum on Ice Cream Properties: A Comparative Evaluation with Fresh Plums. Ziraat Fakültesi Dergisi, Sayı: 1. https://doi.org/10.54975/isubuzfd.1947336

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