AI Summary & Key Takeaways
AI InsightFor that purpose 6 different ice creams were produced and physical, chemical, microbiological and sensory analyses were made at specific days of storage.
📌 3 Key Takeaways
Abstract
In this study, it was thought that addition of soy milk to ice cream that is consumed by especially children and young people with a big pleasure and that is milk product with high nutrition value, was to gain functional properties; and so that it was purposed that increasing of usefulness of ice cream. Also, it was purposed gaining probiotic properties to ice creams, by inoculating kefir culture or adding kefir to some of ice cream mixes. For that purpose 6 different ice creams were produced and physical, chemical, microbiological and sensory analyses were made at specific days of storage.
Özet
Araştırmada, özellikle çocuklar ve gençlerin büyük bir zevkle tükettiği, besleyici değeri yüksek bir süt ürünü olan dondurmaya fonksiyonel bir özellik de kazandırmak amacıyla soya sütü ilavesi düşünülmüş ve böylece yararlılığının artırılması hedeflenmiştir. Ayrıca dondurma mikslerinin bazılarına kefir kültürü ile aşılanarak veya kefir ilave edilerek probiyotik özellik de kazandırmak amaçlanmıştır. Bu amaçla 6 farklı dondurma üretilmiş ve depolamanın belirli günlerinde (1, 30, 60, ve 90) fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler gerçekleştirilmiştir.