SavedAdd your journal

Journals / Avrupa Bilim ve Teknoloji Dergisi / 2022 / Sayı: 38

The Effect of Gypsophila Extract as Natural Emulsifier on The Steady, Dynamic Rheological Behavior and Microstructural Properties of The Ice Cream Mix

Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi

Halis KABLAN
Nevzat ARTIK
Salih KARASU
Zeynep Hazal TEKİN
Osman SAĞDIÇ
Hasan CANKURT
Pages
1–7
Publication Date
2022-08-31
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

The results of this study showed that the gypsum extract could be used successfully as an emulsifier in ice cream production.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was aimed to use the gypsum extract as an emulsifier in ice cream production.
📊
Key Findings & Data:The K value of the frozen samples decreased to a certain level with the addition of gypsum extract, but showed the highest value in the sample containing 0.3% linseed and 0.1% lecithin.
💡
Conclusion & Impact:The results of this study showed that the gypsum extract could be used successfully as an emulsifier in ice cream production.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Rheology · steady shear · microstructural

Abstract

In this study, it was aimed to use the gypsum extract as an emulsifier in ice cream production. For this purpose, the effect of different ratios of gypsum extract on the steady, dynamic rheological properties and microstructural properties of the ice cream mix was aimed. All of the ice cream mix samples showed non newtonian shear thinning character. K and n values were calculated by modeling the rheological properties of the steady shear exponent with the law model. The K value of the frozen samples decreased to a certain level with the addition of gypsum extract, but showed the highest value in the sample containing 0.3% linseed and 0.1% lecithin. All of the ice cream mix samples exhibited viscoelastic solid character. In the ice cream mix samples produced with gypsum extract, the oil droplets showed a more homogeneous distribution in the form of small particles. The results of this study showed that the gypsum extract could be used successfully as an emulsifier in ice cream production.

Özet

Bu çalışmada çöven ekstraktının dondurma üretiminde emülgatör olarak olarak kullanım potansiyeli amaçlanmıştır. Bu amaçla, farklı oranlarda çöven estraktınin dondurma miksinin steady, dinamik reolojik özellikleri ve ve mikroyapısal özellikleri üzerine etkisi amaçlanmıştır. Dondurma miksi örneklerinin tamamı non newtonian shear thinning karakter göstermiştir. Steady shear reolojik özellikleri üssü yasa model ile modellenerek K ve n değerleri hesaplanmıştır. Donudrma örneklerinin K değeri çöven esktraktı ilavesiyle belirli bir düzeye kadar azalmış ancak en yüksek değerini %0.3 çöven ve %0.1 lesitin içeren örnekte göstermiştir. Dosndurma miksi örneklerinin tamamı viskoelastik katı karakter sergilemiştir. Çöven ekstraktı ile üretilen dondurma miksi örnekelrinde yağ damlacıkları küçük partiküller halinde ve daha homojen dağılım göstermiştir. Bu çalışmanın sonuçları çöven ekstraktının dondurma üretiminde emülgatör olarak başarılı bir şekilde kullanılabileceğini göstermiştir.

🔖

Cite This Article

KABLAN, H., ARTIK, N., KARASU, S., TEKİN, Z. H., SAĞDIÇ, O., CANKURT, H. (2022). The Effect of Gypsophila Extract as Natural Emulsifier on The Steady, Dynamic Rheological Behavior and Microstructural Properties of The Ice Cream Mix. Avrupa Bilim ve Teknoloji Dergisi, Sayı: 38, 1–7. https://ajindex.com/articles/857424

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (8)

  1. Acebes, B., Daz-Lanza, A. M., & Bernabé, M. (1998). A saponin from the roots of Gypsophila bermejoi. Phytochemistry, 49(7), 2077-2079.
  2. Atik, I., Cakmak, Z. H. T., Avci, E., & Karasu, S. (2021). The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream. Foods, 10(10). doi:10.3390/foods10102302 Battal, H., Sarı, F., & Velioğlu, S. (2003). Çöven ekstraktı üretimi üzerine bir araştırma. Boor, K. J. (2001). ADSA foundation scholar award fluid dairy product quality and safety: looking to the future. Journal of Dairy Science, 84(1), 1-11.
  3. Çağlayanlar, E. (2006). The effect of soapwort exstract on starter performance, dough rheological properties and bread quality. Çam, İ. B., & Topuz, A. (2018). Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah. Journal of Food Process Engineering, 41(1), e12605. doi:https://doi.org/10.1111/jfpe.12605
  4. Çelik, İ., Yılmaz, Y., Işık, F., & Üstün, Ö. (2007). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907-911. doi:https://doi.org/10.1016/j.foodchem.2006.02.063
  5. Elife, K., Erdem, T. K., & Tekin, F. B. (2017). Maraş Dondurmasi Üretimi ve Üretilen Dondurmanin Fizikokimyasal Niteliklerinin Belirlenmesi. Caucasian Journal of Science, 4(1), 45-56.
  6. Gurfinkel, D. M., & Rao, A. V. (2003). Soyasaponins: The Relationship Between Chemical Structure and Colon Anticarcinogenic Activity. Nutrition and Cancer, 47(1), 24-33. doi:10.1207/s15327914nc4701_3 Jarzebski, M., Siejak, P., Smułek, W., Fathordoobady, F., Guo, Y., Pawlicz, J.,. Pratap-Singh, A. (2020). Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules, 25, 2696. doi:10.3390/molecules25112696 Karaman, S., & Kayacier, A. (2012). Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology, 5(8), 3159-3169. doi:10.1007/s11947-011-0713-5
  7. Kim, S.-W., Park, S.-K., Kang, S.-l., Kang, H.-C., Oh, H.-J., Bae, C.-Y., & Bae, D.-H. (2003). Hypocholesterolemic property ofYucca schidigera andQuillaja saponaria extracts in human body. Archives of pharmacal research, 26(12), 1042-1046.
  8. Martin, P. J., Odic, K. N., Russell, A. B., Burns, I. W., & Wilson, D. I. (2008). Rheology of commercial and mo