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Dergiler / Harran Tarım ve Gıda Bilimleri Dergisi / 2014 / Cilt: 18 - Sayı: 3

Effect of Adding Different Proportions of Prebiotic Stevia Extract on The Quality Characteristic of Probiotic Ice-Cream

Hüseyin Avni KIRMACI
Ferit ATASOY
Hakan KUŞCU
Sayfa
48–59
Yayın Tarihi
2022-10-18
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

As a result, use of Stevia up to % 50 could posssible for the production of probioticicecream.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, probiotic ice cream produced by the addition of different proportions stevia (includeprebiotic) instead of sugar; %0 (control sample, %100 sugar), %25, %50, %75 and %100 (no sugarincluded).
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Temel Bulgular & Veri:Icecreams were stored at-18 ºC for 90 days.
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Sonuç & Katkı:As a result, use of Stevia up to % 50 could posssible for the production of probioticicecream.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

In this study, probiotic ice cream produced by the addition of different proportions stevia (includeprebiotic) instead of sugar; %0 (control sample, %100 sugar), %25, %50, %75 and %100 (no sugarincluded). Icecreams were stored at-18 ºC for 90 days. Physical, chemical and sensory characteristics ofthese samples were determined at the begining of storage. Microbiological properties were determinedduring storage. The addition of prebiotic Stevia improved the physical properties and not affectednegatively the sensory properties. Use of Stevia % 50 was not affected negatively the number ofprobiotic microorganisms. However, increase in Stevia ratio decreased the viscosity and dry mattercontent of samples. As a result, use of Stevia up to % 50 could posssible for the production of probioticicecream.

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Bu Makaleye Atıf Yap

KIRMACI, H. A., ATASOY, F., KUŞCU, H. (2022). Effect of Adding Different Proportions of Prebiotic Stevia Extract on The Quality Characteristic of Probiotic Ice-Cream. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 18 - Sayı: 3, 48–59. https://ajindex.com/articles/534090

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Kaynakça (11)

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