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- MakaleAçık Erişim2025Scopus SJRQ4Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.); [Karamuk (Berberis vulgaris L.) ilaveli dondurmanın fizikokimyasal, reolojik özellikleri, antioksidan aktivitesi ve mineral içeriği]
Ürkek, Bayram
Ice cream is classified as a dairy product or frozen dessert. Various fruits have been incorporated into ice cream formulations to enhance their quality and nutritional properties. In this study, ice creams were prepared with barberry at four different concentrations (0%, 5%, 10% and 15%). The physicochemical, rheological characteristics, antioxidant activity, mineral content and sensory properties of the samples were examined. With the addition of barberry, the dry matter (DM), acidity and overrun values increased, while pH and fat content decreased. The viscosity and consistency coefficients were highest in the samples containing 10% and 15% barberry. All samples exhibited pseudoplastic flow behavior. The colorimetric parameters showed significant differences among the samples, except for the C* value. The sample with 5% barberry had higher levels of Ca, Na, Mg, S, Fe and Zn compared to the other barberry-added samples. The sample containing 15% barberry demonstrated the highest DPPH scavenging activity (22.15 μg/mL) and total phenolic content (TPC) (1474.04 mg GAE/g), while the sample without barberry had the lowest values (143.19 μg/mL and 149.48 mg GAE/g, respectively). Additionally, the control sample received the lowest scores for gumming structure, texture, melting in the mouth, resistance to melting and overall acceptability. These findings suggest that incorporating 10% barberry could enhance the quality and nutritional value of ice creams.
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İncele - MakaleAçık Erişim2020Scopus SJRQ1Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar
Atalar, Ilyas; Saricaoglu, Furkan T.; Odabas, Halil I.; Yilmaz, Volkan A.; Gul, Osman
The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
AtıfScopus19WoS12OpenAlex20
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