Çakmakçı Songül, Topdaş Elif Feyza, Çakır Yusuf, Kalın Pınar
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey.
Department of Food Engineering, Faculty of Agriculture, Bingöl University, Bingöl, Turkey.
J Sci Food Agric. 2016 Mar 30;96(5):1451-8. doi: 10.1002/jsfa.7241. Epub 2015 Jun 3.
The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.
The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties.
KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.
本研究旨在探究金橘（福橘）对冰淇淋品质特性的影响。将金橘酱（KP）以0（对照）、5%、10%和15%（w/w）四种浓度添加到冰淇淋混合料中用于生产冰淇淋。
与对照冰淇淋相比，KP添加量的增加导致酸度、维生素C含量、b*值和膨胀率增加。与对照相比，添加5%和10%浓度的KP时样品的表观粘度降低。结果表明，KP冻干水提取物（LKE）含有显著的酚类化合物。观察到LKE表现出适度的体外抗氧化能力。KP改善了冰淇淋的色泽、风味、维生素C含量以及镁和钾含量。KP的添加对感官特性有积极影响。
KP可作为冰淇淋生产中合适的天然色素和调味剂来源。KP提高了冰淇淋的维生素C含量以及镁和钾含量，并改善了其感官特性。
