Güven Mehmet, Kalender Murat, Taşpinar Tansu
Faculty of Agriculture, Food Engineering Department, Cukurova University, Adana 01330, Turkey.
Foods. 2018 Jul 3;7(7):104. doi: 10.3390/foods7070104.
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, value and volume increase rate were statistically significant ( < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.
本研究的目的是使用不同类型的油来开发冰淇淋产品，设计一份关注新冰淇淋产品质地属性的感官投票，评估这些产品的物理化学性质以及进行物理测量。将乳脂肪、榛子油和橄榄油以不同浓度混合，使总脂肪含量达到12%。对照样品含有12%的乳脂肪，而其他配方含有不同比例的乳脂肪、榛子油和橄榄油作为脂肪成分。不同比例的乳脂肪、榛子油和橄榄油的组合分别以乳脂肪百分比、榛子油百分比和橄榄油百分比表示；12:0:0、0:12:0、0:0:12、6:6:0、6:0:6、0:6:6、4:4:4。pH值、游离酸度、总固体成分、 值和体积增加率具有统计学意义（<0.05）。感官分析结果表明：含有50%榛子油 - 50%橄榄油的样品具有最高的色泽和外观得分。另一方面，在质地和口感得分方面最高的是使用50%乳脂肪 - 50%榛子油和50%乳脂肪 - 50%橄榄油的样品，在总体质量标准中50%乳脂肪 - 50%橄榄油是最受青睐的。
