Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Yazarlar: Bedia ŞİMŞEK, İlhan GÜN

Konular:Gıda Bilimi ve Teknolojisi

DOI:10.28948/ngumuh.911167

Anahtar Kelimeler:Flavored ice cream,Rheological properties,Sensory evaluation

Özet: In this study, a total of 36 samples of each type of ice cream were collected from four different ice cream producers and determined some of the rheological and chemical properties at three different times. In regard the different flavors of ice cream, the differences between the pH, dry matter, fat, protein, overrun, first trickle of melting time, L *, a * and b* values were found to be statistically significant. All the samples displayed non-Newtonian behavior and pseudoplastic flow behavior. The apparent viscosity at 20 oC under a shear rate of 50 s-1 was determined to be 7.72-2.17 Pa•s, 0.14-0.85 Pa•s and 0.59-1.28 Pa•s for the chocolate, strawberry, and vanilla ice cream samples, respectively. According to the principal component analysis (PCA) and hierarchical cluster analysis (HCA), it was determined that the ice creams were produced with different properties although the typical characteristics of the ice creams were the same.

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