Next Article in Journal
Microbiological Parameters in the Primary Production of Berries: A Pilot Study
Next Article in Special Issue
Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses
Previous Article in Journal
Retail Stores Policies for Marketing of Lobsters in Sardinia (Italy) as Influenced by Different Practices Related to Animal Welfare and Product Quality
Previous Article in Special Issue
Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessArticle
Foods 2018, 7(7), 104; https://doi.org/10.3390/foods7070104

Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

Faculty of Agriculture, Food Engineering Department, Cukurova University, Adana 01330, Turkey
*
Author to whom correspondence should be addressed.
Received: 29 May 2018 / Revised: 29 June 2018 / Accepted: 30 June 2018 / Published: 3 July 2018
Full-Text   |   PDF [1457 KB, uploaded 3 July 2018]   |  

Abstract

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, b* value and volume increase rate were statistically significant (p < 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. View Full-Text
Keywords: ice cream; vegetable oil; olive oil; hazelnut oil; physicochemical and sensory properties ice cream; vegetable oil; olive oil; hazelnut oil; physicochemical and sensory properties
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Güven, M.; Kalender, M.; Taşpinar, T. Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics. Foods 2018, 7, 104.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top