The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams

Guven, MEHMET; KARACA, OYA; KACAR, A

doi:10.1046/j.1471-0307.2003.00108.x

The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams

Atıf İçin Kopyala

Guven M., KARACA O. B., KACAR A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.56, sa.4, ss.223-228, 2003 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 56 Sayı: 4
Basım Tarihi: 2003
Doi Numarası: 10.1046/j.1471-0307.2003.00108.x
Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.223-228
Çukurova Üniversitesi Adresli: Evet

Özet

This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaras-type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer combination that could produce the best quality ice cream. With a total amount of stabilizer of 1.0%, ice creams of four different combinations containing locust bean gum, carboxymethyl cellulose, guar gum and sodium alginate were produced and their properties during a 6-month storage period compared with the control sample produced using only salep extract (Orchis orchida).