Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
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DOI：
10.3168/jds.2013-7111
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发表时间：
2014-01-01
影响因子：
3.5
通讯作者：
Dogan, Mahmut
中科院分区：
文献类型：
--
作者：
Karaman, Safa;Toker, Omer Said;Dogan, Mahmut
在本研究中，将柿子泥以不同浓度掺入冰淇淋混合物中（8%、16%、24%、32%和40%）和一些物理化学（干物质、灰分、蛋白质、pH值、糖、脂肪、矿物质、颜色和粘度）、质构（硬度、粘性和渗透功），生物活性（抗自由基活性和总酚含量）和感官特性进行了研究。根据成品的感官特性和生物活性，采用理想溶液相似度排序法确定了最佳柿浆浓度。增加柿子泥导致冰淇淋混合物的干物质、灰分、脂肪、蛋白质含量和粘度降低。葡萄糖、果糖、蔗糖和乳糖被确定为冰淇淋样品中的主要糖，包括柿子和柿子泥浓度的增加增加果糖和葡萄糖含量。添加柿子后，样品的熔融特性和质构特性均有所改善。镁、钾和钙被确定为样品中的主要矿物质，只有钾的浓度随着柿子含量的增加而增加。冰淇淋样品的生物活性提高，在一般情况下，丙酮-水提取物显示出更高的生物活性相比，使用甲醇-水提取物。通过与理想溶液相似度法的顺序偏好技术发现，最受欢迎的样品是含24%柿子酱的冰淇淋。
In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree.