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oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/137502026-10-18T20:28:34Zopenairedrivercom_ebyu_10000col_ebyu_10001

ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIESErtugay, Mustafa FatihYangılar, FilizÇebi, KadirIce cream microstructureKavılca fibreSensory propertiesThermal conductivityIn this study, the effects of functionality of Kavılca fibre on ice cream physicochemical and sensory characteristics were evaluated. The supplemented ice cream samples were found reduced number of intercellular space and diameters because of the existence of filamentous extensions surrounding the protein network. According to DSC, glass transition (Tg′), freezing point (Tf), melting (Tm′), and melting point (Tm) values demonsrated a significant decrease with the rising of fibre concentration. In general assessment, the results have been revealed that Kavılca fibre can improve the quality and sensory properties of ice cream and can be used as a fat substitute. © 2020 UKSS and NASSNorth University of Baia Mare2020Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/13750https://doi.org/10.34302//crpjfst/2020.12.3.32066-6845enCarpathian Journal of Food Science and Technologyinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/13750