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ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES

ArticleAçık Erişim

Özet

In 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 NASS

Anahtar Kelimeler

Ice cream microstructureKavılca fibreSensory propertiesThermal conductivity
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorErtugay, Mustafa Fatih
dc.contributor.authorYangılar, Filiz
dc.contributor.authorÇebi, Kadir
dc.date.accessioned2026-10-18T20:28:34.290334937Z
dc.date.available2026-10-18T20:28:34.290334937Z
dc.date.issued2020
dc.description.abstractIn 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 NASS
dc.identifier.doi10.34302//crpjfst/2020.12.3.3
dc.identifier.endpage16
dc.identifier.issn2066-6845
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85095605232
dc.identifier.startpage1
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/ebyu/13750
dc.identifier.volume12
dc.language.isoen
dc.publisherNorth University of Baia Mare
dc.relation.ispartofCarpathian Journal of Food Science and Technology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectIce cream microstructure
dc.subjectKavılca fibre
dc.subjectSensory properties
dc.subjectThermal conductivity
dc.titleICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES
dc.typeArticle
dspace.entity.typePublication
rdl.citation.scopus6
rdl.oa.statusgold
rdl.source.indexSCOPUS