Please use this identifier to cite or link to this item:
Title: Effects of the addition of rose hip on various nutritional and quality properties of ice cream
Authors: Ürkek, Bayram
Keywords: Antioxidant activity;Ice cream;Mineral composition;Rose hip;Vitamin C
Issue Date: Oct-2021
Publisher: CSIR-NIScPR
IPC Code: Int Cl.21: A23C 13/00, A23G 9/00, A23G 9/04, A61K 36/738
Abstract: In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability.
Page(s): 1022-1030
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.20(4) [October 2021]
IJTK Vol.20(4) [October 2021]

Files in This Item:
File Description SizeFormat 
IJTK Vol.20(4) 1022-1030.pdf282.03 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.