The possible usage of konjac gum in ice-cream production
<b>Aim:</b> This investigation was done to determine the effect of konjac gum and combination of the konjac gum with carragenan and xanthan gum the possible usage on the ice-cream production.<p> <b>Materials and Methods:</b> In the research, the control group was formed...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=99 |
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| author | K. Kaan Tekinşen Ahmet Güner Gürkan Uçar |
| author_facet | K. Kaan Tekinşen Ahmet Güner Gürkan Uçar |
| author_sort | K. Kaan Tekinşen |
| collection | DOAJ |
| description | <b>Aim:</b> This investigation was done to determine the effect of
konjac gum and combination of the konjac gum with carragenan
and xanthan gum the possible usage on the ice-cream
production.<p>
<b>Materials and Methods:</b> In the research, the control group
was formed using only salep with 0.8% and five experimental
groups were formed as; only konjac gum with 0.35%
and addition of the carragenan and xanthan gum with 10%
and 20% proportions of the konjac gum. Analysis of the ice
cream mixes before the production and ice cream samples
after the production at 1, 15 and 30th day of the storage
period were done.<p>
<b>Results:</b> Addition of xanthan gum to konjac gum at 10%
and 20% reduced the pH value of the ice-cream mix
(p<0.05). Viscosity values of the ice-cream mix were found
higher (p<0.001) in only konjac gum and konjac gum with
the other stabilizers. Addition of 10% carragenan and 10%
xanthan gum increased overrun value of ice-cream mix
like as seen in mix with salep. First dropping and complete
melting time of the ice-cream with only konjac gum and
konjac gum having the other stabilizers were found higher
(p<0.001). Konjac gum and konjac gum with other stabilizers
improved (p<0.001) the colour-appearance, structureconsistency
and taste-smell characteristics of the ice-cream.<p>
<b>Conclusion:</b> Konjac gum and/or combination of konjac
gum with carragenan and xanthan gum at the 10% and 20%
levels on the ice-cream production could be an alternative
to the salep. |
| format | Article |
| id | doaj-art-c01ad7fce8ae494296709bb100f14b4d |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-c01ad7fce8ae494296709bb100f14b4d2025-01-03T01:36:14ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-195327419920699The possible usage of konjac gum in ice-cream productionK. Kaan TekinşenAhmet GünerGürkan Uçar<b>Aim:</b> This investigation was done to determine the effect of konjac gum and combination of the konjac gum with carragenan and xanthan gum the possible usage on the ice-cream production.<p> <b>Materials and Methods:</b> In the research, the control group was formed using only salep with 0.8% and five experimental groups were formed as; only konjac gum with 0.35% and addition of the carragenan and xanthan gum with 10% and 20% proportions of the konjac gum. Analysis of the ice cream mixes before the production and ice cream samples after the production at 1, 15 and 30th day of the storage period were done.<p> <b>Results:</b> Addition of xanthan gum to konjac gum at 10% and 20% reduced the pH value of the ice-cream mix (p<0.05). Viscosity values of the ice-cream mix were found higher (p<0.001) in only konjac gum and konjac gum with the other stabilizers. Addition of 10% carragenan and 10% xanthan gum increased overrun value of ice-cream mix like as seen in mix with salep. First dropping and complete melting time of the ice-cream with only konjac gum and konjac gum having the other stabilizers were found higher (p<0.001). Konjac gum and konjac gum with other stabilizers improved (p<0.001) the colour-appearance, structureconsistency and taste-smell characteristics of the ice-cream.<p> <b>Conclusion:</b> Konjac gum and/or combination of konjac gum with carragenan and xanthan gum at the 10% and 20% levels on the ice-cream production could be an alternative to the salep.http://eurasianjvetsci.org/pdf.php3?id=99ice-creamkonjac gumsalepquality |
| spellingShingle | K. Kaan Tekinşen Ahmet Güner Gürkan Uçar The possible usage of konjac gum in ice-cream production Eurasian Journal of Veterinary Sciences ice-cream konjac gum salep quality |
| title | The possible usage of konjac gum in ice-cream production |
| title_full | The possible usage of konjac gum in ice-cream production |
| title_fullStr | The possible usage of konjac gum in ice-cream production |
| title_full_unstemmed | The possible usage of konjac gum in ice-cream production |
| title_short | The possible usage of konjac gum in ice-cream production |
| title_sort | possible usage of konjac gum in ice cream production |
| topic | ice-cream konjac gum salep quality |
| url | http://eurasianjvetsci.org/pdf.php3?id=99 |
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