Using Spray Dried Sugar Bett Molasses in Ice Cream as a Novel Bulking Agent

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dc.contributor.authorAcan, Betül Gizem
dc.contributor.authorToker, O.S.
dc.contributor.authorAktar, T.
dc.contributor.authorTamturk, F.
dc.contributor.authorPalabiyik, I.
dc.date.accessioned2019-11-28T19:27:23Z
dc.date.available2019-11-28T19:27:23Z
dc.date.issued2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractIn this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory find- ings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial propertiesen_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2036
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.publisherInternational Journal of Food Science and Technologyen_US
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz#KayıtKontrol#
dc.titleUsing Spray Dried Sugar Bett Molasses in Ice Cream as a Novel Bulking Agenten_US
dc.typeArticleen_US

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