Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

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dc.authorid0000-0001-8417-868X
dc.authorid0000-0002-7383-3949
dc.authorscopusid57211601158
dc.authorscopusid53878618900
dc.authorscopusid54412024300
dc.authorscopusid57196277802
dc.authorscopusid54411196400
dc.authorscopusid54881807500
dc.authorwosidAktar, Tugba/AAE-8920-2019
dc.contributor.authorAcan, Betül Gizem
dc.contributor.authorToker, Ömer Said
dc.contributor.authorAktar, Tuğba
dc.contributor.authorTamtürk, Faruk
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:45:02Z
dc.date.available2022-05-11T14:45:02Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
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 findings 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 properties.
dc.identifier.doi10.1111/ijfs.14396
dc.identifier.endpage1310
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85074617289
dc.identifier.scopusqualityQ1
dc.identifier.startpage1298
dc.identifier.urihttps://doi.org/10.1111/ijfs.14396
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9884
dc.identifier.volume55
dc.identifier.wosWOS:000492542000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIce cream
dc.subjectmaltodextrin
dc.subjectmolasses
dc.subjectsugar
dc.subjectRheological Properties
dc.subjectQuality Characteristics
dc.subjectSensory Properties
dc.subjectFat Replacers
dc.subjectHydrocolloids
dc.subjectFunctionality
dc.subjectAttributes
dc.subjectPerception
dc.subjectPreference
dc.subjectChocolate
dc.titleUsing spray-dried sugar beet molasses in ice cream as a novel bulking agent
dc.typeArticle

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