MatchaDB

2017Journal article

YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ

Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat

No online link was recorded for this study.

Abstract

Bu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi, vizkozite, overrun ve b * degerlerinde artisa; kuru madde, protein, pH, ilk damlama zamani, erime suresi, L * ve a * degerlerinde ise dususe sebep olmustur. Sitrik, laktik, asetik ve propionik asit miktarlari YCT konsantrasyonlarina paralel olarak artmis, orotik ve butirik asit miktarlari azalmistir. Yesil cayin ilavesiyle Ca, Cu, Mg, K, Zn ve Na minerallerinin orani artis gosterirken, hicbir ornekte Al ve Fe bulunmamistir. Duyusal degerlendirmede sirasiyla en yuksek kabul edilebilirlik skoru kontrol numunesi, YCT (%1) ve YCT (%2) numunelerine verilmistir.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and qualityAroma, flavor and sensoryFood products and applications

Matcha is a main subject here (named in the title).

Keywords and subject terms

matchagreen tea powderice creamsensory evaluationphysicochemical propertiesorganic acidsmineral contentoverrunviscositycolorcitric acidlactic acid

Cite this study

Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat. (2017). YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ.

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