The Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial Produced Ice Cream

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dc.authorwosidŞimşek, osman/AID-7107-2022
dc.contributor.authorSimsek, O.
dc.contributor.authorTuncay, I.
dc.contributor.authorBilgin, B.
dc.date.accessioned2024-06-12T11:03:39Z
dc.date.available2024-06-12T11:03:39Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIt has been investigated the use of different stabilizer on the affections of the some quality criteria of the ice cream in industrial ice cream production which is increased the consumer demand day by day due to the hygienic process, high quality conscious and understanding on the consumer demand. In this research, a simple vanillin ice cream formulation was chosen. Six different samples were produced according to the industrial process with different stabilizer at the same rate on the condition that the stabilize of the other components. The average total pH, partial melting period, whole melting period and viscosity were found between 6,31 and 6,39, 36,63 and 75,63 minute, 53,47 and 129,93 minute, 104,56 and 883,31 cp respectively. The average total sensory values were found between 2,8 and 3,86 from the above 5 point.en_US
dc.identifier.endpage63en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage55en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21740
dc.identifier.volume3en_US
dc.identifier.wosWOS:000453141500009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIce Creamen_US
dc.subjectViscosityen_US
dc.subjectStabilizeren_US
dc.subjectSensory Propertiesen_US
dc.titleThe Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial Produced Ice Creamen_US
dc.typeArticleen_US

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