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CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Year 2021, , 180 - 189, 11.12.2020

Bayram Ürkek , Hüseyin Ender Gürmeriç , Mustafa Şengül

https://doi.org/10.15237/gida.GD20125

Abstract

Bu çalışmada, %5, %10, %15 ve %20 oranlarında Chia tohumu (Salvia hispanica L.) ilave edilerek üretilen dondurma örneklerinin fizikokimyasal ve duyusal özellikleri araştırılmıştır. Araştırma sonucunda, dondurma örneklerinin %kuru madde, %kül, %protein ve ilk damlama zamanı değerleri chia tohumu konsantrasyonundaki artışa bağlı olarak yükselirken, %yağ, pH ve erime oranı değerlerinin düştüğü belirlenmiştir. Dondurma örneklerinin viskozite değerleri artan chia tohumu oranına bağlı olarak yükselmiştir. Chia tohumu ilavesi dondurma örneklerinin kolorimetrik özellikleri üzerinde önemli değişiklilere neden olduğu ve L* ve beyazlık indeksi değerlerinin yükselen chia tohumu konsantrasyonu ile düştüğü tespit edilmiştir. Panelistler tarafından en yüksek duyusal puanlar kontrol örneğine verilmiştir. %5 chia tohumu ilaveli örnekler renk ve görünüş, sakısımızsı yapı ve genel kabul edilebilirlik bakımından istatistiksel olarak diğer chia içeren örneklerden daha yüksek puanlara sahip olduğu ortaya konulmuştur. Sonuç olarak, %5 oranında chia tohumu ilavesinin dondurmanın fizikokimyasal özelliklerini iyileştirmek ve aynı zamanda besleyici değerini artırmak için doğal bir kaynak olarak kullanılabileceği sonucuna varılmıştır.

Keywords

Dondurma chia tohumu fizikokimyasal özellikler duyusal özellikler

Supporting Institution

Gümüşhane Üniversitesi, Bilimsel Araştırma Projeleri Koordinatörlüğü'

Project Number

19.B0430.02.01

References

  • AOAC. (2005). Official Methods of Analysis AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.
  • Attalla, N.R., El-Hussieny, E.A. (2017). Characteristics of nutraceutical yoghurt mousse fortified with chia seeds. International Journal of Environment, Agriculture and Biotechnology, 2(4), 2033–2046.
  • Bahramparvar, M., Goff, H.D. (2013). Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Science and Technology, 93(3), 273–285. https://doi.org/10.1007/s13594-013-0122-9
  • Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., … Cruz, A. G. (2017). Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods, 35, 564–573. https://doi.org/10.1016/j.jff.2017.06.004
  • Campos, B.E., Dias Ruivo, T., da Silva Scapim, M.R., Madrona, G.S., de C. Bergamasco, R. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT-Food Sci Technol, 65, 874–883. https://doi.org/10.1016/j.lwt.2015.09.021
  • Cecchini, M., Contini, M., Massantini, R., Monarca, D., Moscetti, R. (2011). Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology, 61(2–3), 131–136. https://doi.org/10.1016/j.postharvbio.2011.03.001
  • Chavan, V.R., Gadhe, K.S., Dipak, S., Hingade, S.T. (2017). Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer. Journal of Pharmacognosy and Phytochemistry, 6(5), 1367–1370.
  • Coorey, R., Tjoe, A., Jayasena, V. (2014). Gelling properties of chia seed and flour. J Food Sci, 79(5), 859–866. https://doi.org/10.1111/1750-3841.12444
  • Dervisoglu, M., Yazici, F. (2006). Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Sci Technol Int, 12(2), 159–164. https://doi.org/10.1177/1082013206064005
  • Dick, M., Costa, T.M.H., Gomaa, A., Subirade, M., Rios, A.D.O., Flôres, S.H. (2015). Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr Polym, 130, 198–205. https://doi.org/10.1016/j.carbpol.2015.05.040
  • El-Aziz, M.A., Haggag, H.F., Kaluoubi, M. M., Hassan, L. K., El-Sayed, M. M., Sayed, A. F. (2015). Physical properties of ice cream containing cress seed and flaxseed mucilages compared with commercial guar gum. International Journal of Dairy Science, 10(4), 160–172. https://doi.org/10.3923/ijds.2015.160.172
  • Erkaya, T., Dağdemir, E., Sengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res Int, 45(1), 331–335. https://doi.org/10.1016/j.foodres.2011.09.013
  • Goff, H.D. (2002). Formation and stabilisation of structure in ice-cream and related products. Current Opinion in Colloid and Interface Science, 7(5–6), 432–437. https://doi.org/10.1016/S1359-0294(02)00076-6
  • Güven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. Int J Dairy Technol, 55(1), 27–31. https://doi.org/10.1046/j.1471-0307.2002.00034.x
  • Javidi, F., Razavi, S.M.A. (2018). Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers. Journal of Food Measurement and Characterization, 12(3), 1872–1884. https://doi.org/10.1007/s11694-018-9801-9
  • Karaman, S., Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5(8), 3159–3169. https://doi.org/10.1007/s11947-011-0713-5
  • Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll, 82, 186–195. https://doi.org/10.1016/j.foodhyd.2018.04.011
  • Marineli, R. da S., Moraes, É.A., Lenquiste, S.A., Godoy, A.T., Eberlin, M.N., Maróstica, M.R. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT-Food Sci Technol, 59(2P2), 1304–1310. https://doi.org/10.1016/j.lwt.2014.04.014
  • McLellan, M.R., Lind, L.R., Kime, R.W. (1995). Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data. Journal of Food Quality, 18(3), 235–240.
  • Meilgaard, M. C., Carr, B. T., Civille, G. V. (1999). Sensory Evaluation Techniques. Boca Raton, FL:CRC Pres, Inc. (3rd ed.). https://doi.org/10.1017/S1431927611002686
  • Muñoz, L.A., Cobos, A., Diaz, O., Aguilera, J.M. (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Rev Int, 29(4), 394–408. https://doi.org/10.1080/87559129.2013.818014
  • Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87(1), 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
  • Qayyum, A., Huma, N., Sameen, A., Siddiq, A., Munir, M. (2017). Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream. Journal of Food Processing and Preservation, 41(6), 1–8. https://doi.org/10.1111/jfpp.13297
  • Ramos, S., Fradinho, P., Mata, P., Raymundo, A. (2017). Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization. J Sci Food Agric, 97(6), 1753–1760. https://doi.org/10.1002/jsfa.7971
  • Sikora, E., Bieniek, M. I., Barbara, B. (2013). Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.). Acta Scientiarum Polonorum, Technologia Alimentaria, 12(4), 365–372.
  • Soukoulis, C., Fisk, I.D., Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: Conceptualization and overview of quality and storage stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627–655. https://doi.org/10.1111/1541-4337.12083
  • Soukoulis, C., Lebesi, D., Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem, 115(2), 665–671. https://doi.org/10.1016/j.foodchem.2008.12.070 Ullah, R., Nadeem, M., Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids in Health and Disease, 16(1), 34. https://doi.org/10.1186/s12944-017-0420-y
  • Ürkek, B., Şengül, M., Akgül, H.I., Kotan-Erkaya, T. (2019). Antioxidant activity, physiochemical and sensory characteristics of ice cream incorporated with sloe berry (Prunus spinosa L.). International Journal of Food Engineering, 15(11–12), 1–9. https://doi.org/10.1515/ijfe-2018-0029
  • Yangilar, F. (2016). Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food and Nutrition Research, 60(1), 31882. https://doi.org/10.3402/fnr.v60.31882
  • Yangılar, F. (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technol Biotechnol, 53(3), 315–323.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science and Technology, 51(6), 1425–1432. https://doi.org/10.1111/ijfs.13110

EFFECT OF ADDITION OF CHIA SEED (Salvia hispanica L.) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM

Year 2021, , 180 - 189, 11.12.2020

Bayram Ürkek , Hüseyin Ender Gürmeriç , Mustafa Şengül

https://doi.org/10.15237/gida.GD20125

Abstract

In this study, physicochemical and sensory features of ice cream that the addition of chia seed at 5%, 10%, 15% and 20% were investigated. Total solid, ash, protein and first dripping time values of ice cream samples increased depending upon chia seed concentration, while fat, pH and melting rate values decreased. Viscosity values (at 50 and 100 rpm) of ice cream samples increased based on the increment of chia seed concentration. The addition of chia seed caused significantly changes on colorimetric parameters of ice cream samples, and L* and white index values decreased with the increment of chia seed concentration. The highest sensory scores were given to control sample by panelists. 5% chia seed added samples had statistically higher scores comparing with other chia containing (10%, 15% and 20%) samples in terms of color and appearance, gumming and general acceptability. As a result, it suggest that the addition of 5% chia seed as a natural source could use to improve physicochemical propertiees and to enrich nutritional value on ice cream.

Keywords

Ice cream chia seed physicochemical properties sensory properties

Project Number

19.B0430.02.01

References

  • AOAC. (2005). Official Methods of Analysis AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.
  • Attalla, N.R., El-Hussieny, E.A. (2017). Characteristics of nutraceutical yoghurt mousse fortified with chia seeds. International Journal of Environment, Agriculture and Biotechnology, 2(4), 2033–2046.
  • Bahramparvar, M., Goff, H.D. (2013). Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Science and Technology, 93(3), 273–285. https://doi.org/10.1007/s13594-013-0122-9
  • Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., … Cruz, A. G. (2017). Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods, 35, 564–573. https://doi.org/10.1016/j.jff.2017.06.004
  • Campos, B.E., Dias Ruivo, T., da Silva Scapim, M.R., Madrona, G.S., de C. Bergamasco, R. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT-Food Sci Technol, 65, 874–883. https://doi.org/10.1016/j.lwt.2015.09.021
  • Cecchini, M., Contini, M., Massantini, R., Monarca, D., Moscetti, R. (2011). Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology, 61(2–3), 131–136. https://doi.org/10.1016/j.postharvbio.2011.03.001
  • Chavan, V.R., Gadhe, K.S., Dipak, S., Hingade, S.T. (2017). Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer. Journal of Pharmacognosy and Phytochemistry, 6(5), 1367–1370.
  • Coorey, R., Tjoe, A., Jayasena, V. (2014). Gelling properties of chia seed and flour. J Food Sci, 79(5), 859–866. https://doi.org/10.1111/1750-3841.12444
  • Dervisoglu, M., Yazici, F. (2006). Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Sci Technol Int, 12(2), 159–164. https://doi.org/10.1177/1082013206064005
  • Dick, M., Costa, T.M.H., Gomaa, A., Subirade, M., Rios, A.D.O., Flôres, S.H. (2015). Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr Polym, 130, 198–205. https://doi.org/10.1016/j.carbpol.2015.05.040
  • El-Aziz, M.A., Haggag, H.F., Kaluoubi, M. M., Hassan, L. K., El-Sayed, M. M., Sayed, A. F. (2015). Physical properties of ice cream containing cress seed and flaxseed mucilages compared with commercial guar gum. International Journal of Dairy Science, 10(4), 160–172. https://doi.org/10.3923/ijds.2015.160.172
  • Erkaya, T., Dağdemir, E., Sengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res Int, 45(1), 331–335. https://doi.org/10.1016/j.foodres.2011.09.013
  • Goff, H.D. (2002). Formation and stabilisation of structure in ice-cream and related products. Current Opinion in Colloid and Interface Science, 7(5–6), 432–437. https://doi.org/10.1016/S1359-0294(02)00076-6
  • Güven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. Int J Dairy Technol, 55(1), 27–31. https://doi.org/10.1046/j.1471-0307.2002.00034.x
  • Javidi, F., Razavi, S.M.A. (2018). Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers. Journal of Food Measurement and Characterization, 12(3), 1872–1884. https://doi.org/10.1007/s11694-018-9801-9
  • Karaman, S., Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5(8), 3159–3169. https://doi.org/10.1007/s11947-011-0713-5
  • Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll, 82, 186–195. https://doi.org/10.1016/j.foodhyd.2018.04.011
  • Marineli, R. da S., Moraes, É.A., Lenquiste, S.A., Godoy, A.T., Eberlin, M.N., Maróstica, M.R. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT-Food Sci Technol, 59(2P2), 1304–1310. https://doi.org/10.1016/j.lwt.2014.04.014
  • McLellan, M.R., Lind, L.R., Kime, R.W. (1995). Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data. Journal of Food Quality, 18(3), 235–240.
  • Meilgaard, M. C., Carr, B. T., Civille, G. V. (1999). Sensory Evaluation Techniques. Boca Raton, FL:CRC Pres, Inc. (3rd ed.). https://doi.org/10.1017/S1431927611002686
  • Muñoz, L.A., Cobos, A., Diaz, O., Aguilera, J.M. (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Rev Int, 29(4), 394–408. https://doi.org/10.1080/87559129.2013.818014
  • Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87(1), 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
  • Qayyum, A., Huma, N., Sameen, A., Siddiq, A., Munir, M. (2017). Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream. Journal of Food Processing and Preservation, 41(6), 1–8. https://doi.org/10.1111/jfpp.13297
  • Ramos, S., Fradinho, P., Mata, P., Raymundo, A. (2017). Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization. J Sci Food Agric, 97(6), 1753–1760. https://doi.org/10.1002/jsfa.7971
  • Sikora, E., Bieniek, M. I., Barbara, B. (2013). Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.). Acta Scientiarum Polonorum, Technologia Alimentaria, 12(4), 365–372.
  • Soukoulis, C., Fisk, I.D., Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: Conceptualization and overview of quality and storage stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627–655. https://doi.org/10.1111/1541-4337.12083
  • Soukoulis, C., Lebesi, D., Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem, 115(2), 665–671. https://doi.org/10.1016/j.foodchem.2008.12.070 Ullah, R., Nadeem, M., Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids in Health and Disease, 16(1), 34. https://doi.org/10.1186/s12944-017-0420-y
  • Ürkek, B., Şengül, M., Akgül, H.I., Kotan-Erkaya, T. (2019). Antioxidant activity, physiochemical and sensory characteristics of ice cream incorporated with sloe berry (Prunus spinosa L.). International Journal of Food Engineering, 15(11–12), 1–9. https://doi.org/10.1515/ijfe-2018-0029
  • Yangilar, F. (2016). Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food and Nutrition Research, 60(1), 31882. https://doi.org/10.3402/fnr.v60.31882
  • Yangılar, F. (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technol Biotechnol, 53(3), 315–323.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science and Technology, 51(6), 1425–1432. https://doi.org/10.1111/ijfs.13110
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Bayram Ürkek 0000-0002-7909-7364

Hüseyin Ender Gürmeriç 0000-0001-8636-1031

Mustafa Şengül 0000-0001-8447-2256

Project Number 19.B0430.02.01
Publication Date December 11, 2020
Published in Issue Year 2021

Cite

APA Ürkek, B., Gürmeriç, H. E., & Şengül, M. (2020). CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. Gıda, 46(1), 180-189. https://doi.org/10.15237/gida.GD20125
AMA Ürkek B, Gürmeriç HE, Şengül M. CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA. December 2020;46(1):180-189. doi:10.15237/gida.GD20125
Chicago Ürkek, Bayram, Hüseyin Ender Gürmeriç, and Mustafa Şengül. “CHİA (Salvia Hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ”. Gıda 46, no. 1 (December 2020): 180-89. https://doi.org/10.15237/gida.GD20125.
EndNote Ürkek B, Gürmeriç HE, Şengül M (December 1, 2020) CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. Gıda 46 1 180–189.
IEEE B. Ürkek, H. E. Gürmeriç, and M. Şengül, “CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ”, GIDA, vol. 46, no. 1, pp. 180–189, 2020, doi: 10.15237/gida.GD20125.
ISNAD Ürkek, Bayram et al. “CHİA (Salvia Hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ”. Gıda 46/1 (December 2020), 180-189. https://doi.org/10.15237/gida.GD20125.
JAMA Ürkek B, Gürmeriç HE, Şengül M. CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA. 2020;46:180–189.
MLA Ürkek, Bayram et al. “CHİA (Salvia Hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ”. Gıda, vol. 46, no. 1, 2020, pp. 180-9, doi:10.15237/gida.GD20125.
Vancouver Ürkek B, Gürmeriç HE, Şengül M. CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA. 2020;46(1):180-9.

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