The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation.
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| Title: | The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation. |
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| Alternate Title: | Kefir Kültürü İnokulasyonu ile Üretilen Dondurmanın Fonksiyonel, Besinsel ve Biyolojik Özellikleri. (Turkish) |
| Authors: | KILINÇ, Mehmet |
| Source: | Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi; Sep2025, Vol. 18 Issue 3, p321-328, 8p |
| Subject Terms: | ICE cream, ices, etc., KEFIR, VACCINATION, VISCOSITY, FERMENTATION |
| Abstract (English): | In this study, changes in the physicochemical, microbiological and technological values of ice cream produced from ice cream mixes ripened with kefir culture inoculation at three different rates (0.5%, 1% and 1.5%) were investigated. Adding kefir culture to the mix decreased its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw, % dry matter, first drop, complete melting, volume increase and all TPA (texture profile analysis) values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5% kefir culture inoculation yielded the lowest pH (5.74), aw (0.710), % dry matter (11.35), first drop (15.25 min.), complete melting (71.28 min.) and overrun (43.67%) values, as well as the lowest hardness (1759.32 N), springiness (0.90), cohesiveness (0.23), gumminess (742.42 N), chewiness (374.73 N) and resilience (0.698) results. [ABSTRACT FROM AUTHOR] |
| Abstract (Turkish): | Bu araştırmada üç farklı oranda (% 0.5, % 1 ve % 1.5) kefir kültürü inokülasyonu ile olgunlaştırılan dondurma mikslerinden üretilen dondurmaların fizikokimyasal, mikrobiyolojik ve teknolojik değerlerinde meydana gelen değişimler incelenmiştir. Dondurma miksine kefir kültürü ilavesi miksin sertlik, yapışıklık ve viskozite indeksi değerlerinin azalmasına kıvam değerinin ise artmasına neden olmuştur. Ayrıca bu mikslerden üretilen dondurmalarda kontrol örneğine kıyasla pH, aw, % kuru madde, ilk damlama, tamamen erime, overrun ve tüm TPA(tekstür profil analizi) değerleri de azalış göstermiştir. Ek olarak tespit edilen bu değişimler, ilave edilen kültür miktarına paralel şekilde artış göstermiştir. Örnekler arasında en düşük pH (5.74), aw (0.710), % kuru madde (11.35), ilk damlama (15.25 dk.), tamamen erime (71.28 dk.), overrun (43.67 %) değerleri en düşük örnek % 1.5 kefir kültürü inokülasyonu ile olgunlaştırılan mikslerden üretilen dondurma örnekleri olmuştur. Benzer şekilde en düşük sertlik (1759.32 N), esneklik (0.90), yapışıklık (0.23), yapışkanlık (742.42 N), çiğnenebilirlik (374.73 N) ve dayanıklılık (0.698) değerleri de aynı örneklerde tespit edilmiştir. [ABSTRACT FROM AUTHOR] |
| Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Biomedical Index |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: edm DbLabel: Biomedical Index An: 188484841 RelevancyScore: 1060 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 1060.48913574219 |
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| Items | – Name: Title Label: Title Group: Ti Data: The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Kefir Kültürü İnokulasyonu ile Üretilen Dondurmanın Fonksiyonel, Besinsel ve Biyolojik Özellikleri. (Turkish) – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22KILINÇ%2C+Mehmet%22">KILINÇ, Mehmet</searchLink> – Name: TitleSource Label: Source Group: Src Data: Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi; Sep2025, Vol. 18 Issue 3, p321-328, 8p – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22ICE+cream%2C+ices%2C+etc%2E%22">ICE cream, ices, etc.</searchLink><br /><searchLink fieldCode="DE" term="%22KEFIR%22">KEFIR</searchLink><br /><searchLink fieldCode="DE" term="%22VACCINATION%22">VACCINATION</searchLink><br /><searchLink fieldCode="DE" term="%22VISCOSITY%22">VISCOSITY</searchLink><br /><searchLink fieldCode="DE" term="%22FERMENTATION%22">FERMENTATION</searchLink> – Name: AbstractNonEng Label: Abstract (English) Group: Ab Data: In this study, changes in the physicochemical, microbiological and technological values of ice cream produced from ice cream mixes ripened with kefir culture inoculation at three different rates (0.5%, 1% and 1.5%) were investigated. Adding kefir culture to the mix decreased its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw, % dry matter, first drop, complete melting, volume increase and all TPA (texture profile analysis) values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5% kefir culture inoculation yielded the lowest pH (5.74), aw (0.710), % dry matter (11.35), first drop (15.25 min.), complete melting (71.28 min.) and overrun (43.67%) values, as well as the lowest hardness (1759.32 N), springiness (0.90), cohesiveness (0.23), gumminess (742.42 N), chewiness (374.73 N) and resilience (0.698) results. [ABSTRACT FROM AUTHOR] – Name: AbstractNonEng Label: Abstract (Turkish) Group: Ab Data: Bu araştırmada üç farklı oranda (% 0.5, % 1 ve % 1.5) kefir kültürü inokülasyonu ile olgunlaştırılan dondurma mikslerinden üretilen dondurmaların fizikokimyasal, mikrobiyolojik ve teknolojik değerlerinde meydana gelen değişimler incelenmiştir. Dondurma miksine kefir kültürü ilavesi miksin sertlik, yapışıklık ve viskozite indeksi değerlerinin azalmasına kıvam değerinin ise artmasına neden olmuştur. Ayrıca bu mikslerden üretilen dondurmalarda kontrol örneğine kıyasla pH, aw, % kuru madde, ilk damlama, tamamen erime, overrun ve tüm TPA(tekstür profil analizi) değerleri de azalış göstermiştir. Ek olarak tespit edilen bu değişimler, ilave edilen kültür miktarına paralel şekilde artış göstermiştir. Örnekler arasında en düşük pH (5.74), aw (0.710), % kuru madde (11.35), ilk damlama (15.25 dk.), tamamen erime (71.28 dk.), overrun (43.67 %) değerleri en düşük örnek % 1.5 kefir kültürü inokülasyonu ile olgunlaştırılan mikslerden üretilen dondurma örnekleri olmuştur. Benzer şekilde en düşük sertlik (1759.32 N), esneklik (0.90), yapışıklık (0.23), yapışkanlık (742.42 N), çiğnenebilirlik (374.73 N) ve dayanıklılık (0.698) değerleri de aynı örneklerde tespit edilmiştir. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Group: Ab Data: <i>Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.30607/kvj.1734062 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 321 Subjects: – SubjectFull: ICE cream, ices, etc. Type: general – SubjectFull: KEFIR Type: general – SubjectFull: VACCINATION Type: general – SubjectFull: VISCOSITY Type: general – SubjectFull: FERMENTATION Type: general Titles: – TitleFull: The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: KILINÇ, Mehmet IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 13081594 Numbering: – Type: volume Value: 18 – Type: issue Value: 3 Titles: – TitleFull: Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi Type: main |
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