Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun valu...

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Bibliographic Details
Published in:Food research international 2012-01, Vol.45 (1), p.331-335
Main Authors: Erkaya, Tuba, Dağdemir, Elif, Şengül, Mustafa
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cape gooseberry
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Ice cream
lipids
melting
Milk and cheese industries. Ice creams
Mineral composition
mineral content
Physalis peruviana
Physalis peruviana L
Physiochemical and sensory properties
proteins
sensory properties
titratable acidity
total solids
viscosity
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Summary:In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun values in ice cream, on the contrary it increased the total solid, ash, titratable acidity, viscosity values and first dripping and complete melting times. S contents of ice creams significantly increased with the CG addition. Moreover, CG increased K, and Na concentrations of ice cream, while lowered Ca and P contents. Mg contents of ice creams didn't change with CG addition (P>0.05). Fe, Zn, Mn and Ni were determined as minor elements in ice cream samples and a significant increase was observed in Fe, Zn and Mn values (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2011.09.013