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Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

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dc.contributor.authorAtalar, Ilyas
dc.contributor.authorKurt, Abdullah
dc.contributor.authorGul, Osman
dc.contributor.authorYazici, Fehmi
dc.date.accessioned2026-01-04T15:33:06Z
dc.date.issued2021-07-01
dc.description.abstractAbstract High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p
dc.description.urihttps://doi.org/10.1016/j.ijgfs.2021.100358
dc.description.urihttps://dx.doi.org/10.1016/j.ijgfs.2021.100358
dc.description.urihttps://hdl.handle.net/20.500.12491/11306
dc.identifier.doi10.1016/j.ijgfs.2021.100358
dc.identifier.issn1878-450X
dc.identifier.openairedoi_dedup___::d1e69918784643ba73cb4c54aceeb136
dc.identifier.orcid0000-0001-8560-0010
dc.identifier.orcid0000-0003-1452-3278
dc.identifier.orcid0000-0003-1620-4246
dc.identifier.scopus2-s2.0-85105590145
dc.identifier.startpage100358
dc.identifier.urihttps://hdl.handle.net/20.500.12597/38902
dc.identifier.volume24
dc.identifier.wos000663588000006
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsOPEN
dc.subjectIce Cream
dc.subjectProbiotics
dc.subjectSensory Properties
dc.subjectStorage
dc.subjectHazelnut Milk
dc.subjectRheology
dc.subject.sdg3. Good health
dc.titleImproved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
dc.typeArticle
dspace.entity.typePublication
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