Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

BACKGROUND: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. RESULTS: The increment o...

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1451-1458
Hauptverfasser:	Cakmakci, Songul, Topdas, Elif Feyza, Cakir, Yusuf, Kalin, Pinar
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity antioxidant activity Antioxidants - analysis ascorbic acid Ascorbic Acid - analysis Chemical Phenomena Citrus fruits Color flavor Flavours Food Handling - methods Food quality Food science Food Technology - methods Foods Fortunella margarita freeze drying Fruit - chemistry Hydrogen-Ion Concentration Ice cream Ice Cream - analysis kumquat kumquats magnesium Magnesium - analysis mineral Nutritive Value Pastes phenolic compounds Phenols potassium Potassium - analysis Rutaceae Sensation Viscosity Vitamin C
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