The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

The aim of this research was to evaluate the effect of terebinth ( Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable ac...

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Veröffentlicht in:	Journal of food science and technology 2015-12, Vol.52 (12), p.8023-8031
Hauptverfasser:	Yüksel, Arzu Kavaz, Şat, Ihsan Güngör, Yüksel, Mehmet
Format:	Artikel
Sprache:	eng
Schlagworte:	acid value Acidity Acids aluminum Analysis butyric acid calcium Chemistry Chemistry and Materials Science Chemistry/Food Science Coffee color copper Dairy products Dietary minerals Engineering Food Food Science Ice cream iron magnesium malic acid melting Milk mineral content Nutrition Organic acids Organic chemistry Original Original Article orotic acid Physical properties Pistacia terebinthus propionic acid Proteins sensory properties sodium Studies titratable acidity total solids Viscosity zinc
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