In the present study, persimmon puree was incorporated into the ice cream mix at different
concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein …

Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly
longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free …

The purpose of this study was to enhance the color and sensory quality and β‐carotene
content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using …

Prebiyotik lif içeren Stevia ilavesinin probiyotik dondurmaların bazı kalite özellikleri üzerine
etkisinin araştırıldığı bu çalışmada, şeker yerine değişik oranlarda Stevia kullanılmıştır. Bu …

В статье рассмотрены вопросы влияния массовой доли плодоовощных пюре на
качество мороженого. Установлено, что внесение 5; 10; 15; 20% пюре из яблок или …

TÜBİTAK–1001-Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
kapsamında 01.11. 2012–01.11. 2014 tarihleri arasında 112O169 proje nolu …

The investigation was carried out with the objective to study the acceptability of different
forms of ginger in ice cream, to examine the quality characteristics and to assess the shelf …

In recent years, reducing the fat content and production of dietetic ice cream has been taken
in consideration. However, reducing the amount of fat in ice cream products, can negatively …

ﻲﮔﮋﻳو لﺎﺣ ﻦﻴﻋ رد. ﺖﺳا هﺪﺷ تﻻﻮـﺼﺤﻣ ﻞـﻴﺒﻗ ﻦـﻳا ﻲـﻔﻴﻛ يﺎﻫ ﺖـﻬﺟ ﻦﻳا زا دزﺎﺳ ﻲﻤﻧ هدروآﺮﺑ ار نﺎﮔﺪﻨﻨﻛ فﺮﺼﻣ رﺎﻈﺘﻧا
ًﻻﻮﻤﻌﻣ ﺮـﻈﻧ زا بﺮـﭼ ﻢـﻛ يﺎـﻫ ﻲﻨﺘـﺴﺑ، ﻲﻨﺘﺴﺑ ﻲﺘﻨﺳ عاﻮﻧا ﺎﺑ ﻪﺴﻳﺎﻘﻣ رد ﻪﻛ ﺪـﻴﻟﻮﺗ ﻞـﻴﻟد ﻦـﻳا ﻪـﺑ. ﺪـﻧراﺪﻧ ﻲﻧاﺪـﻨﭼ ﺖﻴﻟﻮﺒﻘﻣ ﻲﺘﻓﺎﺑ …‎

Bu çalışmada, farklı oranlarda glukoz oksidaz ve askorbik asit ilavesinin simbiyotik
dondurmaların fizikokimyasal, duyusal, ve mikrobiyolojik özellikleri üzerine etkileri …