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Original scientific paper
https://doi.org/10.15567/mljekarstvo.2019.0302

Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

M. Serdar Akin ; Harran University Agricultural Faculty, Department of Food Engineering, Sanliurfa, Turkey, 63100
Busra Goncu ; Harran University Agricultural Faculty, Department of Food Engineering, Sanliurfa, Turkey, 63100
Mutlu B. Akin ; Harran University Agricultural Faculty, Department of Food Engineering, Sanliurfa, Turkey, 63100

Fulltext: english, pdf (335 KB) pages 162-171 downloads: 309* cite
APA 6th Edition
Serdar Akin, M., Goncu, B. & B. Akin, M. (2019). Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme. Mljekarstvo, 69 (3), 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
MLA 8th Edition
Serdar Akin, M., et al. "Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme." Mljekarstvo, vol. 69, no. 3, 2019, pp. 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302. Accessed 2 Mar. 2021.
Chicago 17th Edition
Serdar Akin, M., Busra Goncu and Mutlu B. Akin. "Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme." Mljekarstvo 69, no. 3 (2019): 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
Harvard
Serdar Akin, M., Goncu, B., and B. Akin, M. (2019). 'Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme', Mljekarstvo, 69(3), pp. 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
Vancouver
Serdar Akin M, Goncu B, B. Akin M. Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme. Mljekarstvo [Internet]. 2019 [cited 2021 March 02];69(3):162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
IEEE
M. Serdar Akin, B. Goncu and M. B. Akin, "Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme", Mljekarstvo, vol.69, no. 3, pp. 162-171, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0302
Fulltext: croatian, pdf (335 KB) pages 162-171 downloads: 218* cite
APA 6th Edition
Serdar Akin, M., Goncu, B. & B. Akin, M. (2019). Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore. Mljekarstvo, 69 (3), 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
MLA 8th Edition
Serdar Akin, M., et al. "Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore." Mljekarstvo, vol. 69, no. 3, 2019, pp. 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302. Accessed 2 Mar. 2021.
Chicago 17th Edition
Serdar Akin, M., Busra Goncu and Mutlu B. Akin. "Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore." Mljekarstvo 69, no. 3 (2019): 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
Harvard
Serdar Akin, M., Goncu, B., and B. Akin, M. (2019). 'Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore', Mljekarstvo, 69(3), pp. 162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
Vancouver
Serdar Akin M, Goncu B, B. Akin M. Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore. Mljekarstvo [Internet]. 2019 [cited 2021 March 02];69(3):162-171. https://doi.org/10.15567/mljekarstvo.2019.0302
IEEE
M. Serdar Akin, B. Goncu and M. B. Akin, "Dizajn industrijskog protokola razvoja nove recepture sladoleda smanjenog udjela masti uz uporabu mikrobne transglutaminaze kao zamjene za stabilizatore", Mljekarstvo, vol.69, no. 3, pp. 162-171, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0302

Abstracts
In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p<0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

Keywords
fat-reduced ice cream; transglutaminase; stability; quality; microstructure

Hrčak ID: 221476

URI
https://hrcak.srce.hr/221476

[croatian]

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