İbrahim HAYOĞLU, Şerafettin ÇELİK, Hüseyin TURKOĞLU, Bülent BAŞYİĞİT, Naciye ÜNVER

Meyan Kökü İlavesinin Dondurmanin Bazı Özellikleri Üzerine Etkisi

M eyan kökü teknolojik özelliklerinden, sağlık üzerine etkilerinden ve tadından dolayı gıda endüstrisinde kullanılmaktadır. Çalışmada meyan kökü kullanılarak farklı tatta yeni bir dondurma üretimi yapılmıştır. Karışıma %0.5 A, %1.0 B, %1.5 C, %2.0 D oranlarında meyan kökü ilavesi yapılarak elde edilen sonuçlar kontrol meyan kökü içermeyen örnek ile karşılaştırılmıştır. Meyan kökü dondurmanın renk ve genel kabul edilirliği gibi özellikerini geliştirdiği gözlemlenmiştir. Dondurma içerisine %1.5’e kadar meyan kökü ilavesinin istenilen fiziksel, kimyasal ve duyusal özellikere sahip dondurma için uygun olduğu belirlenmiştir

Anahtar Kelimeler:

Renk, dondurma, meyan kökü, duyusal

Effects of Licorice on Some Selected Properties of Ice Cream

Licorice is used in food industry including production of candy and confectionary, for its healthy and taste characteristics, as well as technological properties. We attended to produce a new ice cream variety using licorice to increase consumption and provide an alternative taste in dairy industry. In addition to control without licorice extract , four levels of licorices 0.5% A, 1.0% B, 1.5% C, 2.0% D were added to the mixture. Licorice improved especially overrun, color and overall acceptability of ice cream. Considering physical, chemical and sensory properties, addition of licorice up to 1.5% was convenient for an attractive ice cream production.

Keywords:

color, ice cream, licorice, sensory,

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