Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus
Hamza Goktas
Abstract:SummaryRowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams and changed between 6.65‐5.37 and 96.19‐73.46, respectively (P≤0.05). Consistency values (49.54‐13.94 (Pa.s)) of the ice creams decreased with addition of rowanberry pulp and probiotic while hardness values (… Show more
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.