Production of Ice Cream with Carob Bean Pekmez (Molasses)

Badem, Abdullah; Alpkent, Z.

doi:10.22161/ijeab/3.1.5

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…Hasil pengujian bahan kering es krim yaitu sebesar 38,00%, hasil penelitian pengujian tersebut lebih tinggi dari penelitian Badem & Alpkent (2018) yaitu hasil bahan kering es krim 27,23%. Bahan kering tinggi memungkinkan proporsi pembentukan kristal air yang lebih sedikit sehingga pencairan lambat, mengurangi kekerasan produk, dan menjadikan es krim dengan tekstur yang lembut sedangkan bahan kering rendah menjadikan pembentukan kristal air yang lebih banyak sehingga pencairan sangat cepat, meningkatkan kekerasan produk, dan menjadikan es krim dengan tekstur tidak lembut (Hatipoğlu & Türkoğlu, 2020).…”

Section: Es Krimunclassified

Evaluasi Kualitas Nilai Nutrisi Produk Susu Sapi di Koperasi Merapi Singgalang, Kota Padang Panjang Sumatera Barat

Anggrayni¹,

Siska²,

Infitria³

2020

Seminar Nasional Ilmu Peternakan Terapan

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Penelitian ini bertujuan untuk mengevaluasi kualitas nilai nutrisi olahan susu sapi yang antara lain susu pasteurisasi, es krim, dan keju. Penelitian ini dilaksanakan di Koperasi Merapi Singgalang, Kota Padang Panjang, Sumatera Barat dan Laboratorium Nutrisi Universitas Andalas, Padang. Peubah yang diamati yaitu kadar protein kasar, kadar lemak kasar, bahan kering, dan bahan kering tanpa lemak. Penelitian ini menggunakan metode survey kemudian data dianalisis secara deskripstif dengan menggunakan rumus nilai rata-rata dan simpangan baku. Hasil penelitian menunjukkan bahwa kualitas produk susu pasteurisasi mengandung PK 3,23 %; LK 3,60 %; BK 12,56 %; dan BKTL 8,91%. Kualitas Es krim mengandung PK 3,00 %; LK 13,00 %; BK 38,00 %; dan BKTL 10,00% dan kualitas keju mengandung PK 24 %; LK 32,8 %; BK 65,00 %; dan BKTL 11,20 %. Dari hasil penelitian dapat disimpulkan bahwa kualitas nilai nutrisi produk susu sapi di Koperasi Merapi Singgalang Padang Panjang yang sesuai dengan SNI adalah susu pasteurisasi dan es krim.

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Section: Es Krimunclassified

Evaluasi Kualitas Nilai Nutrisi Produk Susu Sapi di Koperasi Merapi Singgalang, Kota Padang Panjang Sumatera Barat

Anggrayni¹,

Siska²,

Infitria³

2020

Seminar Nasional Ilmu Peternakan Terapan

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“…Carob products fulfill the criteria's of allergic consumers by providing gluten-free, caffeine-free and brominefree food products with natural chocolate like sweetness (Rodríguez-Solana et al, 2021). Several researchers have been carried out the product development including gluten free pastry products (Ceylan and Muştu, 2017), low-fat ice-cream (Badem and Alpkent, 2018), kefir (Sarıca et al, 2021), confectionery (Ibrahim et al, 2020), halva (Tounsi et al, 2022), and snack bar (Donmez et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

Öner,

Durusoy,

Öner

2024

Harran Tarım Ve Gıda Bilimleri Dergisi

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Carob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p<0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p<0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.

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“…Pekmez üretiminde üzüm, elma, harnup, erik, kayısı ve incir gibi yüksek şeker içeren birçok meyve çeşidi kullanılırken, en yaygın üretim üzümden yapılmaktadır. Pekmez, Türk Mutfağında çok yaygın bir şekilde tatlandırıcı olarak Selçuklu Döneminden beri kullanılmakta, tatlı ve helvaların yapımında sıklıkla kullanılmaktadır (Badem, 2018). Pekmezin sahip olduğu besin ögeleri sayesinde sağlık açısından önem arz etmektedir.…”

Section: Introductionunclassified

Hempseed Helva, a Traditional Turkish Dessert That Fails to Be Forgotten, and Its Evaluation in Terms of Sustainable Tourism

BADEM

2023

TurkishStudies

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Production of Ice Cream with Carob Bean Pekmez (Molasses)

Abstract: Abstract- cream, pH 6,31, dry matter 27,23%, fat 3,50%, protein 3,86%, overrun 18,99% and viscosity (10 rpm-20 rpm-50 rpm) 11.840, 6.560, 3.344 cP, was found. As a result, a new product has been made which can be used in ice cream production of carob molasses.

Cited by 4 publications

References 2 publications

Evaluasi Kualitas Nilai Nutrisi Produk Susu Sapi di Koperasi Merapi Singgalang, Kota Padang Panjang Sumatera Barat

Evaluasi Kualitas Nilai Nutrisi Produk Susu Sapi di Koperasi Merapi Singgalang, Kota Padang Panjang Sumatera Barat

Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

Hempseed Helva, a Traditional Turkish Dessert That Fails to Be Forgotten, and Its Evaluation in Terms of Sustainable Tourism

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