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TemizH.,YesilsuA.F.�(2010):�Effect of pekmez addition on the physical, chemical, and sensory pro- perties of ice cream.�CzechJ.�FoodSci.,�28:�538-546. Theeffecsofpekmezconcentrates �(0,�2.5,�5.0,�7.5�and�10.0%)�onthephysical, �chemical, �andsensorypropertiesofice� creamsampleswereexamined.�Theadditionofpekmeztoicecreamformulapositivelyaffectedtotalsolid�(TS),�total� sugar, � invertsugar, � Saccharose,� titratableacidity, � ash, � andmelting,�… Click to show full abstract
TemizH.,YesilsuA.F.�(2010):�Effect of pekmez addition on the physical, chemical, and sensory pro- perties of ice cream.�CzechJ.�FoodSci.,�28:�538-546. Theeffecsofpekmezconcentrates �(0,�2.5,�5.0,�7.5�and�10.0%)�onthephysical, �chemical, �andsensorypropertiesofice� creamsampleswereexamined.�Theadditionofpekmeztoicecreamformulapositivelyaffectedtotalsolid�(TS),�total� sugar, � invertsugar, � Saccharose,� titratableacidity, � ash, � andmelting,� whileprotein, � pH,� overrun, � andviscositywere� negativelyinfluenced. �Huntera*�andb*�valueswerepositivelyinfluencedwhileHunterl *�valueswerenegativelyaf- fectedbythetreatment. �Totalacceptabilityscoresofthesamplesshowedvariableresultswiththeadditionofpekmez� whilethehighestscoreswereobtainedwith �7.5%�additionofbothmulberryandgrapepekmez.�
Journal Title: Czech Journal of Food Sciences
Year Published: 2018
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