Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

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dc.authoridYilmaz, Mustafa Tahsin/0000-0002-5385-8858
dc.authoridSagdic, Osman/0000-0002-2063-1462
dc.authoridTATLISU, Nevruz Berna/0000-0001-7460-1560
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.contributor.authorDertli, Enes
dc.contributor.authorToker, Omer S.
dc.contributor.authorDurak, M. Zeki
dc.contributor.authorYilmaz, Mustafa T.
dc.contributor.authorTatlisu, Nevruz Berna
dc.contributor.authorSagdic, Osman
dc.contributor.authorCankurt, Hasan
dc.date.accessioned2024-09-11T19:50:48Z
dc.date.available2024-09-11T19:50:48Z
dc.date.issued2016
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractThis study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32,37 and 42 degrees C and time; 2,3 and 4 h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (eta(50)) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 degrees C for 4 h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and 1750 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS+ strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional alpha-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. (C) 2015 Published by Elsevier Ltd.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG) [112O169]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TOVAG, project no: 112O169).en_US
dc.identifier.doi10.1016/j.carbpol.2015.08.047
dc.identifier.endpage440en_US
dc.identifier.issn0144-8617
dc.identifier.issn1879-1344
dc.identifier.pmid26572373en_US
dc.identifier.scopus2-s2.0-84943328654en_US
dc.identifier.startpage427en_US
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2015.08.047
dc.identifier.urihttps://hdl.handle.net/11363/7677
dc.identifier.volume136en_US
dc.identifier.wosWOS:000365972000052en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectExopolysaccharides (EPS)en_US
dc.subjectIce-creamen_US
dc.subjectFermentation conditionsen_US
dc.subjectOptimizationen_US
dc.subjectRheologyen_US
dc.titleDevelopment of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterizationen_US
dc.typeArticleen_US

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