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J Sci Food Agric. 2016 Mar 30;96(5):1451-8. doi: 10.1002/jsfa.7241. Epub 2015 Jun 3.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Author information

1
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey.
2
Department of Food Engineering, Faculty of Agriculture, Bingöl University, Bingöl, Turkey.
3
Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey.

Abstract

BACKGROUND:

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.

RESULTS:

The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties.

CONCLUSION:

KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.

KEYWORDS:

Fortunella margarita; antioxidant activity; color; ice cream; kumquat; mineral

PMID:
25920464
DOI:
10.1002/jsfa.7241
[Indexed for MEDLINE]

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