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The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

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Abstract

The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a * and b * colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L *, propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

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Authors and Affiliations

  1. Department of Food Engineering, Engineering Faculty, Adıyaman University, 02040, Adıyaman, Turkey

    Arzu Kavaz Yüksel

  2. Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

    Ihsan Güngör Şat & Mehmet Yüksel

Authors
  1. Arzu Kavaz Yüksel
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  2. Ihsan Güngör Şat
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  3. Mehmet Yüksel
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Correspondence to Arzu Kavaz Yüksel.

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Highlights

• The influence of terebinth coffee addition on ice cream quality.

• The physico-chemical characteristics, colour values of ice creams

• The changing on the organic acid profiles of ice creams with the addition of terebinth coffee

• Mineral composition of terebinth coffee added ice creams.

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Yüksel, A.K., Şat, I.G. & Yüksel, M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. J Food Sci Technol 52, 8023–8031 (2015). https://doi.org/10.1007/s13197-015-1904-2

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  • DOI: https://doi.org/10.1007/s13197-015-1904-2

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