فهرست مطالب نیلوفر تقوی

Fermented ice cream is one of the new dairy desserts.The aim of this study was the use of kefir and green coffee ice cream in the formulation of functional and physicochemical, sensoryand rheological properties of the product.Produced samples in terms of acidity, pH, peroxide number, overrun percentage, viscosity, colorimetric (brightness index, redness and jaundice), and sensory properties were evaluated.For this purpose, firstly, kefir grains were cultivated in a medium of brown sugar with brix degrees 12, which was changed daily.After this time, kefir grains (25.5 g) were washed with sterile sterile water and inoculated with 225 ml of fermentation medium with brix 12.Then, temperatures of 20 °C and 37 °C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0.5, 1, 1.5 and 2 percent green coffee fiber were added to ice cream treatments.Then, temperatures of 20 °C and 37 °C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0.5, 1, 1.5 and 2 percent green coffee fiber was added to ice cream treatments. Ice cream treatments after formulation were tested at intervals of day zero, seventh, fourteenth and twenty weeks of storage, and evaluated in three replications.The results of the evaluations showed that the use of green coffee fiber as well as increasing the storage time by 48 hours and 37°C in ice cream formulation increased the acidity and viscosity.Also, pH, colorimetry index (L*, a*, b*) and percentage of overrun were significantly (P≤0.05)decreased. Finally, fermented ice cream containing 0.5% green coffee fiber and fermented kefir grains at 20 °C and 24 hours were selected as functionalice cream and optimum in terms of sensory properties.