title: 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.
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.
authors.affiliation: Department of Food Engineering, Engineering Faculty, Adıyaman University, 02040 Adıyaman, Turkey.
authors.forename: Arzu Kavaz
authors.initials: AK
authors.lastname: Yüksel
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey.
authors.forename: Ihsan Güngör
authors.initials: IG
authors.lastname: Şat
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey.
authors.forename: Mehmet
authors.initials: M
authors.lastname: Yüksel
keywords: Ice cream; Mineral; Organic acid; Quality characteristics; Terebinth coffee