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TemizH.,YesilsuA.F.(2010):Effect of pekmez addition on the physical, chemical, and sensory pro- perties of ice cream.CzechJ.FoodSci.,28:538-546. Theeffecsofpekmezconcentrates (0,2.5,5.0,7.5and10.0%)onthephysical, chemical, andsensorypropertiesofice creamsampleswereexamined.Theadditionofpekmeztoicecreamformulapositivelyaffectedtotalsolid(TS),total sugar,  invertsugar,  Saccharose, titratableacidity,  ash,  andmelting, whileprotein,  pH, overrun,  andviscositywere negativelyinfluenced. Huntera*andb*valueswerepositivelyinfluencedwhileHunterl *valueswerenegativelyaf- fectedbythetreatment. Totalacceptabilityscoresofthesamplesshowedvariableresultswiththeadditionofpekmez whilethehighestscoreswereobtainedwith 7.5%additionofbothmulberryandgrapepekmez.

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream