The Effect of Blackthorn Prunus Spinosa L Addition on Certain Quality Characteristcs Of Ice Cream

OpenAlex İngilizce

Abstract The aim of this study was to determine the certain physicochemical properties, color values, total phenolic content (TPC) and flavonoid content (TFC), glass transition (Tg′), melting (Tm′), freezing point (Tf) and melting point (Tm) temperatures, and sensory characteristics of ice cream produced with minced blackthorn (BT) (Prunus spinosaL.) at different concentrations. The increment ofBTconcentration caused an increase in the titratable acidity, viscosity, overrun, first dripping and complete melting times anda* color value, while decreasing the total solid, ash, fat, protein contents,pH,L* andb* color values.TPCandTFCvalues of samples showed a variation from 42.22 to 84.85 and from 27.40 to 39.03 μgQE/mg extract, respectively, whereasTg′,Tm′,TfandTmvalues showed a significant decrease with the increment ofBTconcentration. On the sensory evaluation, only color scores of the samples showed differences from each other atP < 0.05 level. Practical Applications Ice cream is an important dairy product produced with milk, cream, water, fruits, flavoring agents and other ingredients. The acceptability of the ice cream by consumers is affected by some factors, including quality characteristics, ingredients, sensory properties and storage conditions. In recent years, the use of natural and organic additives such as fruits for ice cream production showed an increase. ThePrunus spinosa L. (blackthorn [BT]) is a natural fruit and locally grows in some parts of the world.BTcontains high amount of antioxidant and polyphenolic compounds, vitamins and minerals. The use ofBTat different concentrations for ice cream production caused an acceptable effect on some physicochemical, thermal and sensory properties of ice cream. On the contrary, the concentration increase ofBTallowed important effects on most of the observed quality parameters of ice cream samples.