Thermal and Structural Characterization of Traditional Trabzon Ice Cream Produced Over Prolonged Boiling

Turkish

This study focuses on the thermal and rheological characterization of a traditional Turkish ice cream produced via prolonged boiling; a technique rooted in the regional practices of Trabzon. In addition, its compositional and sensory properties were evaluated. The formulation, prepared without added commercial stabilizers, utilized salep, a natural thickening agent traditionally used in Turkish ice cream, and underwent extensive water evaporation, resulting in a high total solids content (36.83%) and elevated viscosity (7.50 Pa.s). Estimated protein and fat contents were 6.0% and 6.8%, respectively, contributing to the richness and elasticity of the final product. Thermal analysis using differential scanning calorimetry (DSC) revealed a crystallization peak at –14.8 °C with a narrow peak width (4.9 °C), and a notably low glass transition temperature (–47.0 °C), suggesting a dense matrix with reduced molecular mobility only at ultra-low storage temperatures. Melting transitions occurred at elevated temperatures (melting peak: 13.1 °C), further supporting the product’s exceptional thermal stability. Sensory evaluation showed high ratings for texture, color, and overall acceptability, while sweetness and melting time in the mouth were rated moderately. Importantly, attributes associated with defects—such as icy structure, burnt taste, or off-flavor—received very low scores, indicating a well-controlled production process. These findings highlight the impact of traditional cooking methods on ice cream structure, stability, and consumer perception, particularly in terms of viscosity, crystallization behavior, and sensory appeal. Furthermore, the study demonstrates that such traditional techniques can produce frozen desserts with high structural integrity and desirable sensory attributes, even in the absence of commercial stabilizers or emulsifiers. This research provides a scientific basis for integrating artisanal processes into modern frozen dessert development and supports the potential for traditional Turkish products, such as Trabzon ice cream, to be introduced into broader culinary and commercial applications.