Abstract
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.
Highlights
IntroductionAfter the first and general definition, ice creams have been defined as food systems called polyphasic
Ice cream is a frozen product consumed all over the world in dairy products [1]
Ice creams produced with hazelnut oil or olive oil containing
Summary
After the first and general definition, ice creams have been defined as food systems called polyphasic These daily products include ice crystals, air bubbles, protein-hydrocolloid structures, a cryoconcentrated aqueous phase, emulsified fat, proteins and salts. Fat and fat structure development tissue has a critical prescription for many features These properties include stability, optimal structure, physical properties as an example [3]. Fat network governs many desirable quality properties It produces a smooth characteristic, increases the richness of flavor in ice cream, a good carrier and synergist for added flavor compounds, helps to stabilize the foam, largely responsible for the creamy texture, contributes good melting properties, helps to provide ice cream structure, aids in lubricating the freezer barrel while the ice cream is being frozen [4]
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