Determination of some physical, chemical and sensorial properties of honeybee pollen enriched ice cream

In this study, ice cream production was carried out with the addition of bee pollen and the physical, chemical and sensory properties of the product were examined. It is aimed to improve and develop the technological and nutritional properties of ice cream, which has an important place in dairy products, and to contribute to increasing the product variety in the sector. Ice cream mixes were prepared to contain bee pollen at five different rates (0.5%, 1%, 1.5%, 2%, 2.5%), and a total of 6 groups of ice cream were produced together with the control group. It was determined that the total phenolic substance and antioxidant substance contents increased with the addition of bee pollen. The calculated antioxidant capacity EC50 values of the ice cream groups were determined between 389.959-130.218 mg/mL and TEACDPPH (µM Trolox equivalent (TE)/g) values between 3.346-14.968 µMTE/g. The total phenolic content of the samples was determined in the range of 0.181-0.438 mg GAE/g. The pH values of the ice creams were determined in the range of 5.9-5.2, the overrun values were between 80.55% and 30.87%. Dry matter was determined as 36.8%-39.5%, ash content 0.50%-0.47%, first dripping time between 2820 sec and 2480 sec, and complete melting time between 6380 sec and 5520 sec. The firmness and work of penetration values were determined by the texture analysis of the ice cream samples. The firmness value varies between 23.24-6.16. Work of penetration values vary in the range of 223.15-57.28. According to the obtained results of the texture analysis, it was determined that the addition of bee pollen adversely affected the textural properties of ice cream during storage. The sensorial scores of the color and appearance of the ice cream samples were determined in the range of 5-4.5. Taste and odor scores were determined in the range of 4.88-3, texture and consistency between 4.88-3.38, overall acceptability in the range of 4.87-3.12. With the addition of bee pollen, ice cream has been given functional properties, while providing sensorial acceptable properties and making it easier to consume. Despite the phenolic substance and antioxidant substance values increased with the addition of bee pollen to ice cream, when evaluated by other analyses P1, P2 and P3 group ice creams were suitable for production, but when the sensorial evaluation scores were examined, it was seen that the P3 group differed from P1 and P2 in the evaluation of taste and odor. For this reason, P1 and P2 were determined as the most suitable ice cream groups for the production of bee pollen added ice cream.