Research of probiotic lce creams' quality features, produed by using vegetable oil and pulps

Aim of the study was to provide functional properties to the ice cream mix, used in ice cream production which is the material of our study,vegetable seed oils (sesame oil, pomegranate seed oil and grape seed oil), pulps (sesame pulp, pomegranate seed pulp and grape seed pulp) and fermented with mix probiotic starter culture as Lactobacillus spp. and Bifidobacterium spp. The seven different ice cream productions (one of which is control production) were made by using three different vegetable seed oil and pulp together and only using seed pulp. Chemical, microbiological and sensory analyzes were made during the 90 days storage of the produced products (on the 1st, 15th, 30th, 60th and 90th day) and the results were evaluated statistically. The difference between the amount of phenolic compounds and flavonoid of the vegetable pulps was significant (p> 0.05). Among the products, while the difference in dry matter content was significant (p> 0.05); the difference in protein, fat and ash content was not significant (p <0.05) in the vegetable pulp ice creams produced. The pH values and lactic acid amounts of the vegetable pulp and oil probiotic ice creams progressed in harmony with each other during storage. When the phenolic components were evaluated, it was found that grape seed pulp and pulp-oil ice cream had the highest value and sesame pulp ice cream had the lowest value. During storage, the change between the products was statistically significant (p> 0.05). In terms of antioxidant capacity, again it was found that grape seed pulp and pulp-oil ice creams have higher values than pomegranate seed pulp-oil and sesame pulp-oil ice creams. It was determined that the probiotic microorganisms , present in all ice creams produced, maintain their probiotic effect level over 90 days of storage. In terms of sensory, ice cream with grape seed pulp, pulp-oil and pomegranate seed pulp were more appreciated by the panelists.