Investigation of some physiochemical and sensory properties of sorbet samples produced with the addition of Elektric flower (Acmella oleracea L.)

Various consumption forms and uses of edible flowers are gaining importance in the field of gastronomy. Especially their effects on health, morphological characteristics, seasonal availability, nutritional components, maintaining their sustainability with currents and/or having different functional characteristics can be effective on the eating behavior of the consumer in the perception of taste. In this study, in order to benefit from the characteristics of edible flowers and the flavor effect score of the plants, basil and electric flower, which the effects of freshness and freshness and electrical conductivity have been scanned in the literature, were used in sorbet production. In the study, five different sorbet samples with the addition of purely electric flower or basil and their mixtures in different proportions and a control sample group without additives were used. The pH, dry matter, dissolution rate and sensory properties of the produced sorbets were investigated. Sensory analysis (color, taste, appearance, general taste) parameters are important in terms of product stability, quality and consumer acceptability. According to the results of the analyzes, it was observed that the proportions and species of the plants significantly affected the dissolution rate and sensory properties of the sorbets. In particular, the sorbet sample with % E/F (0/100) basil added the highest score in the consumers' overall acceptability score. On the other hand, sorbet with the addition of 15 g of electric flower and 5 g of basil (% E/F (75/25) had the lowest melting rate and also presented a balanced profile in terms of pH and dry matter ratios. As a result of the study, it was determined that the addition of electric flower and basil in different proportions significantly affected the physicochemical and sensory properties of sorbent. These results highlight the importance of using edible flowers, especially electric flower and basil, in food products to contribute to sustainable gastronomy and increase the quality and acceptability of food products.