The effect of using different dietary fibers on the quality of buffalo milk ice creams

In this study, the chemical, physical, color, sensory and rheological properties of buffalo milk ice cream produced using different dietary fibers (inulin, lemon, apple and pea) were investigated. After adding 2% skimmed milk powder (control), 2% inulin, 2% lemon, 2% apple and 2% pea dietary fibers separately to raw buffalo milk, buffalo milk ice creams were produced by adding sugar and salep. The use of different dietary fibers statistically affected titration acidity, pH, hardness values, first dripping times, complete melting times, L*, a* and b* color values, mineral substance amounts and sensory (color, structure, taste, odor and total acceptability) (p>0.05) It was determined that the samples showed non-Newtonian flow behavior. Considering the chemical, physical, and sensory properties of ice creams, inulin added ice creams got values close to control ice creams. While the addition of lemon fiber improved the melting and structure properties of ice creams, it adversely affected the flavor properties. Apple fiber caused the white color of ice cream to deteriorate. According to the sensory evaluation results, the panelists stated that 2% inulin added ice cream was close to the control samples, followed by the 2% pea fiber added sample.