The effect of adding of different ratio of semizotu (Portulaca oleraceae) on the physical, chemical and sensory properties of ice cream

In this study, the effect of adding different amounts of purslane (Portulaca oleraceae L.) on the physical, chemical, antioxidant and sensory properties of ice cream was investigated. For this purpose, four kind of ice cream were produced including control sample (not contain purslane) and with the addition of three different ratios (5, 10 and 15 %) of purslane. In the ice cream samples, while the addition of up to 10 % of the purslane was not statistically significant on the dry matter and pH values, the addition of 15 % decreased both parameters too. The amount of ash in the ice cream containing purslane was less than the control sample but it was not statistically significant. The addition of purslane caused a decrease in the amount of protein and the difference between the ratios was not statistically significant (p<0.01). In terms of fat, all samples were found to be significant at the level of p <0.01 and it was determined a decreasing in the content of fat depending on the ratio of purslane. The highest overrun was found in the control sample (38.64 %) and the lowest one was in sample containing 15 % purslane (30.98 %). While the earliest first dropping time was determined in the control ice cream, the dropping time was prolonged in the ice creams containing purslane depending on the ratio of purslane. The lowest melting rate was determined in the sample containing 10 % purslane, while the highest melting rate was in the control sample. At viscosity values determined at 50 rpm, it was seen that the adding of purslane at the rate of 5% increased the viscosity to the control sample but the other ratios caused decreasing. Altough high levels of vitamin C (131.79 mg/kg) were observed in purslane, it was not detected in the ice cream samples containing purslane. Purslane caused an increasing in phenolic substance and DPPH values compared to the control sample and these values were found to be statistically significant at (p <0.01). The highest phenolic content (734.83 mg GA/kg) was determined in the sample containing 5 % purslane and the lowest (346.61 mg GA/kg) was in control sample. In terms of total antioxidant capacity, the addition of purslane caused a slight increase but this increasing was not statistically significant (p> 0.05). L values of samples prodcued with purslane belonged to the colour decreased compared to the control sample. General acceptability scores was given to the sample containing 5 % purslane after control sample. Considering the phenolic substance content of purslane, it can be used in ice cream production by making some changes on the recipe of ice cream.