Production of anthocyanin-enriched plant-based ice cream using peanut mi̇lk

The aim of this study was to investigate the physicochemical, bioactive and textural properties of ice cream produced from peanut milk enriched with anthocyanins (blueberry and raspberry). In the production of anthocyanin enriched ice creams, powdered blueberry and raspberry were added to the ice cream mixes at specific ratios (1, 2 and 3 %) after the aging stage. The produced ice creams were analyzed on the 0th, 30th, and 60th days of storage. Overrun significantly decreased as the amount of blueberry or raspberry increased. On day 0, ice creams prepared with blueberry exhibited higher viscosity and longer total melting times compared to those made with raspberry. The L* values decreased with increasing amounts of blueberry or raspberry on both day 0 and day 30, while the a* values increased. Regarding anthocyanin content, the ice creams containing blueberry had higher levels of anthocyanins. The results of the study indicate that plant-based ice creams produced with the addition of blueberry and raspberry can be considered as potential alternatives to traditional ice creams.