The effect of using apricot and blueberries in yogurt ice cream on quality attributes

In the study, apricots and blueberries were used in yogurt ice cream produced using 0.7% lactic acid yogurt in order to compensate for the main flavor and structure-mass deficiencies that may occur compared to classic ice cream. A control group and trial groups were created in the production of experimental yogurt ice cream. The control group of ice cream produced using only yoghurt and the groups with 10% and 15% apricot and blueberry added to the yoghurt ice cream were accepted as the experimental group and a total of 5 groups were created. Physical and chemical analyses of ice cream mixtures and physical, chemical and sensory analyses of ice cream samples were performed. It was determined that the pH values of the experimental ice cream mixes varied between 5.00-5.06, the viscosity values varied between 15.46-18.03 cP, and the differences between the groups were not statistically significant (p>0,05). It was determined that the acidity values varied between 0.64-0.77, and the apricot 2 group was significantly higher than the other groups according to the variance analysis results (p<0.05). It was determined that the density values varied between 107.02-110.38, and the density values in the control and apricot 1 groups were significantly higher than the blueberry 1 (p<0.05). It was determined that the dry matter values of the experimental ice cream samples varied between 32.50-34.53%, pH values between 4.98-5.07, acidity values between 0.64-0.75, over-run values between 62.54-76.41%, first dripping times between 33.33-38.33 minutes, complete melting times between 48.66-52.00 minutes and the differences between the groups in all parameters were not statistically significant (p>0.05). According to the sensory evaluation results of the experimental ice cream samples, it was determined that the flavor scores varied between 7.50-8.72, the use of apricot and blueberry increased ix the flavor scores, and the flavor scores of the apricot 1 group were significantly (p<0.05) higher than the control group. It was determined that the structure-consistency scores of the ice cream samples varied between 9.11-9.27, the appearance scores varied between 9.38-9.61, and the color scores varied between 9.11-9.77, and the differences between the groups in all parameters were not statistically significant (p>0,05). As a result, it was determined that adding apricots and blueberries to yogurt ice cream did not have a significant effect on the dry matter, pH, acidity, over-run, first drip and complete melting values of the ice cream, the use of apricots and blueberries increased the flavor scores and did not negatively affect other sensory parameters. It was concluded that using apricots and blueberries in yogurt ice cream, which is a combination of nutritional, sensory and functional properties of ice cream and yogurt, would be important in terms of increasing consumer preferences in order to increase its consumption by enriching it with various fruits. Key Words: Yogurt, ice cream, apricots, blueberries, quality.