Comparison of some properties of ala plum and üryani plum supplemented ice creams

In this study, the usage possibilities of ala plum, peeled ala plum and uryani plum obtained by hand peeling and drying of ala plum were investigated in order to produce a functional ice cream. For this purpose, 3 different ratios (15%, 18% and 21%) of each of Ala plum, peeled ala plum and uryani plums were added to the ice cream, and a total of 10 types of ice cream were produced with 2 replications. The effects of fruit addition at different concentrations were determined on the physicochemical properties, bioactive properties, volatile components and sensory properties of the ice creams. According to the results, with the increasing plum concentration, the dry matter amounts of the ice creams with the addition of uryani plum increased, and the dry matter amounts of the ice creams with the addition of ala plum and peeled ala plum decreased. While the fat and protein amounts and pH values of the ice creams decreased with the addition of plum, the titratable acidity and ash amounts increased in parallel with the increase in the plum addition. The overrun, first dripping time and full melting times decreased as the plum addition increased, and the melting occurred in the ice cream samples obtained with the addition of uryani plum, but since there was no dripping, the first dripping time, full melting time and melting rates could not be determined. According to the results of the color analysis of the ice creams, the highest L, a and b values were determined in the control ice cream, ice cream with 21% ala plum and ice cream with 21% peeled ala plum, respectively. When the bioactive properties were examined, the highest values were determined in ice cream with 21% uryani plum. Al, Mn, Fe, Cu, Zn, Na, Mg, Ca, P and K minerals were detected in ice creams. Na, Ca and P were determined the highest in the control ice cream, the lowest in the ice cream with 15% peeled ala plum. Al, Mn, Fe, Zn, Mg and K were determined highest in ice cream with 21% uryani plum, and lowest in control ice cream samples. Cu was not detected in any of the ice cream samples. A total of 23 volatile components were determined in ice cream samples, of which hexanal, 1-pentanol and limonene were detected in all ice creams. As a result of sensory analysis control, ice cream with 15% and 18% uryani plum received the highest overall acceptability score and became the most liked ice cream varieties by the panelists