The effect of using aliç fruit with pekmez in ice-cream production on quality of ice-cream

In this research, formulations with 2 different concentrations of hawthorn molasses (%10 and %15) are added in 2 different ice-cream formulations that are used for production. Physical, chemical, sensory and microbiological properties of those ice-creams were analyzed during the storage period.Results of the research show that addition of hawthorn molasses gives rise to higher overrun in the ice-cream, moreover did not added hawthorn molasses addition causes higher melting point. There were no significant differences in ice-creams containing %10 and %15 hawthorn molasses during the 1, 15 and 20 day storage with respect to reference sample according to the sensory analysis. Concentration of added hawthorn molasses doesn?t affect texture and consistency of the ice cream samples significantly, however, storage period influenced them.10% hawthorn molasses added ice cream top scored with respect to reference sample according to taste and flavor of the ice cream samples, in other words panelists chose that sample as first. On the contrary the least preferred ice cream was %15 hawthorn molasses (A2) added one. Although molasses concentrations caused sensory and physical changes during storage, it didn?t affect microbiological and chemical properties of ice creams. The research shows that addition of molasses has positive contribution to overrun of the ice cream.Total aerobic mesophilic bacteria (TAMB) and coliform bacteria are below the limit levels set by TS 4265 Ice-cream Standards, furthermore number of yeast and mold growth is in the estimated range