Effect of using honey and glucose syrup on the qualities of Kahramanmaraş type ice cream

ABSTRACTM.Sc. THESISEFFECT OF USING HONEY AND GLUCOSE SYRUP ON THEQUALITIES OF KAHRAMANMARAS TYPE ICE CREAMFatih ANTEPÜZÜMÜDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVA: Assoc. Prof. Dr. Nuray ŞAHANSupervisorYear:2005, Pages: 50: Assoc. Prof. Dr. Nuray ŞAHANJuryProf. Dr. Mehmet GÜVENAssist. Prof. M. Serdar AKINIn this study the effects of using honey and glucose syrup by four differentrates, on the chemical, physical and sensory properties of Kahramanmaras type icecream was investigated. Ice cream mix, prepared by goat milk adding skim milkpowder, sugar, cream and different rates of honey (20 %, 30 %, 40 %, 50 %) andglucose syrup (20 %, 30 %, 40 %, 50 %). The influence of using honey and glucosesyrup by different rates is important in titrable acidity, pH, overrun, penetrationvalue, viscosity, colour-apperance, structure-consistency and taste-smell of ice cream(p<0.05). Using different rates of honey influenced first dropping time, completemelting time and % melting rate significantly (p<0.05), using different rates ofglucose syrup influence is not significant (p>0.05). Thinking of the physical andsensory properties of ice cream using of glucose syrup is better defined than honey.The results of the sensory analysis show that ice creams with 50 % and 40 % glucosesyrup are the most preferred than control sample.Key Words: Ice cream, goat milk, honey, glucose syrupII