A study on the changes in ice cream by using low sugar ratio, maple and agave syrups and by application of high hydrostatic pressure

In this study, it was aimed to reduce sugar content in ice cream production, to use natural sugar sources such as maple and agave syrup, and to determine the changes in ice cream caused by the application of high hydrostatic pressure (HP). The study was carried out in three stages. In the first stage; the lowest acceptable sugar, maple and agave syrup ratios were determined among the ice cream samples produced from the mixes prepared by using sucrose, agave and maple syrups at different rates (6, 8, 10, 12, 15%) as a sugar source. In the second stage, ice creams were reproduced with the lowest sugar ratios and their properties were compared. In the third stage; HP (500MPa/20 min.) was applied to the most popular ice cream (in terms of sensory and other properties) obtained from the second stage, and matured at different resting times (0, 10 and 20 h). According to the results obtained; the lowest acceptable sugar rate was found to be 8% for sucrose (SD), agave (AGD) and maple syrups added (AKD) ice creams. Among the SD, AGD and AKD samples with this sugar ratio (8%); the highest acidity, lowest pH value and highest phenolic substance and % antioxidant activity value were determined in syrup added ice creams. SD samples had high L* value, % overrun and % melting rate; shape retention value was lower. In the textural analysis, AKD samples showed the highest hardness, adhesion and flexibility properties; SD group has the highest cohesion property; AGD samples showed the highest gumminess and chewiness. AGD ice creams were prominent in sensory evaluations. The application of YHB to the ice cream samples increased the viscosity, first dripping time and hardness values of the samples with the increase of the resting time; It reduced the % melting rate. In sensory evaluations, YHB-10 and YHB-20 ice creams, which were applied YHB and rested for 10 to 20 hours, were more appreciated in terms of general taste. Total mesophilic aerobic bacteria (TMAB) was not found in the ice cream samples produced.