Determination of physicochemical and sensorial properties of ice cream produced from ice cream mixes homogenized at different pressures and temperatures

In this study, the effects of different homogenization treatments with different pressures and temperatures on the physicochemical and sensory properties of ice creams produced from 3% fat-containing ice cream mixtures were determined during 90 days of storage. The ice cream mixtures were homogenized at different pressures (single-stage homogenization at 15 and 50 MP, double-stage homogenization at 15/3 and 50/10 MP) and temperatures (40°C, 50°C and 60°C). The control group of the study was ice cream sample produced from unhomogenized ice cream mixture. Ice cream samples were stored in plastic packaging of 200 g for 90 days at -20°C, and physicochemical and sensory properties of the ice cream samples were investigated on the 1 st, 45 th and 90 th days of the storage. The effects of homogenization pressure on the viscosity values of the ice cream mixtures and on the hardness, overrun and fat destabilization of ice cream samples were determined as statistically significant (P<0.001). The effects of the homogenization temperature on the viscosity of the ice cream mixtures and on the hardness values of the ice cream samples were found to be statistically significant at P<0.001 level, while the effects of homogenization temperature on the fat destabilization values of the ice cream samples were determined as statistically significant at P<0.01 level. According to the results of the study, the lowest viscosity values were found in the ice cream mixtures prepared by double-stage homogenization treatment at pressure of 50/10 MPa. Besides, the lowest overrun and fat destabilization values were determined in the ice cream samples produced from these ice cream mixtures. According to results of sensory analyses of ice cream samples, the effects of homogenization pressure and homogenization temperature on the colour and appearance scores and taste and odour scores of the ice cream samples were found to be statistically insignificant (P>0.05), while the effects of homogenization pressure on the structure and consistency scores were determined to be statistically significant at P<0.05 level. The effects of storage period on colour and appearance scores and structure and consistency scores of ice cream samples were found to be significant at P<0.01 level, while the effects of storage period taste and odour scores of ice cream samples were determined statistically insignificant (P>0.05).