Development of functional stabilizer and protein-enriched goat milk ice creams

This thesis was conducted to evaluate the physicochemical, rheological, color, melting behavior, overrun, and sensory properties of low-fat goat milk ice creams formulated with different functional stabilizers and protein sources. Salep, oat β-glucan, and yeast β-glucan were used as stabilizers, while whey protein concentrate (WPC) and pea protein concentrate (PPC) were used as protein sources. The goat milk used in ice cream production was obtained from Kara Kıl goats raised in villages of the central district of Osmaniye, Türkiye.A total of six different formulations were prepared, and each formulation consisted of 2 kg of goat milk supplemented with 18% sugar, 1% stabilizer, 3% protein, and 2% inulin. The produced ice cream samples were analyzed for chemical composition, color, rheological behavior, melting properties, overrun, and hardness. In addition, sensory evaluation was performed using a 9-point hedonic scale.The results indicated that the type of stabilizer and protein source had statistically significant effects on the physical, rheological, and sensory properties of the ice cream samples (P< 0.05). Rheological analyses revealed that all ice cream samples exhibited non-Newtonian, pseudoplastic flow behavior. Formulations containing salep showed higher viscosity, melting resistance, and overrun values. In sensory evaluations, the sample containing salep and whey protein concentrate achieved the highest overall acceptability, whereas the sample formulated with yeast β-glucan and pea protein exhibited the lowest sensory acceptance. Overall, the combination of salep and whey protein concentrate was found to significantly improve the technological and sensory quality of low-fat goat milk ice creams.