Investigation of some properties of inulin-added kefir ice cream

Ice cream is an energizing, nutritious dairy product rich in vitamins and minerals that people of all ages love to consume. In this study, it was aimed to increase the functionality by using kefir in ice cream production, to produce low-fat ice cream with reduced calories by utilizing the fat substitute feature of the inulin to be added, and to increase the quality of beneficial microorganisms in the content of kefir thanks to the prebiotic feature of inulin. In this study, the experimental groups prepared as K (0% inulin), i1 (1% inulin), i2 (2% inulin) and i4 (4% inulin) by making ice cream from kefir were physically, were compared in terms of chemical, sensory and microbiological properties. The addition of inulin decreased the pH, titration acidity, viscosity and ash ratios of ice creams (p<0,05); It was determined that it increased the amount of dry matter (p<0,05). It was determined that the added inulin significantly affected the total nitrogen amount and protein ratios, volatile aroma components composition, tyrosine amount, mineral substance and color values (p<0,05). In our research, the average fat ratio was determined as 1,2 and low-fat ice cream was obtained. In this study, the lowest and highest dry matter content (25,76-34,94) was determined in the K group on the 1st and 60th days of storage, respectively. Protein ratios varied between 2,85 and 3,58 during the 60-day storage period. The highest acetaldehyde amount was recorded in the i4 group as 1,57 ppm on the 15th day of storage. The highest amount of ethanol was found in i1 sample as 165,26 ppm. Ca amounts of ice creams in 60-day storage were 1292,18 ppm and 1484,39 ppm; Mg amounts, on the other hand, ranged from 109,67 ppm to 125,02 ppm. When the color analyzes were evaluated, it was determined that the ice creams were in colors close to green and yellow. Sensorially, the kefir ice cream produced was appreciated by the panelists. On the 1st day, the lowest general appreciation score (60,5) was found in the K group, and the highest general appreciation score (70,5) was in the i4 group. On the first day of storage, Lactobacillus number was between 6,78-7,08 log cfu/ml, and Lactococcus number was between 6,59 and 7,01 log cfu/ml. It was determined that lactic acid bacteria preserved their viability during storage with the addition of inulin. As a result of the research, it was seen that the fat replacement feature of inulin improved the sensory perception of the low-fat kefir ice cream we produced. At the same time, it was determined that the addition of inulin increased the microbiological quality of the kefir ice creams we obtained.