Optimization of production of buffalo ice cream with capers and determination of its antioxidant properties

In this study, the optimization of ice cream produced with buffalo milk and different ratios of Capparis spinoa L. (capers) was carried out, the structural and antioxidant properties of the ice cream were investigated. For this purpose, 7 groups of buffalo ice cream was produced. The groups were control (C) group, raw 1 %, 2,5 % and 5 % lyophilized capers added (R1, R2 and R5) groups and debittered lyophilized capers added 1 %, 2,5 % and 5 % (P1, P2 and P5) groups. In order to remove the bitterness of the caper samples, pasteurization was applied in 15 % brine at 55-65 °C for 10-15 minutes. Total phenolic content of caper extracts with de-bittering treatment (P) and without (R) extracts were determined as 26,74 and 27,77 mg GAE/g, respectively. The highest % inhibition for R and P group caper extracts was determined as 84,57 % and 88,18 %. In the FRAP analysis results, FRAP value in the group R extract was determined as 22,27 mmol Fe+2/100g and the FRAP value in the P group extract was determined as 23,10 mmol Fe+2/100g. Results indicated that the percent of lactic acid content of the ice creams was determined between 0,24-0,62 on the 1st day of storage and between 0,19-0,54 on the 60th day. In the study, the pH values of the samples were determined between 5,83-6,59 at the beginning of the storage, while the pH values were determined between 5,87-6,84 at the end of 2 months of storage. There was no significant difference in total dry matter values on both 1st and 60th days of storage. It was determined that the volume increase values in the groups with 1 % and 2,5 % capers were close to each other, and the volume increase was relatively high in the groups with 5 % caper added. At the beginning of the storage, the lowest viscosity was determined in K group, while the highest viscosity was determined in R5 group. When the results of the 60th day are evaluated; it was observed that viscosity decreased in all groups except P1 group. At the beginning of the storage, the shortest dripping time was determined in C group, while the longest dripping time was determined in P2 group. It was determined that at the beginning of the storage and on the 15th, 30th and 60th days of storage, the melting increased significantly in all samples during 30, 60, 90 and 120 minutes. According to the results of the sensory analysis, the highest overall acceptability scores among the caper added groups were determined in the P2 and C1 groups. It was determined that as the concentration of capers added in the ice cream samples increased, the amount of phenolic substances, % DPPH inhibition and FRAP values also increased. When all the results are evaluated in general, it has been revealed that buffalo ice cream with 2,5 % caper incorporation, which was subjected to debittering process as a functional product, is suitable for production. Keywords: Caper, buffalo milk, ice cream, antioxidant activity