A research on the use of red beet in ice cream production

In this study, it is aimed to produce functional ice cream with high nutritional value by using red beet (Beta vulgaris L.) because of the sweetness of red beet which can be liked by every consumer, especially children and diabetics. For this aim, four kinds of ice cream were produced. Control (K) (without beetroot added + 15% sugar), 5% sugar + 15% red beet (P1), 10% sugar +15% red beet (P2), 15% sugar+15% red beet (P3). Some physico-chemical, sensory properties, phenolic substance, antioxidant activity and sensory properties, colour values and sugar content of ice creams were investigated. The pH value of ice cream samples increased depending on the ratio of sugar content, but this increasing was not found to be statistically significant (p>0.05). Altough the highest acidity value was observed in the control sample (0.21%), there was no statistical difference between samples containing red beet. While the lowest dry matter was seen P2 sample (22.06%) the highest dry matter was observed in the control sample (33.70%). The lowest ash content was seen in P3 sample (0.82%) and the highest one was seen in P1 sample (0.95%). While the lowest overrun value was determined in P2 sample (23.08%) the highest was in control sample (39.18%). The increasing of sugar ratio generally increased the first dropping time and decreased the total melting time. The viscosity was reduced by the addition of sugar and the highest viscosity values which were determined in 20 and 50 rpm was observed in the sample P1 11729.58 and 6425.60 cp respectively. As of the antioxidant properties analysed, the difference between the ice cream samples was found to be significant at p<0.01 level. The lowest phenolic content was observed in the control sample (329.69 GAE mg/L), the highest phenolic content was found in the P1 sample (558.55 GAE mg/L). Altough the lowest DPPH value was seen in control sample (13.66 % inhibition) the highest DPPH value was determined in P2 sample (27.98 % inhibition). On the other hand the lowest total antioxidant value were examined, in P2 sample (2350.92 mg AAE/L) the highest value was found in the control sample (4376.13 AAE mg/L). While fructose and glucose values decreased, sucrose values increased depending on the increasing of sugar ratio. When the sensory analysis evaluated the highest overall acceptability score was seen in P2 sample and the order of scores was P2>Control>P1>P3. When the data obtained from this study were evaluated, it was revealed that the sample produced with 10% sugar+15% red beet (Beta vulgaris L) which has higher nutritional and less sugary ice cream can be produced.