Investigation of the use of zivzik pomegranate peel powder instead of salep as a stabilizer in maraş ice cream

In this study, the possibility of using Zivzik pomegranate peel powder (NKT) as a stabilizer in the production of Maraş ice cream was investigated. The production method was the method specified in the Maraş Dondurma Mahreç marking. In the study, the stabilizer content of the ice creams was set to 0.84% ​​and based on this ratio, 5 different sample groups containing 100% salep, 75% salep + 25% NT, 50% salep + 50% NT, 25% salep + 75% NT, and 100% NT were prepared and 3 replicates were conducted. Physicochemical analyses (dry matter, overrun, viscosity, pH, titratable acidity, color, melting rate, first and last drip time) and sensory evaluations were performed. As a result of the studies conducted on the samples, the dry matter amount was 37.86-38.99%, pH 6.13-6.72, and viscosity increased with increasing salep amount in the range of 2.8-105 cP. Glucomannan present in the salep structure increased both dry matter and viscosity. Volume increase remained at its lowest value in the control group with an intense 7.25%, while the sample containing 75% salep reached the highest volume increase at 53.16%. Because glucomannan in the salep structure causes intense viscosity, air retention capacity was reduced, negatively affecting volume increase. The use of NKT in a certain ratio with salep positively affected the volume increase value. As NKT use increased, due to the effect of organic acids present in the pomegranate peel structure, the titratable acidity values ​​of the samples increased from 0.036 to 0.063. As the amount of NKT increased, the first and last dripping times decreased, and the dissolution rate increased. In color values, L brightness was highest in the control group and decreased with increasing NKT amount. Rank a (-) and color b (+) values ​​also increased, which is expected as the amount of pomegranate peel used increased. In sensory evaluations, despite the physicochemical differences, no significant difference was found in terms of general acceptability. When used in ice cream with salep and other supporting ingredients, pomegranate peel provides a positive effect and gives the ice cream a functional structure.