Determination of some properties of fruit classical and moleculer ice cream

The aim of this study is to investigate some chemical, biochemical, physical and textural properties of fruit ice cream produced using classical ice cream and molecular ice cream production techniques. Ice cream production and analysis were performed by using conventional patisserie type ice cream machine and liquid nitrogen. No significant difference was determined between the pH, dry matter, fat, protein, ash amounts and overrun of the samples. However, molecular ice-creams in particular have a softer structure due to the fact that they contain small ice crystals, and first dripping and full melting time was reliazed in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. At the same time, total phenolic content, antioxidant capacity and volatile aroma compounds were significantly affected by freezing method. The production of ice cream using molecular technique and its application as an innovative approach is also important for presentation.