Some physicochemical, microbiological, texture and sensory properties of kefir ice cream flavored with mint

In this study, mint flavored kefir ice cream samples produced by adding mint flavoring to kefir at different rates during the 45-day storage period physicochemical, microbiological and sensory properties examined. According to the physicochemical analysis results which are obtained; while the effect of mint flavor addition on the acidity, pH, melting rate, volume increase, texture, viscosity values of ice cream (p<0.01) is essential; on the dry matter, ash, oil, protein, color values (L* and b*) is insignificant (p>0.05). The results have shown that the effect of storage time on acidity and dissolution rate is crucial (p<0.01), on pH was significant (p<0.05), and on first dripping was not significant (p>0.05). The effect of mint flavor addition on the numbers of lactobacilli, lactococcus, leuconostoc and yeasts was insignificant. (p>0.05). It was found that the effect of the storage variable on yeast count was very significant (p<0.01), significant (p<0.05) on lactobacilli, and insignificant (p>0.05) on lactococcus and leuconostoc. It was determined that the effect of kefir ice cream by adding mint flavor, the effect on panelists' ratings of foreign flavors is very significant (p<0.01), on taste and aroma scores is significant (p<0.05), color, gummy, icy, smooth, melting in the mouth, resistance to melting, general acceptability scores is very insignificant. The effect of storage and the addition of mint flavor on color, gummy, icy, smooth, melting in the mouth, melting resistance and general acceptability scores is very significant (p<0.01), on taste and aroma is significant (p<0.05), the effect of foreign taste was insignificant (p>0.05).