Sensory analysis and functional properties of grape seed added ice cream and plain ice cream

Changing conditions such as the awareness of healthy nutrition, the desire to improve and improve living standards, and fast life, which have increased in recent years, have increased people's demand for foods and products with high health and nutritive value. This situation has led to the emergence and development of foods under the name of functional foods, which have one or more healing functions in the human body, as well as for nutritional purposes, and have an effect on eliminating and/or minimizing disease risks. This awareness has led to the growth of the functional food market. In this study, two different ice creams were produced for functional food development and sensory analysis methods were used. In order to see the effects of the developed products, the nutritional analysis values were examined. The first of the two different recipes created is the additive-free product known as standard plain ice cream. Powdered black grape seed was added to the second ice cream recipe and its functionality was investigated. Sensory analysis was applied to 30 people with two different ice cream recipes. After this stage, the nutritional values of the products, which were evaluated by the panelists by looking at the tasting criteria determined, were examined and the functional properties of grape seed powder on ice cream were investigated.