Determination of physical and chemical quality of ice creams produced using tigernut milk

This thesis studied physical, chemical and sensory analyses of ice cream samples made using tiger nut milk and different sweeteners. Prepared tiger nut milk was mixed with cow's milk in different ratios (100:0, 75:25, 50:50, 25:75, 0:100) and ice cream samples were processed. Two different sweeteners, stevia and sucrose, were used in production. Dry matter, ash, protein, pH, total sugar content, fat, antioxidant capacity, aroma analysis, fatty acid content, mineral substance, amino acid¸ color, first dripping time, melting analyses, viscosity, and texture were analyzed. The sensory analysis of the ice cream samples was evaluated by the panelists. As a result of the analysis, the amount of ash and protein decreased as the amount of tiger nut milk increased. The difference in total sugar and fat properties between the two sweeteners used in the ice cream samples was significant (P<0.05). The antioxidant capacity increased as the amount of tiger nut milk increased. Manganese, iron, and silicon content were found to be high in samples made from 100% tiger nut milk. The addition of tiger nut milk to cow's milk increased the amount of iron and manganese. In terms of fatty acids, the ratio of unsaturated fats increased with the increase in the ratio of tiger nut milk. In rheological analyses¸ the increase in the ratio of tiger nut milk caused an increase in the values. In addition, stevia sweetener used in ice cream samples was found to be effective on the rheology properties (p<0.05). The difference in sensory properties of ice cream samples was significant between the two sweeteners (p<0.05). The addition of tiger nut milk did not have a negative effect on the taste and consistency up to 50%. Also¸ addition of tiger nut milk increased the antioxidant capacity and enriched the samples in terms of some mineral substances.