Determination of physical and chemical quality properties of ice cream using oat milk

In this study, the usability of oat milk in ice cream production was investigated in order to add functional properties to ice cream, and the physical, chemical and sensory properties of the strawberry and cocoa ice creams obtained were investigated. For the purpose of ice cream production, firstly, oat milk was obtained and the produced oat milk was mixed in different proportions (oat milk: cow's milk; 100:0, 75:25, 50:50, 25:75, 0:100), and ice cream mix was produced. Strawberry and cocoa are used as flavoring agents in ice cream production. Dry matter, protein, fat, total sugar, ash, pH, antioxidant activity (DPPH), total phenolic substance, essential amino acid composition, mineral substance, aroma, melting rates, first dripping times, volume increase, color, texture profile in the ice creams obtained. analysis, rheological analysis and sensory analysis were evaluated. It was determined that the addition of oat milk did not affect the dry matter of the ice cream samples statistically (p > 0.05), the protein, ash and essential amino acid content decreased depending on the use of oat milk, and the values were statistically significant (p < 0.05). It was determined that the antioxidant activity values and total phenolic content of ice creams increased depending on the use of oat milk (p < 0.05). It was understood that the addition of oat milk in terms of mineral content enriched the Mn, Fe and Se content of ice creams. The difference between the melting rates and first dripping times of the ice cream samples was found to be statistically significant (p< 0.05), and it was concluded that the use of oat milk delayed the melting of the ice cream. In addition, as the amount of oat milk added to the ice cream mix increased, it was understood that the viscosity and hardness values increased, the volume increase values decreased, and these values were found to be statistically significant (p < 0.05). In terms of sensory evaluation, it was understood that ice creams up to 50% use of oat milk had high scores in terms of general acceptability, and it was determined that strawberry ice cream samples were generally liked more than cocoa ice creams.