THE EFFECTS OF BLACKTHORN (PRUNUS SPINOSA L.) ADDITION ON CERTAIN QUALITY CHARACTERISTICS OF ICE CREAM

The aim of this study was to determine the certain physicochemical properties, color values, total phenolic content (TPC) and flavonoid content (TFC), glass transition (T-g'), melting (T-m'), freezing point (T-f) and melting point (T-m) temperatures, and sensory characteristics of ice cream produced with minced blackthorn (BT) (Prunus spinosa L.) at different concentrations. The increment of BT concentration caused an increase in the titratable acidity, viscosity, overrun, first dripping and complete melting times and a* color value, while decreasing the total solid, ash, fat, protein contents, pH, L* and b* color values. TPC and TFC values of samples showed a variation from 42.22 to 84.85 and from 27.40 to 39.03 mu g QE/mg extract, respectively, whereas T-g', T-m', T-f and T-m values showed a significant decrease with the increment of BT concentration. On the sensory evaluation, only color scores of the samples showed differences from each other at P < 0.05 level