Investigation of the Chemical, Textural and Sensory Properties of Some Fruit Puree Added Ice Cream

The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams.  For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were stored at -18°C for 60 days.  Titration acidity, pH, colour (L*, a*, b*), first drip time, melting rate, overrun, viscosity, texture, total phenolic content (TPC) values were determined. Fruit-added ice creams had significantly higher dry matter content than control samples (p <0.05). The overrun rate of ice creams decreased with the addition of fruit although the difference between ice cream varieties was insignificant (p>0.05). It was observed that titration acidity and stickiness values of ice creams generally increased while pH and hardness values decreased with fruit addition (p <0.05). At the end of the storage period, the first drip time of the ice creams decreased and the melting rates increased. However, no statistically significant difference was observed between the storage periods (p>0.05). Although the viscosity values of ice cream mixes showed variability, no significant difference was determined between ice cream samples (p>0.05). Compared to the plain ice cream (DS), the addition of fruit puree to the ice cream increased the TPC (p <0.05). No statistically significant difference was found between storage times of ice cream samples in terms of pH, titration acidity, colourvalues, first drip time, melting rate, viscosity, and TPC (p>0.05). Sensory analyses indicated that banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability.  Thanks to the natural antioxidants, minerals, vitamins, nutritional fibers and natural color ingredient in fruits, it increases the nutritional values of ice cream increases the attractiveness to people.