Abstract:
In this study, the effect of adding dried Besni grape (BG) at different concentrations on the physico-chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition (T-g'), melting (T-m'), freezing (T-f) and melting (T-m) point temperatures, and sensory properties of ice creams was investigated. Generally, the addition of BG caused a statistically significant (P < 0.01) increase in total solids, ash, fat, viscosity, first dripping times, complete melting times and a* colour values, while it decreased protein, pH, overrun, L*, b*, T-g', T-m', T-f and Tm values. The colour scores of ice cream samples showed a statistically significant increase (P < 0.05) with the increment of BG concentration, while the effects of BG addition on texture, resistance to melting, flavour, gumming structure and overall acceptability scores were not statistically significant.
