Özet:

The aim of this study is to a high nutritional value and low calorie value ice cream production, which has developed its functional characteristics. For this purpose, in ice cream production ice cream mixture is added as a natural sweetener as 200g/kg dry dust powder and 50g/kg cabbage cabbage as a creme. The effect of the use of dried dust powder and coconut spray on some physical, chemical, microbiological and sensual quality qualities of the produced ice cream has been studied.  The study found that in ice cream production, dust dry powder and coconut crush supplements increased the rate of dry, protein, dust and volume increase and caused calorie value decrease, and also provided a characteristic flavor and color formation in ice cream. Ice cream samples have been scored above the limit specified in the standards for all sensual parameters. The results of microbiological analysis show that ice cream samples are of high bacteriological quality and there is no infection after production.

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