Özet:

In this study, the effect of using dietary fibers produced from apple, orange, and pumpkin fruits into ice cream production at two different concentrations (1.5% and 3.0%) on its quality and nutritional properties was investigated. The dry matter values of apple, orange, and pumpkin fibers were observed to be similar, but there were differences between each fiber’s protein, ash, pH, and color parameters (L*, a*, and b*). The highest water-binding and swelling capacity values were determined in pumpkin fiber, while the highest solubility and total phenolic and flavonoid substance contents were found in apple fiber. In general, the addition of fruit fiber increased the dry matter, protein, ash, and viscosity values of the ice creams while decreasing their pH, fat, and overrun. The addition of fruit fiber decreased L* values and increased a* and b* values. In parallel with the addition rates of all fibers, the total phenolic and flavonoid content of the ice creams increased. In terms of sensory, samples containing 1.5% fiber were more appreciated, and pumpkin fiber-containing ice creams were preferred more than other types.

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