Abstract:

Ice cream, being the world's most consumed frozen dairy product, provides a great opportunity for dietary innovation and improvement. Boza is a traditional fermented beverage that has high nutritional value as a functional food. In this research, it was investigated to whether it was possible to produce commercial ice creams that were nutritionally enhanced with boza. In this context, the microbiological, rheological, physico-chemical, and sensory characteristics of ice creams containing %5 (BD5), %10 (BD10), %15 (BD15), %20 (BD20), and %50 (BD50) boza were studied. Analyses of dry matter, pH, acidity (lactic acid), total sugar, protein, fat, overrun, and melting stability were performed to investigate the physicochemical parameters. The amount of sugar in the ice cream formulation decreased proportionally as boza concentration was increased. BD10 was found to be the ice cream with the best melt stability. The Power-law model was used to examine the rheological characteristics of ice cream formulations, and it was found that the ice cream samples exhibited pseudoplastic behavior. The consistency indexes for the ice creams ranged from 5.47 to 10.29 Pa.sn; the control sample had the lowest viscosity and the BD50 sample had the highest. In all of the ice cream samples, the flow behavior index n value ranged from 0.431 to 0.505, which was below 1. It was the highest recovery ability of BD10 in terms of thixotropic behavior. The rheological characteristics of the ice creams were unaffected by storage. The BD20 was the model that was most liked from a sensory perspective. There was a significant increase in the amount of LAB during storage, and the ice creams with the addition of boza had a LAB content of between 5 and 5.65 log cfu/g. It has been discovered that ice creams with Boza added have a high level of LAB. As a consequence, it was found that adding a particular amount of boza to ice cream improved its rheological and microbiological characteristics.