FUNCTIONAL PROPERTIES OF PROBIOTIC ICE CREAM PRODUCED FROM GOAT'S MILK

WOS: 000419584900007The aim of this study is to produce ice cream which is a delicious and healthy dairy product with increased health benefits by adding various functional properties. Accordingly, goat's milk, milk powder, sahlep, tagatose, and Litesse ultra and polydextrose (as prebiotics) and Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum + Bifidobacterium bifidum combined culture (as probiotic cultures) and commercial raspberry and blackberry fruit sauces and fruit sauce prepared from frozen raspberry were used for production of ice cream. During ice cream production, rates of all ingredients were fixed except the fruit sauce. In the study, four types of ice cream were produced, namely control sample, sample containing commercial raspberry and blackberry sauces and sample containing raspberry sauce produced from frozen raspberries. The study was conducted as a single production containing two duplicates. Shelf-life of the samples were 120 days and some physicochemical and functional properties were examined on the 1st, 15th, 30th, 60th, 90th and 120th days of the storage and the results were evaluated. It was found that fruit sauce fortification had a significant effect on the fat, protein, titratable acidity, pH, ash, saccharose, melting rate, color (L, a, b values), total phenolics, anthocyanidin, flavonoid content and antioxidant capacity (p