Production of Ice Cream with Carob Bean Pekmez (Molasses)

DOI: 10.22161/ijeab/3.1.5

Abstract:
Day to day, it is known that people are giving importance to nutrition their diets in terms of health. Whether or not the materials used in the production of food are natural, the amount used in production and effect on human health have become more important. In this study, low-fat ice cream was produced with rich composition carob molasses (pekmez), which has a positive contribution to nutrition, and the effect on ice cream was investigated. Physical and chemical analysis results of ice cream, pH 6,31, dry matter 27,23%, fat 3,50%, protein 3,86%, overrun 18,99% and viscosity (10 rpm-20 rpm-50 rpm) 11.840, 6.560, 3.344 cP, was found. As a result, a new product has been made which can be used in ice cream production of carob molasses.

Keywords:
Carob, carob molasses, low-fat ice cream.

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