Determination of some quality properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)

Abstract

Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this study, the mint flavor was added in different proportions (0 (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6)) to ice cream fermented with kefir culture. The study investigated the microbiological, antioxidant, thermal, rheological, textural, compositional, and sensory properties of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were around 8 log CFU/g, while the yeast counts were less than 4 log CFU/g. The addition of mint flavor did not have a negative effect on the microbiological properties of the samples. Values of IC50 and total phenolic content (except for samples KIM2 and KIM6) values did not differ significantly among samples and during storage (P<0.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. Sample KI usually had the lowest values for thermal properties. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity (at 50 rpm) and consistency coefficient values increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, 0.2% mint flavored kefir ice cream could be produced.