Determination of Some Quality Properties of Low Calorie Ice-Cream Produced with Walnut Paste and Dried Mulberry Powder

The aim of this study is to realize to produce an ice-cream which of some functional properties was improved and that has high nutritional value, low calorific value. in this context, dry mulberry powder (200g/kg) was used as a source of substituent and natural sweeteners instead of sucrose in ice-cream production. and walnut (50g/kg) was used as a substituent of butter instead of cream. the effects of using dry mulberry and walnut some qualities of the ice cream produced were also investigated. according to the analysis results; dry mulberry powder and walnut paste using in ice-cream producing helped to improve the rate of dry matter, protein, ash, the increase in overrun values and to reduce calorie of the ice-cream. also it was seen that it is useful to form characteristic taste and aroma an even color formation in an ice-cream. the ice-cream samples were scored over the specified limits in the standards for all sensory parameters. the results of microbiological analysis showed that the bacteriological quality of the ice cream samples was high and there was no contamination after production.