Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.23, sa.2, ss.156-163, 2025 (Scopus)
Burnt ice cream is traditionally produced using goat milk and salep, especially in the towns of Korkuteli and Elmalı in the Antalya province of Türkiye. This ice cream is distinguished from other ice creams by its intense burnt aroma resulting from the long-term heat treatment that is applied to a mixture of milk and salep. In the production of burnt ice cream, the milk and salep mixture is stirred until it burns and sticks to the bottom of the cauldrons, and the mixture is cooled and frozen after the addition of sugar. The aim of the study was to determine some chemical and physical properties of burnt ice cream. Analyses were carried out on burnt ice creams collected in June, July, and August in 2022 from six different manufacturers operating in Antalya. When considered on a manufacturer basis, the ranges for the mean dry matter, fat, protein, and ash contents and pH and titratable acidity values of burnt ice creams were found 30.50-34.69%, 3.00-4.33%, 3.87-5.82%, 0.50-0.98% and 5.92-6.56 and 0.15-0.28%, respectively. The hardness values and the first drop and complete melting times of burnt ice creams varied from 635.20 to 5722.53 g, from 3.0 to 38.0 min and from 87.0 to 151.0 min, respectively. The aroma profile of burnt ice cream samples consisted of furan derivatives (30.23%), hydrocarbons (20.96%), alcohols (8.87%), aldehydes (7.42%), nitro compounds (4.86%), ketones (3.22%), acids (2.09%), esters (0.38%) and other components (21.97%). Results indicated that burnt ice cream samples had a unique aroma profile.