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This study aims to determine the effects of incorporating melon and watermelon kernel oils into ice cream formulations on the textural profile, mineral richness, and antioxidant activity of the product, and to investigate how oil addition optimizes critical quality parameters such as melting characteristics and viscosity of ice cream. The parameters analyzed include dry matter percentage, first drop, meltdown, overrun, antioxidant content, color and textural characteristics, total phenolic content, and mineral matter content. Among the samples, the highest first drop, meltdown, and overrun values were determined to be 31.67 s, 122.08 s, and 33.34%, respectively, in ice cream samples produced with 0.3% melon kernel oil addition, and the highest DPPH, ABTS, FRAP, and TPC in samples produced with a 0.3% addition of watermelon kernel oil, with values of 81.88%, 9.90 µmol TE/g, 2.06 µmol TE/g, and 128.72 mg GAE/100 g, respectively. Likewise, the lowest firmness, highest consistency, cohesiveness, and viscosity index values (15.53 g, 456.34 g.s, −21.50 g.s, and −8.16) were also found in the same ice cream samples. P, Mg, Ca, Na, K, Fe, and Zn contents increased with increasing addition of seed oil, and P showed the highest increase among the samples, followed by Na, K, and Ca, respectively. The samples demonstrating the most significant increase in mineral content were those produced with 0.3% melon kernel oil.

This study investigated the effects of microencapsulated stabilizers guar gum, locust bean gum, xanthan gum, and carboxymethyl cellulose (CMC) on the physicochemical, rheological, melting, textural and sensory properties of ice cream. All stabilizers were coated onto an iodine carrageenan matrix, which served as a reinforced encapsulation wall material to enhance microcapsule integrity. SEM analysis revealed smoother and more compact microcapsules, improving stabilizer dispersion and interaction within the ice cream matrix. Microencapsulation produced statistically significant improvements ( p < 0.05) in rheological behavior. Guar and xanthan gum treatments exhibited markedly higher G′, G″, and G* values—up to 35%–40% greater than the control—indicating stronger viscoelastic networks and enhanced water immobilization. Melting resistance also increased significantly ( p < 0.05); locust bean gum extended first drip time by over 25%, while xanthan gum provided the greatest structural endurance during thawing. Overrun and textural parameters were similarly influenced: CMC and xanthan improved aeration efficiency, whereas guar gum generated a firmer and more cohesive structure due to its higher viscosity. Sensory evaluation confirmed these technological enhancements. Panelists rated the microencapsulated formulations significantly higher ( p < 0.05) in texture, melting resistance, and mouthfeel, with guar gum achieving the highest overall acceptability. Importantly, no off‐flavors were detected, demonstrating the sensory compatibility of the encapsulation system. Overall, coating stabilizers onto an iodine carrageenan matrix significantly enhanced their functional performance, improved freeze–thaw behavior, reduced ice recrystallization, and elevated sensory quality. These findings highlight microencapsulation as a powerful strategy for developing next‐generation ice cream formulations with superior structural stability and consumer appeal.

This study investigated the effects of different microencapsulation wall materials on the physicochemical, textural, thermal, and microstructural properties of probiotic ice cream during frozen storage. Lactobacillus acidophilus ATCC 4356 was encapsulated using lyophilization with whole milk powder, skim milk powder, whey powder, or sorbitol, and added to the ice cream mix at 1% (w/w). Five formulations were produced (control and four encapsulated variants) and analyzed over 90–150 days of storage at −18 °C. The highest firmness (41.96 g) and consistency (58.65 g·s) values were observed in the skim milk powder group, whereas sorbitol decreased viscosity and increased overrun. Melting resistance improved during storage, particularly in skim milk powder samples, where the complete melting time increased to 87.35 min. DSC results showed significantly higher enthalpy in whey powder samples, while sorbitol reduced ice crystal growth. Cryo-SEM images confirmed smoother, denser microstructures in formulations with milk powders and sorbitol. Encapsulation markedly enhanced probiotic survival: while the control decreased from 5.04 to 2.18 log CFU/g, encapsulated samples maintained counts above the therapeutic threshold (≥6 log CFU/g) up to 150 days, with the highest viability in whole and skim milk powder. Overall, milk-based encapsulation systems provided both cryoprotection and quality enhancement, demonstrating that microencapsulation is an effective strategy to produce stable probiotic ice creams with improved structural and technological attributes.

In this study, changes in the physicochemical, textural and microbiological properties of white cheeses stored under UV, vacuum and double combination applications during storage were investigated. In addition, it was aimed to eliminate the mold problem that may occur in the product and to extend its shelf life. During the storage, the aw, pH, L*, springiness and cohesiveness values of the samples decreased, while a*, b*, hardness, adhesiveness and resilience values were increased (P<0.05).According to the result of the analysis, it was found that there were significant differences between the changes in the control sample and the changes in the samples subjected to UV and vacuum application (P<0.05).In the results of microbiological analysis; It was revealed that the total aerobic mesophilic bacteria, lactic acid bacteria, total yeast and mold numbers decreased depending on the treatments applied compared to the control sample. With the research, it has been determined that the use of UV rays and vacuum applications is effective in preventing the mold problem that may occur on the surface of white cheese, preventing the deterioration of the organoleptic and textural properties of the product, and providing more advanced quality properties. Bu araştırmada UV, vakum ve ikili kombinasyon uygulamaları altında depolanan beyaz peynirlerin fizikokimyasal, tekstürel ve mikrobiyolojik özelliklerinde depolama süresince meydana gelebilecek değişimler incelenmiştir. Ayrıca üründe oluşabilecek küflenme probleminin giderilmesi ve ürünün raf ömrünün uzatılması hedeflenmiştir. Depolama süresi boyunca örneklerin aw, pH, L*, gevreklik ve iç yapışkanlık değerlerinde azalma, buna karşın a*, b*, sertlik, dış yapışkanlık ve tutunabilirlik değerlerinde ise artış tespit edilmiştir (P<0,05). Yapılan analizler sonucunda kontrol örneğinde meydana gelen değişimler ile UV ve vakum uygulamasına tabi tutulan örneklerde meydana gelen değişimler arasında önemli farklılıklar olduğu belirlenmiştir (P<0,05). Mikrobiyolojik analiz sonuçlarında ise; toplam aerobik mezofilik bakteri, laktik asit bakterisi, toplam maya ve küf sayılarının kontrol örneğine kıyasla uygulanan işlemlere bağlı olarak azalış gösterdiği ortaya konulmuştur. Araştırma ile beyaz peynirde yüzeyde meydana gelebilecek küf probleminin önlenmesi, ürünün organoleptik ve tekstürel özelliklerinde meydana gelebilecek bozulmaların önlenebilmesi ve daha gelişmiş kalite özelikleri sağlanabilmesi için UV ışın ve vakum uygulamalarının kullanımının etkili olduğu tespit edilmiştir.

In this study, the possibility of quinoa flour-grains as a new alternative in couscous production was investigated. For this purpose, bulgur or quinoa grains (Chenopodium quinoa Willd) were coated with quinoa:wheat flour mixture at ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 and couscous samples were produced. The chemical (crude ash, crude protein and protein digestibility, crude fat, total phenolic content (TFC), phytic acid, total dietary fiber (TDF), minerals and mineral digestibility), physical and cooking properties of couscous were determined. The use of quinoa grains as an alternative to bulgur in couscous production improved the cooking and chemical properties (higher crude protein, crude ash, crude fat, TFC, mineral matter and TDF) of the samples. In addition, couscous with a harder and brighter color was obtained. The use of quinoa flour instead of wheat flour in the coating material increased the cooking loss, although it gave chemically superior samples. As a result; it was determined that quinoa can be a new raw material alternative to bulgur in couscous production with its superior chemical properties. In terms of flour combinations, 50% wheat flour: 50% quinoa flour mixtures are suitable in terms of preserving structural properties.

This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, a_w, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11–16.26 (g) and 374.58–404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short‐ and medium‐chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.

In this study. ice cream was produced by adding hawthorn (0-15%) dried with geothermal energy. Physical, chemical and sensory analyzes were followed in ice creams. It was determined tart as the amount of hawthorn used in ice cream production increased, the amount, of dry matter. ash and acidity increased. The highest a*, b* value and the lowest L* value were measured in 15% hawthorn added ice creams. In the hawthorn added samples, an increase in the first melting and complete melting times and a decrease in the volume ratio were determined. The addition of hawthorn increased the hardness values of ice creams. An increase in the amount of Na, Mg, K, Fe, B and S in ice cream was detected with the addition of hawthorn. The use of bawl horn increased the resistance of ice cream melting in terms of sensory aspects.