Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape ( Vitis vinifera L.)

In this study, the effect of adding dried Besni grape ( BG ) at different concentrations on the physico‐chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition ( T g ′ ), melting ( T m ′ ), freezing ( T f ) and melting ( T m ) point temperatures, and sensory properties of ice creams was investigated. Generally, the addition of BG caused a statistically significant ( P  < 0.01) increase in total solids, ash, fat, viscosity, first dripping times, complete melting times and a * colour values, while it decreased protein, pH , overrun, L *, b *, T g ′ , T m ′ , T f and T m values. The colour scores of ice cream samples showed a statistically significant increase ( P  < 0.05) with the increment of BG concentration, while the effects of BG addition on texture, resistance to melting, flavour, gumming structure and overall acceptability scores were not statistically significant.