Ice cream is a nutritional food hav

Ice cream is a nutritional food having most of the milk con-. stituents, which are fat and carbohydrate in high amounts,. protein and minerals, especially calcium, in moderate. amounts, and vitamins, especially riboflavin and fat-soluble. vitamins, in lesser amounts. However, due to its high calorie. value, people who have diabetes and who do not want to con-. sume high-calorie food tend not to consume ice cream. In our study, we used different recipes and made ​​low-fat and non-fat. ice creams and compared those to light ice cream:. The experimental mixes were significantly more viscous. than the control due to the water binding capacity of carbo-. hydrate- and protein-based ingredients. The texture scores of the ice creams (sensory evaluation) were parallel to the vis-. cosity values. The energy value of the ice creams was reduced by 75%. for reduced-fat ice cream, 72% for non-fat ice cream and 41%. for light ice cream (control group) compared to full-fat ice. cream (207 kcal / 100 g). The increase in total solids in the mix resulted in a better. texture, a lower melting rate, lower overrun and better shape. retention. However, the control with a lower level of total. solids had the highest overrun. There was a negative correla- tion between the amount of total solids in the ice cream mix. and the overrun of the ice cream. Sensory evaluation of ice creams showed that the low-fat. ice cream had a better taste and texture than the other types. Especially, since inulin is a prebiotic, it will be very useful for. application in ice creams cultured with probiotic bacteria. It has health benefits and also gives taste and texture to low-fat. ice cream