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Journals / Akademik Gıda / 2026 / Cilt: 23 Sayı: 1

Use of Hemp Seed Milk in Ice Cream and Its Effect on Physicochemical, Rheological, Bioactive and Sensorial Properties

Dondurmada Kenevir Tohumu Sütü Kullanımı ve Fizikokimyasal, Reolojik, Biyoaktif ve Duyusal Özellikleri Üzerine Etkisi

Ayşegül Beşir Özgeçen(Ondokuz Mayis University, Faculty of Engineering, Department of Food Engineering)0000-0002-6442-6807
Pages
1–11
Publication Date
2025-05-11
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, taking into account its favorable sensory properties, using a 25% hemp seed milk ratio can be suggested as a plant-based milk option that delivers desirable physicochemical and functional characteristics to ice cream.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The nutritional and positive effects of plant-based milks on human health are increasingly studied, and their integration into various food formulations has become essential in new product development.
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Key Findings & Data:In this study, hemp seed milk was added to the ice cream mix as a functional ingredient and a replacement for cow’s milk (0-25-50-75-100%) to investigate its effect on the physicochemical, rheological, textural, functional, and sensory properties of ice cream.
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Conclusion & Impact:In conclusion, taking into account its favorable sensory properties, using a 25% hemp seed milk ratio can be suggested as a plant-based milk option that delivers desirable physicochemical and functional characteristics to ice cream.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kenevir tohumu sütü · tohum bazlı sütler · bitkisel sütler

Abstract

The nutritional and positive effects of plant-based milks on human health are increasingly studied, and their integration into various food formulations has become essential in new product development. In this study, hemp seed milk was added to the ice cream mix as a functional ingredient and a replacement for cow’s milk (0-25-50-75-100%) to investigate its effect on the physicochemical, rheological, textural, functional, and sensory properties of ice cream. As the ratio of hemp seed milk with a high protein content increased in the mix, ice cream samples with higher protein content were obtained compared to the control sample. The use of hemp seed milk reduced the first dripping time and increased the melting rate of ice creams, causing them to melt in a greater mass. However, statistically insignificant changes in the hardness parameter were observed as their textural properties. The apparent viscosity values of ice creams decreased, and the difference between elastic (G') and viscous (G'') properties also reduced compared to the control ice cream. Among ice creams with hemp seed milk, the sample containing 25% hemp seed milk received the highest sensory score. Considering the functional properties, as the hemp seed milk ratio increased, ice creams with higher total phenolic contents and antioxidant activities were obtained compared to the control sample. In conclusion, taking into account its favorable sensory properties, using a 25% hemp seed milk ratio can be suggested as a plant-based milk option that delivers desirable physicochemical and functional characteristics to ice cream.

Özet

Bitki bazlı sütlerin insan sağlığı üzerindeki besleyici ve olumlu etkileri giderek daha fazla araştırılmakta ve bunların çeşitli gıda formülasyonlarına entegrasyonu, yeni ürün geliştirmede önemli bir hale gelmektedir. Bu çalışmada, kenevir tohumu sütü, fonksiyonel bir bileşen ve inek sütü yerine (0-25-50-75-100%) kullanılmak üzere dondurma karışımına eklenerek, dondurmanın fizikokimyasal, reolojik, tekstürel, fonksiyonel ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Dondurma karışımında protein içeriği yüksek kenevir tohumu sütü oranı arttıkça kontrol dondurmaya göre daha yüksek protein içeriğine sahip dondurmalar elde edilmiştir. Kenevir tohumu sütü kullanımı, dondurmaların ilk damlama süresini kısaltıp erime hızını artırarak daha büyük kütlede erimeye neden olmuştur. Ancak tekstürel özelikler incelendiğinde sertlik parametresi üzerinde istatistiksel olarak anlamlı bir değişiklik gözlenmemiştir. Dondurmaların görünür viskozite değerleri azalmış, elastik (G') ve viskoz (G'') özellikleri arasındaki fark da kontrol dondurmasına göre azalmıştır. Kenevir tohumu sütü ilave edilen dondurmalar arasında %25 kenevir tohumu sütü içeren dondurma en yüksek duyusal değerlendirme puanını almıştır. Fonksiyonel özellikler dikkate alındığında ise kenevir tohumu sütü oranı arttıkça kontrol dondurmaya göre daha yüksek toplam fenolik ve antioksidan aktiviteye sahip dondurmalar elde edilmiştir. Sonuç olarak %25 kenevir tohumu sütü oranı dondurmanın hem fizikokimyasal ve fonksiyonel özelliklerini geliştiren hem de duyusal açıdan beğenilen bitki bazlı süt olarak önerilebilir.

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Cite This Article

Özgeçen, A. B. (2025). Use of Hemp Seed Milk in Ice Cream and Its Effect on Physicochemical, Rheological, Bioactive and Sensorial Properties. Akademik Gıda, Cilt: 23 Sayı: 1, 1–11. https://doi.org/10.24323/akademik-gida.1697132

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