Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream

Abstract

The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a- and b-values, flavour, body and texture, and appearance. The samples with hazelnut flour exhibited higher pH, nitrogen, ash, viscosity, and L-, flavour, body and texture, and appearance values than the samples with kernel skin. Samples with hazelnut flour and skin can be added to the ice cream mix to produce a non-fat ice cream at 3% and 1% levels in combination with maltodextrin, respectively.