International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-1, Jan-Feb- 2018

http://dx.doi.org/10.22161/ijeab/3.1.5 ISSN: 2456-1878

Production of Ice Cream with Carob Bean

Pekmez (Molasses)
Dr. Abdullah Badem1, Dr. Zafer Alpkent2
1
Selcuk University, Veterinary Faculty, Food Hygiene and Technology Department, Konya, Turkey
2
Asst. Prof., Mediterranean University, Engineering Faculty, Food Engineering Department, Antalya, Turkey

Abstract— Day to day, it is known that people are giving diseases such as obesity, coronary heart disease, diabetes
importance to nutrition their diets in terms of health. and cancer. (Koeferli vd., 1996:1, Popkin ve Larsen,
Whether or not the materials used in the production of 2004:2). For this reason, consumers tend to deviate from
food are natural, the amount used in production and the consumption of known fatty foods, which have a
effect on human health have become more important. In significant impact on human health.
this study, low-fat ice cream was produced with rich Carob (Ceratonia siliqua L.) is a plant belonging to the
composition carob molasses (pekmez), which has a Ceratonia genus of the Leguminosae family and is grown
positive contribution to nutrition, and the effect on ice in regions where the Mediterranean climate dominates
cream was investigated. Physical and chemical analysis (Turhan vd., 2007: 417, Tetik vd., 2010: 1, El Batal vd.,
results of ice cream, pH 6,31, dry matter 27,23%, fat 2016: 1). Carob has 91-92% dry matter and 62-67% total
3,50%, protein 3,86%, overrun 18,99% and viscosity (10 soluble dry matter when it matures. A significant portion
rpm-20 rpm-50 rpm) 11.840, 6.560, 3.344 cP, was found. of soluble dry matter forms saccharose (34-42%), fructose
As a result, a new product has been made which can be (10-12%) and glucose (7-10%) (Karkacıer ve Artık
used in ice cream production of carob molasses. 1995:). Other studies have shown that carob molasses has
Keywords— Carob, carob molasses, low-fat ice cream. a total sugar content of 60-70% (Ekşi ve Artık 1986:,
Şimşek ve Artık 2002: 465, Turhan vd., 2007: 418, Tetik
I. INTRODUCTION vd., 2010: 41).
Ice cream, and all other frozen desserts, usually consist of Carob is composed of two parts: fruit pulp (pod) (90%)
seven ingredients: Fat, nonfat dry milk, sweeteners, and seed (10%). From the pulp part of carob, grape
stabilizers, emulsifiers, water and flavoring agents. molasses, carob flour and animal food products are
Although frozen desserts are a very large area, the produced and locust bean gum (LBG), which is used as a
production of all of them is similar. stabilizer in food and other areas (which form a very
Ice cream is a milk product obtained by mixing, viscous solution even when used in low quantities), is
pasteurizing, homogenizing, cooling and freezing of pasta produced from the core part. LBG is synergistic with
ingredients (Goff, 1997: 365, Arbuckle, 1986: 1, Goff ve carrageenan, agar and xanthan gum, creating a very
Hartel, 2013:1). Ice cream is defined as “ice cream, milk strong and elastic gel (Kumazawa vd., 2002: 373, El
and other dairy products, water, sugar and/or additives are Batal vd., 2016: 956). It is estimated that 200,000
mixed at a certain ratio, when desired, by the addition of hectares per year of the world produce over 300,000 tons
salep, egg and/or flavoring and which is prepared and of carob fruit (El Batal vd., 2016: 955, Vekiari vd. 2011:
packaged according to its technique after being 751). It is determined that there are 370.000 carob tree
pasteurized and flavoring substances are added in various trees in Turkey and that 13,985 thousand tons of carob
forms when necessary” at Turkish standards 4265. (TSE, bean is produced in 2015 (TSI, 2016).
1992). Marshall and Arbuckle (1996: 315) described the Pekmez (molasses) is produced as a traditional product in
composition of an economical ice cream as 35-37% total Turkey for many years. Pekmez is produced from fruits
dry matter, consisting of 10% milk fat, 10-11% nonfat dry with high sugar content such as grape, apple, carob, plum,
matter, 15% flavor, 0,3% stabilizer and emulsifier. watermelon, apricot, fig, sugar beet, hawthorn, mulberry,
It is known that instead of synthetically produced raisins, corn, sugar cane (Üstün ve Tosun, 1997:417,
products in the world, tendency to natural products Şimşek ve Artık 2002: 460, Özdemir vd., 2004: 33,
increases. Along with consumption of high-energy food, Karababa ve Işıklı, 2005: 357, Sengül vd., 2007:39).
immobile life of mankind triggers obesity. The nutrition Grape molasses is defined as “grape pekmez is a thick
diet consists of processed foods, low fiber and high fat liquid food which is produced adding honey, cow milk,
saturated fat and sugar content, with low physical activity, milk powder, egg, by vacuuming or thickening in
poses a serious threat to health and causes important accordance with the technique, without reducing the

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International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-1, Jan-Feb- 2018
http://dx.doi.org/10.22161/ijeab/3.1.5 ISSN: 2456-1878
acidity of the fresh or raisin extract, or by reducing its diabetes, urinary infections, liver, kidney, stomach,
acidity with calcium carbonate or sodium carbonate, intestineand lung treatment (Bulut, 2006: 65, Güneş,
followed by drying with tannin gelatin or suitable 2010: 87, Gürdal, 2010: 121,122, Dakia, 2011: 293,
enzymes” at TS 3792 (TSE, 1989). Molasses is added to Akbulut ve Bayramoglu, 2013: 67, Yıldırım ve
obtain the desired flavor and color in ice cream Kargıoğlu 2015: 104,106,107).
production, as well as to control the freezing point of ice In this study, a low-fat ice cream was produced using
cream (Temiz ve Yeşilsu, 2010: 539). Although the carob pekmez in ice cream production, giving people the
molasses compositions vary according to the fruit opportunity to choose a new variety of products with
obtained, the basic composition is carbohydrates (Şimşek different flavors and aromas. In the production of ice
ve Artık 2002: 460, Karababa ve Işıklı, 2005: 357). The cream, instead of synthetic materials, xanthan,
first order of pekmez production in Turkey is grape carrageenan and locust bean gums were used as natural
(Üstün ve Tosun, 1997:417). stabilizers and the effect on some properties of ice cream
Carob molasses is a traditional product produced in is investigated.
Turkey for many years from the fruits of Ceratonia siliqua
L. plant. As it is not possible to directly press the fruit II. MATERIAL AND METHOD
which reaches the consumption level, it is extracted with 2.1. Material
water. For this, the carob is broken down in sizes of 5 and Used in the production of ice cream, UHT milk, skimmed
7 mm, then moistened with water and extruded at 85 ° C milk powder, butter, sucrose, locust bean pekmez and
for 3 hours. After the extraction, perlite is filtered with LBG, carrageenan and xanthan gum, was given properties
molasses soil containing bentonite (containing 50-90% Table 1 and Table 2, were supplied from Antalya. Ice
calcium carbonate) to neutralize acidity. After then, the cream production was carried out at a milk processing
extract is concentrated by evaporation at 85ºC to 65-70º plant operating under the Food Engineering Department
Briks and the extract is pasteurized against microbial of the Faculty of Agriculture, Akdeniz University.
growth and deterioration. The final product is filled 2.2. Method
hermetically in glass jars (Demirözü vd., 2002:330, 2.2.1. Production of Ice Cream
Turhan vd., 2007: 39,40, Tetik vd., 2010: 418). Before the production of carob ice cream was carried out
As with other molasses, carob pekmez is rich in for the study, 5 different sugar-molasses mixtures were
carbohydrates and mineral substances and is an important used in preliminary experiments and molasses and sugar
food material especially for children in the age of growth, amount to be used by sensory evaluation were
pregnant women, suckling mothers, athletes and workers, determined. Stabilizer usage ratios were determined based
who need high energy. It is especially important in terms on the data obtained from the literature and were
of mineral substances such as potassium, calcium, determined in the study of Badem (2006: 51). (Marshall
phosphorus, magnesium and iron. (Demirözü vd., 2002: ve Arbuckle 1996: 29, 72-75, Vega vd., 2004:). At the
330-333, Şimşek ve Artık 2002:465, 467, Vekiari vd. end of the study conducted by Badem (2006: 51), the best
2011: 751). ice cream from sensory evaluation was selected as
Carob is widely used in the world for industry, carrageenan gum at 0,1%, xanthan gum at 0,1% and
afforestation, prevention of erosion, ornamentation, locust bean gum at 0,4%. Amounts of the substances
painting, food, animal feed and medical treatment. Carob involved in ice cream production; For a 2600 gram mix; 2
is widely used medicinally for the treatment of many liters of milk, 300 grams of molasses, 200 grams of
diseases such as flu, cough, asthma, bronchitis, wound sucrose, 70 grams of milk powder, 30 grams of butter.
healing, diarrhea, intestinal draining, reflux, nail fractures, The fat content of the frozen is set at 3,5%.
anemia, blood disorders, prostate, fatigue, cholesterol,

Table.1: Some properties of ingredients used in ice cream production.

Milk Carragenan Xsantha
Analyses UHT Milk Butter Sucrose LBG
powder gum n gum
Dry matter (%) 11,13 - 92,50 98,88 82,00 91,50 90,00
Fat (%) 3,10 82,50 - - - - -
Protein (%) 3,13 - - - - - -
pH 6,38 - - - - - -

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International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-1, Jan-Feb- 2018
http://dx.doi.org/10.22161/ijeab/3.1.5 ISSN: 2456-1878
Ice cream production is started by mixing powdered Viscosity analysis: The method given by Chang and
ingredients. Then, 2 liters of milk heated to 60ºC was Hartel (2002) was used for measuring.Viscosity of mix
added slowly, so that the mixture didn’t clump. This added pekmez was determined by measuring the
mixture was pasteurized at 80ºC for 10 minutes, then Brookfield Viscosimeter (R.V.T.) at 10 rpm, 20 rpm and
rapidly cooled to 30ºC. 300 grams of molasses was added 50 rpm at 25°C and was measured 30 seconds after the
to each mix that was cooled. After matured at 4ºC for 24 viscosimetric tip was immersed in.
hours, produced ice cream mix were frozen at -5ºC with
semi-continuous Uğur brand freezing machine. The ice III. RESULT
cream processing time was 15 minutes for each mix and Physical and chemical analysis results of ice cream
was packed. Then, hardening was carried out for 24 produced as described in Material and Method are given
hours in the deep freeze at -11ºC. The prepared ice cream in Table 3. The obtained data were given by averaging the
was kept at this temperature until analysis was made. replicate analyzes.
Tablo.3: Analysis results of ice cream.
Table.2: Some qualities of molasses used in ice cream Parameters Value
production. pH 6,31
Parameters* (%) Dry matter (%) 27,23
Dry matter 66,91 Fat (%) 3,50
Carbohydrate 62,50 Protein (%) 3,86
Lipid 0,41 Overrun (%) 18,99
Protein 4,00 Viscosity (10 rpm-cP) 11.840
Ash 2,40 Viscosity (20 rpm-cP) 6.560
Total sugar 62,00 Viscosity (50 rpm-cP) 3.344
Invert sugar 17,25
Minerals (mg/kg) IV. CONCLUSION
Potassium 7040 The effect of pekmez used at 11% and stabilizers (0,1%
Calsium 1234 carrageenan gum, 0,1% xanthan gum and 0,4% LBG) in
Phosphorus 547 ice cream production, the values of pH, dry matter,
Magnezyum 500 protein and viscosity values obtained in the study, have
Sodium 203 similarity in comparison with other studies (Koçan ve
Zinc 10 Koçak, 2002:372, Keçeli ve Konar (2003: 417, Güven
Iron 7,6 vd., 2010: 100, Temiz ve Yeşilsu (2010: 541, 542). Keçeli
Manganese 3,0 et al. (1997: 180) investigated the effects of sahlep and
Copper 0,8 some alternative stabilizers on the quality of ice cream
* The information on the table was taken from Kimtek produced with goat milk. Accordingly, depending on type
Co. (Antalya). of stabilizer used, the properties of ice cream mix have
also changed. The highest overrun values were found in
2.2.2. Analysis in ice cream ice cream adding LBG and sahlep 36,1% and 35,8%,
pH analysis: After ice cream samples were melted at 20 ° respectively.
C, they were determined using a Hanna instruments 8519 This value was calculated as 27,3% for control ice cream
brand pH meter. without any stabilizer. Again, Keçeli and Konar (2003:
417) investigated the effect of using LBG, CMC and
Dry matter analysis: The dry matter content of ice cream gelatin in ice cream produced with cow milk. Overrun
samples was determined according to TS 4265 Ice Cream values were found between 30,65% - 38,17%. The
Standard (TSE, 1992). overrun, used LBG 0,5%, ice cream was calculated as
36,93%. Overrun of control ice cream produced (0,25%
Protein analysis: Amounts of protein in ice cream LBG, 0,02% carrageenan and 0,75% guar gum, 5% fat)
samples were determined by the Kjeldahl Method by Atsan and Çağlar (2008) was determined as 25,26%.
(AOAC, 1999: 13). Temiz and Yeşilsu (2010: 542) found that overrun rate
decreased as the amount of molasses added to
Overrun analysis: Overrun in ice cream was determined composition increased in ice cream produced using grape
as Arbuckle (1986: 187) method. and mulberry molasses. In the production of 10% grape
molasses and 10% mulberyy molasses were used in ice
cream, overrun increase 19%, 21%, respectively. Over-

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International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-1, Jan-Feb- 2018
http://dx.doi.org/10.22161/ijeab/3.1.5 ISSN: 2456-1878
use of the stabilizers results in harder structured ice endosperm and germ composition, and application to
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