Determination of physicochemical and antioxidant properties of icecream produced with the addition of Jerusalem artichoke (Helianthus tuberosus L.)

The study investigates the effects of incorporating Jerusalem artichoke (Helianthus tuberosus L.) into ice cream formulations on their physicochemical and antioxidant properties of icecream. Jerusalem artichoke, known for its high inulin content and beneficial carbohydrates, was added to ice cream in varying concentrations (5%, 10%, and 15%) and evaluated for its impact on dry matter, protein, ash, pH, acidity, sugar content, viscosity, volume increase, first dripping time, total melting time, color values, total phenolic content, DPPH free radical scavenging activity, and total antioxidant capacity.The results revealed that the addition of Jerusalem artichoke significantly improved the dry matter and antioxidant properties of the ice cream, with the highest values observed in samples containing 10% and 15% Jerusalem artichoke. The protein content decreased slightly with the addition of Jerusalem artichoke, while ash content increased. The pH and acidity values also showed significant changes, with higher concentrations of Jerusalem artichoke resulting in higher pH and acidity. Overall, the incorporation of Jerusalem artichoke into ice cream formulations enhances the nutritional and functional properties. These findings suggest that Jerusalem artichoke is a valuable ingredient for developing functional ice cream with potential health benefits.