Current Approaches in Functional Ice Cream Development and Their Applications In Maraş Ice Cream

Abstract

Functional foods attract attention with both their nutritional properties and their positive health effects. In recent years, increasing consumer interest in natural and functional ingredients has led to the development of traditional products such as ice cream that contain functional ingredients. While ice cream offers some of the nutritional advantages of milk, its content of functional elements such as antioxidants, fibre and phenolic compounds is limited. Therefore, it is important to enrich it with ingredients such as probiotics, prebiotics, dietary fibres, herbal ingredients, and functional stabilisers. Maras ice cream, a traditional product with a geographical indication in Türkiye, provides a suitable basis for functional food applications in this context. This study aims to examine current approaches to producing functional ice cream and evaluate innovative ways to enrich Maras ice cream with functional ingredients.

Keywords

• Functional food
• Ice cream
• Maras ice cream

References

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