Effect of Wheat Bran Fortification on the Quality Attributes of Ice Cream

Year 2025, Volume: 4 Issue: 2, 60 - 68, 15.10.2025

Bayram Ürkek , Hüseyin Ender Gürmeriç , Hüseyin Çelik

https://doi.org/10.5281/zenodo.17359227

Abstract

The objective of this study was to evaluate the impact of adding 2.5% wheat bran (WB2) and 5% wheat bran (WB5) on the physicochemical, rheological, color, and sensory properties of ice cream. Increases were observed in dry matter ash and acidity values, while decreases were observed in fat and pH values. The results of the physicochemical analysis showed the following values: 36.86-38.62% for dry matter, 0.57-0.61% for ash, 0.16-0.23% for acidity, 6.40-8.30% for fat, and 6.37-6.57 for pH. The WB5 sample showed higher dry matter and ash contents, whereas fat content decreased compared to the control (C). Increasing wheat bran levels were associated with increased acidity and decreased pH. The first dripping time of ice creams containing 5% bran increased, while their melting rate decreased. A substantial increase in apparent viscosity was revealed by rheological analysis with wheat bran addition at both 20 and 50 rpm, especially in WB5. Color measurements revealed that wheat bran significantly reduced the L* and whiteness index (WI) values, while also increasing the a*, b*, chroma (C*), and hue angle (H°) values. These changes resulted in darker coloration. Sensory evaluation showed a general decline in panel scores with higher wheat bran levels. Although the control had high scores, the scores of the ice creams with added wheat bran were also acceptable. Wheat bran, commonly utilized as animal feed, was chosen to investigate its potential application as a functional food in human diets.

Keywords

Ice cream , wheat bran , viscosity , sensory properties , color parameters

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