Research Information System
Journal of Food Quality, vol.2025, no.1, 2025 (SCI-Expanded, Scopus)
This study investigates the innovative use of geographical indication (GI) products—Kars Kashar cheese and Kars honey—in ice cream production to enhance sensory characteristics and introduce new product variations. The primary objective was to formulate distinctive ice cream recipes incorporating these traditional local ingredients and evaluate their sensory profiles to assess their potential as premium offerings in modern gastronomy. This research underlines the practical implications of leveraging GI products for food innovation, contributing to both cultural preservation and economic sustainability. Sensory analysis revealed that specific formulations achieved high acceptability, underscoring the potential for expanding the range of dairy-based desserts with region-specific flavors. The study evaluated nine different ice cream recipes incorporating Kars Kashar cheese and Kars honey to enhance sensory and structural qualities. Recipes 6, 8, and 9 showed the best structural properties, with no detectable sandy or dry textures. Most recipes, except Recipe 3, were free from undesirable odors such as bitterness, yeast, and mold, with Recipe 5 scoring highest in overall aroma ((Formula presented.) = 4.80). Recipe 6 stood out as the top performer in terms of overall flavor ((Formula presented.) = 4.60), followed by Recipe 7 ((Formula presented.) = 4.40) and Recipe 3 ((Formula presented.) = 4.25). These results emphasize the effectiveness of using local, high-quality ingredients to achieve desirable sensory attributes in innovative dairy products.