Use of Hemp Seed Milk İn Ice Cream and Its Effect on Physicochemical, Rheological, Bioactive and Sensorial Properties

Abstract

The nutritional and positive effects of plant-based milks on human health are increasingly studied, and their integration into various food formulations has become essential in new product development. In this study, hemp seed milk was added to the ice cream mix as a functional ingredient and a replacement for cow’s milk (0-25-50-75-100%) to investigate its effect on the physicochemical, rheological, textural, functional, and sensory properties of ice cream. As the ratio of hemp seed milk with a high protein content increased in the mix, ice cream samples with higher protein content were obtained compared to the control sample. The use of hemp seed milk reduced the first dripping time and increased the melting rate of ice creams, causing them to melt in a greater mass. However, statistically insignificant changes in the hardness parameter were observed as their textural properties. The apparent viscosity values of ice creams decreased, and the difference between elastic (G') and viscous (G'') properties also reduced compared to the control ice cream. Among ice creams with hemp seed milk, the sample containing 25% hemp seed milk received the highest sensory score. Considering the functional properties, as the hemp seed milk ratio increased, ice creams with higher total phenolic contents and antioxidant activities were obtained compared to the control sample. In conclusion, taking into account its favorable sensory properties, using a 25% hemp seed milk ratio can be suggested as a plant-based milk option that delivers desirable physicochemical and functional characteristics to ice cream. © 2025 Sidas Medya A.S.. All rights reserved.