摘要：In this study, the effect of saffron addition on some physicochemical and sensorial properties of plane (with sucrose) and diabetic (with maltitol) ice-cream was investigated. It was determined that addition of saffron to the ice-cream mix resulted in higher overrun ratio and lower viscosity and gave light yellow colour to the mix ( P <0.05). In addition, sensorial properties such as colour, rough texture and general acceptability of ice-cream types with saffron scored higher than the other types by panellists ( P <0.05). It was concluded that saffron could be used in the production of plane and diabetic ice-cream types because of determined positive effects on ice-cream properties such as colour, taste and overrun.
