# Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream
## 3 Results and Discussion
### Sensory Properties  
The sensory attributes of ice cream are associated with its physicochemical properties, which include viscosity, fat destabilization index, overrun, hardness, melting behaviour, and colour metrics. Each of these elements plays a significant role in determining the product's appearance and scoopability, as well as the overall sensory experience while consuming the ice cream [36]. In this research, the control ice cream sample received an overall acceptability rating of 7.41, as illustrated in Figure 5a. Moreover, it is evident that the samples in which SMP was substituted with 25-75% of HPCF were highly acceptable, recording scores exceeding those of the conventional ice cream formulation, with values ranging from 7.45 to 7.48. These results demonstrate that the samples with HPCF replacement up to 75% were ranged between \"like very much\" and \"like moderately\". The only sample that displayed a significant (\(p<0.05\)) reduction in results, specifically a decrease of about 0.8 points, was HN4, where milk powder was fully substituted with flour. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sample** & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) & \(WI\) & \(BI\) & \(C^{*}\) & \(h^{*}\) & \(\Delta E\) \\ \hline C & 91.03 \(\pm\) 0.32 \({}^{*}\) & \(-\)19.93 \(\pm\) 0.08 \({}^{*}\) & 12.90 \(\pm\) 0.27 \({}^{*}\) & 84.17 \(\pm\) 0.38 \({}^{*}\) & \(-\)0.015 \(\pm\) 0.001 \({}^{*}\) & 13.05 \(\pm\) 0.27 \({}^{*}\) & 98.49 \(\pm\) 0.39 \({}^{*}\) & - \\ HN1 & 83.03 \(\pm\) 0.41 \({}^{*}\) & 0.98 \(\pm\) 0.08 \({}^{*}\) & 10.64 \(\pm\) 0.69 \({}^{*}\) & 79.93 \(\pm\) 0.28 \({}^{*}\) & 0.009 \(\pm\) 0.001 \({}^{*}\) & 10.68 \(\pm\) 0.69 \({}^{*}\) & 86.47 \(\pm\) 0.77 \({}^{*}\) & 8.84 \(\pm\) 0.56 \({}^{*}\) \\ HN2 & 79.54 \(\pm\) 10.3 \({}^{*}\) & 2.03 \(\pm\) 0.24 \({}^{*}\) & 10.04 \(\pm\) 0.61 \({}^{*}\) & 77.10 \(\pm\) 1.07 \({}^{*}\) & 0.019 \(\pm\) 0.002 \({}^{*}\) & 10.25 \(\pm\) 0.65 \({}^{*}\) & 78.62 \(\pm\) 0.67 \({}^{*}\) & 12.52 \(\pm\) 0.92 \({}^{*}\) \\ HN3 & 74.57 \(\pm\) 0.63 \({}^{*}\) & 30.07 \(\pm\) 0.10 \({}^{*}\) & 10.43 \(\pm\) 0.39 \({}^{*}\) & 72.34 \(\pm\) 0.63 \({}^{*}\) & 0.030 \(\pm\) 0.001 \({}^{*}\) & 10.88 \(\pm\) 0.37 \({}^{*}\) & 73.59 \(\pm\) 0.77 \({}^{*}\) & 17.39 \(\pm\) 0.58 \({}^{*}\) \\ HN4 & 71.40 \(\pm\) 0.91 \({}^{*}\) & 4.33 \(\pm\) 0.25 \({}^{*}\) & 12.12 \(\pm\) 0.27 \({}^{*}\) & 68.63 \(\pm\) 0.80 \({}^{*}\) & 0.044 \(\pm\) 0.003 \({}^{*}\) & 12.87 \(\pm\) 0.31 \({}^{*}\) & 70.37 \(\pm\) 0.90 \({}^{*}\) & 20.63 \(\pm\) 0.90 \({}^{*}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Colour properties of ice cream samples. In addition to the overall liking, specific sensory attributes were evaluated. The introduction of hazelnut flour into the ice cream did not markedly influence the scores for its appearance, scoopability, taste, aroma, and aftertaste (Figure 5b). The only notable exception was the mouthfeel score, which decreased from 4.72 to 3.52 with an increasing HPCF/SMP ratio. This decline indicates that a higher concentration of hazelnut flour negatively impacted the creamy texture typically desired in ice cream and ultimately contributed to the decreased acceptance of the HN4 ice cream sample. In addition to mouthfeel, this sample with complete replacement achieved the lowest ratings for appearance, scoopability, taste, and aftertaste. On the other hand, the samples that incorporated hazelnut flour as a partial replacement for milk powder, within the range of 25-75%, received higher scores than the control sample for appearance (4.69-4.79), taste (4.38-4.52), aftertaste (4.55-4.62), and aroma (4.66-4.69). As a result, samples HN1, HN2, and HN3 are more acceptable for consumers compared to the standard formulation of ice cream. This is in contrast to the results of the sensory evaluation of vanilla ice cream with the addition of hazelnut flour and skin [47], where increasing the flour concentration significantly decreased the acceptability of the product.