# Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream
## 3 Results and Discussion
### Sensory Properties
It is noteworthy that their formulations did not contain dairy fat, an ingredient that can significantly affect consumer preferences. Consistent with the finding of our research, [PERSON] et al. [22] reported that yoghurt made from a combination of cow's milk and the hazelnut beverage received satisfactory sensory evaluations. Additionally, [PERSON] et al. [50] noted that the incorporation of hazelnut skin into yoghurts did not compromise their sensory qualities. Our data indicates that the samples containing a smaller quantity of flour (HN1, HN2, and HN3) scored slightly lower than the control regarding textural characteristics, specifically scoopability and mouthfeel. However, this lower flour content did not adversely affect the overall acceptability of the ice cream. This can likely be explained by the relatively minor negative impact on the properties mentioned above, while the positive aspects of the additive, the pleasant aroma and flavour of hazelnuts, dominate. Conversely, in the sample with complete replacement, the adverse effect of hazelnut flour on the ice cream's texture prevailed. Therefore, although sample HN4 was rated highly for both taste and especially for aroma, the substantial increase in flour content considerably diminished its aftertaste rating. The low aftertaste score may reflect an unpleasant sensation that remains in the mouth after consuming ice cream with a high flour content. Namely, panellists highlighted  
Figure 5: Sensory scores of ice cream samples: (**a**) overall acceptability and (**b**) specific sensory attributes. The results are expressed as mean \(\pm\) SD. Means in the same column with different superscripts are significantly different according to the Tukey HSD test (\(p<0.05\)). C—control ice cream; HN1, HN2, HN3, HN4—samples with 25%, 50%, 75%, and 100% replacements of SMP with HPCF. undesirable sensations in the mouth, such as a sandy and grainy texture in the ice cream with high substitution levels. Decreased scores for mouthfeel in samples with higher replacement levels can be attributed to HPCF particles. Furthermore, the sample that completely replaced milk powder showed the highest instrumental hardness and the lowest overrun, which likely negatively influenced scoopability, resulting in the lowest score for this characteristic, in addition to its mouthfeel. Namely, harder ice creams may be less palatable if they require excessive effort to scoop or bite into. Colour plays an essential role in consumer perception of quality and flavour expectation before tasting occurs. In addition, it is known that consumers often associate food colours with certain flavours. The sensory analysis indicates that the darker tones, along with a more pronounced reddish and brownish shade resulting from the addition of hazelnut flour, did not negatively impact the visual assessment of the ice cream. Sample HN4, which received the lowest rating for appearance, may have been rated poorly due to its visibly less smooth surface and increased roughness and graininess, as observed by various evaluators. The findings from this research highlight that while partial substitutions of SMP with HPCF can enhance consumer acceptability in ice cream formulations, complete replacement with alternative ingredients such as flour may lead to unfavourable outcomes. Therefore, careful consideration must be given when modifying traditional recipes to ensure that product quality and consumer satisfaction are maintained. The results of the sensory analysis of ice cream with HPCF are promising, providing an important basis for further research. Such an approach, in addition to the utilization of this valuable by-product, can be used to enrich ice cream with various nutrients.