## 3 Results and Discussion
These values for fat ranged from 2.19 g (100 g)\({}^{-1}\) (LW1.0) to 5.33 g (100 g)\({}^{-1}\) (LW3.0). The fat content affects the degree of aeration in the ice cream. Many authors define fat content limits in cream ice cream at the level of 8 and 12%, at which the best air entrainment effect is obtained [1; 35]. The ratio of fat content to dry matter content is also important and depends on the type of ice cream. For ice cream made with sucrose, the fat content is three times less than the dry matter content with 70% aeration, and for ice cream with inulin the fat content is almost five times less than the dry matter content with 43% aeration [36]. As verified in Table 3, the ash content for all the ice cream formulations were similar, however, ice cream sample LW3.0 contained higher amounts (2.06 g (100 g) \({}^{-1}\) (\(p<0.05\)). The effect of addition of MDB on the pH ice cream presented in Table 3. pH value ranged between 5.80 and 5.88 and it was observed that the increasing proportion of MDB did not cause significant changes in the pH of the ice cream. The obtained pH values were lower than those obtained by other authors of the studies, 6.27-6.52 [37], 6.17-6.48 [38], and 6  
the dry matter content, the size of ice crystals, the number and size of fat particles, as well as the composition of the ice cream mixture [41]. The hardness of the tested ice cream differed statistically significantly (\(p<0.05\)) and ranged from 9.25 N to 28.76 N. The highest hardness was recorded for ice cream with a 3.0% share of MDB (LW3.0) (Table 5). Increasing the percentage of this additive in ice cream resulted in an increase in their hardness. Similar relationships were observed for the adhesiveness (stickiness). Adhesiveness is defined as the work necessary to overcome the attractive forces between the surface of the food product and the surface of other materials with which it comes in contact. Ice cream with a 1.0% share of MDB (LW1.0) had the lowest adhesiveness (\(-15.72\) N\(\cdot\)s), while that with a 3.0% share the highest (\(-44.47\) N\(\cdot\)s). Numerous factors such as the ingredients used [42; 43], fat network, ice phase volume, ice crystal content and ice crystal size [41] influence hardness. The effect of fat content and gum concentration on the adhesiveness of sample was found parallel to the results of the hardness; that may be due to change in ice phase volume, viscosity and texture [43]. The similar trend for these parameters was reported by other researchers [44; 45]. Apparent viscosity is a physical property of ice cream. According to [PERSON] and [PERSON] [35] viscosity is especially important for industry design but there is not a clear optimum value for viscosity. Figure 2 shows the viscosity values for the five tested ice cream samples at variable speed. The study on the viscosity of ice cream with the addition of MDB showed non-linear characteristics, i.e., samples exhibited pseudoplastic behavior. The LW3.0 and LW2.5 samples showed the greatest decrease in viscosity for low speed gradients, while the LW1.0 and LW1.5 samples showed a very low initial viscosity value of 3.2 and 6.6 Pa\(\cdot\)s, respectively. The increase in viscosity along with the increase in the proportion of MDB in ice cream may be caused by the presence of fiber. [PERSON] et al. [46] noted that the increase in viscosity in low-fat ice cream with the addition of inulin may cause interactions between the dietary fiber and water as a component of the ice cream mixture. Table 6 shows the values of the cryoscopic temperature and thermophysical properties (thermal conductivity--\(\lambda\), heat capacity--C, thermal diffusivity--a) of ice cream with different percentages of bagasse from _D. moldavica_ L. seeds. The cryoscopic temperature of the tested samples did not differ statistically significantly and ranged from \(-3.5\)\({}^{\circ}\)C to \(-4.0\)\({}^{\circ}\)C. This parameter is one of the most important thermophysical properties of food.