## 3 Results and Discussion  
_Chemical Analysis of Moldavian Dragonhead Bagsase_  
Moldavian dragonhead bagsase (MDB) is obtained by pressing oil from seeds contained 5.43% of fat (Table 2). MDB is characterized by unique content of fatty acids. Over 90% of the fatty acids present in these MDB are unsaturated, of with over 80% are polyunsaturated fatty acids [7]. Linolenic acid ALA 18:3 (62.21%), belonging to the omega-3 group, had the highest share in the fat fraction. Linoleic acid LA (_n-6_) 18:2 in the tested MDB constituted more than 20% of fatty acids, and the content of oleic acid (_n-9_) 18:1 was approximately 10%. Similar results were obtained by [PERSON] [31], [PERSON] [7], and [PERSON] and [PERSON] [32]. Comparing the obtained results, e.g., with high-linolenic oils, such as linesed oil and chia, the content of linolenic acid in MDB was higher than in linesed (50%) and chia (62%) oils. The _n-3_ to _n-6_ ratio (3.5) was higher than that of flax (3.3) and chia (3.2) oils [7]. The human body cannot synthesize linolenic acid, and therefore, it is known, along with linoleic acid, as an essential fatty acid. Due to the high content of this fatty acid and high ratio of _n-3/n-6_, Moldavian dragonhead seed, the extracted oil, and bagsase can be used as a food supplement, where enrichment with omega-3 fatty acids is needed. MDB contained 23.97% protein. According to [PERSON] et al. [33] the seeds of the blue variety of D. moldavica L. contain approx. 21.03% protein, 24.02% fat, 11.23% fiber, and 4.91% ash. Protein is characterized by a favourable amino acid composition and high nutritional value. It contains a lot of sulphur amino acids (methionine and cystine) [33]. The chemical composition of ice cream enriched with MDB is presented in Table 3. The obtained ice cream had a high dry matter content, ranging from 40.56 g (100 g)\({}^{-1}\) to 41.02 g (100 g)\({}^{-1}\). Increasing the dry matter content in the ice cream mixture reduces the diameter of the ice crystals, which is very desirable and improves the consistency of the ice cream. In addition, the dry matter content affects the degree of aeration in ice cream [34]. In general, formulations with a high dry matter content produce a better quality ice cream. According to [PERSON] [1], typical ice cream should contain between 28% and 40% dry matter with a fat content between 7 and 15%. However, according to [PERSON] and [PERSON] [35], low fat ice cream should contain dry matter in the range of 28-32% with a milk fat content of 2-5% and in the case of light ice cream, dry matter is in the range of 30-35% with a fat content of min. 5-7%. \begin{table}
\begin{tabular}{c c} \hline \hline
**Fatty Acid** & **Content [\%]** \\ \hline Protein & 23.97 \(\pm\) 0.221 \\ Fat & 5.43 \(\pm\) 0.120 \\ Palmitic acid 16:0 & 5.83 \(\pm\) 0.843 \\ Stearic acid 18:0 & 2.05 \(\pm\) 0.581 \\ Oleic acid (_n-9_) 18:1 & 9.86 \(\pm\) 0.214 \\ Linoleic acid (_n-6_) 18:2 & 20.39 \(\pm\) 0.672 \\ Linolenic acid (_n-3_) 18:3 & 62.21 \(\pm\) 0.810 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Chemical composition of MDB. The protein content in the ice cream supplemented with MDB changed significantly (\(p<0.05\)) from 10.16 g (100 g)\({}^{-1}\) for the LW1.0 sample to 12.07 g (100 g)\({}^{-1}\) for ice cream with 3.0% MDB addition. The importance of protein in ice cream is justified by the ability of this compound to stabilize the emulsions after the homogenization process. Proteins also have a large influence on the water-holding capacity of products, improving the viscosity of the mixtures, reducing ice formation, and increasing the melting resistance of ice creams [1]. According to [PERSON] [1], standard ice cream generally has a protein content of around 4-5%, lower than the values obtained in the present study. The fat content of ice cream samples is given in Table 3. All results differed significantly (\(p<0.05\)) from each other. That with the increase in the percentage of MDB in the ice cream, the content of fat and fatty acids increases significantly (Table 4).