2.2.2. Ice-Cream Preparation

Ice cream formulations consisted of 2.5–12.5% fat (derived from 1.5% milk fat and 98.5% milk cream), 12% sugar, 3% egg yolk powder (EYP) and 0.2–0.4% xanthan gum (XG), 1–3% CSOB. XG and milk were weighed according to the formulations determined in the first stage of ice cream production. XG was slowly added in order to dissolve it thoroughly and kept in a magnetic stirrer at 1000 rpm. Then, CSOB, which was weighted according to the formulation, was added and mixed. Then milk cream was added sequentially. The EYP and sugar were added and mixed. Then, the samples were homogenized with ultra turrax (Daihan. HG-15D) at 1000 rpm for 3 min. After this process, the ice cream mixture samples were kept at 0–4 ◦C for 2 days to mature. Afterward, ice cream was produced

from the mixes using an ice cream machine (DeLonghi IL Gelataio ICK5000, Treviso, Italy). Ice cream samples were stored at −18 ◦C for analysis.

**Table 1.** Steady shear power-law parameters of the ice cream mixtures contained CSOB with ingredient compositions.


XG: xanthan gum, CSOB: chia seed oil by-product, *K*: consistency coefficient, *n*: flow behavior index, *R*2: regression coefficient corresponding to the power law model.

### 2.2.3. Analysis of the Ice Cream Mix
