2.2.4. Analysis of the Ice Cream Samples Overrun Measurement

The volumes of ice cream mixtures (just before freezing) and ice cream samples (immediately after freezing) were weighed, and values were recorded [15]. Overrun values of the ice cream samples were calculated according to the formula described by Equation (5);

$$\text{Overrun} \left( \% \right) = \frac{W\_2 - W\_1}{W\_1} \times 100 \tag{5}$$

where *W*1, and *W*2 represent the weight of a unit volume of ice cream mix and the weight of a unit volume of ice cream after freezing, respectively.

### Thermal Properties of Ice Cream Samples

The thermal properties of ice cream samples were analyzed by a differential scanning calorimeter (DSC) by A DTA-DSC (differential scanning calorimetry) operating at atmospheric pressure (STA44gf3, Netzsch, Germany) according to the method reported by Hwang et al. [32]. Ice cream samples of 10 mg were placed in a pre-weighed aluminum sample pan, the pan was sealed using a Quick Press pan crimper (Tzero), and the thermal data were recorded from −20 to +50 ◦C in a nitrogen atmosphere with a heating rate of 1 ◦C/min. An empty pan was used as the reference. The flow rates of nitrogen gas for cooling were 50 mL/min. The onset temperatures (T0), Tf, and ΔHf of the transitions of ice formation and ice melting were determined. The onset temperatures are considered as the intersection of the tangent and baseline to the left side of the melting peak. Freezing points were determined by using the temperature of the steepest slope. The enthalpy of fusion was calculated by extrapolating the baseline under the peak by connecting the flat baseline before and after the melting peak and integrating the peak above the baseline. The amount of ice formed per gram of sample (freezable water) was determined by the method described by Soukoulis et al. [33] by dividing the melting enthalpy with the pure ice fusion latent heat (S = 334 J/g).

### Sensory Analysis of Ice Cream

A trained panel of 10 members (graduate students and academic staff from the Food Engineering Department at Yildiz Technical University in Istanbul, Turkey) assessed the sensory characteristics of ice cream samples. Panel members were instructed on the ice cream samples prior to the commencement of the tests. The training consisted of a two-hour thorough presentation to the panelists on the purpose of the study and the characteristics of the samples. The panelists were asked to identify the optimal persimmon content for the required enhanced ice cream in terms of look and color, odor, taste and flavor, texture, melting resistance, and overall acceptability. Ice cream samples were evaluated using a scaling method of descriptive attributes for all parameters (1 = undesired, 9 = desired) [34].
