*2.2. Methods*

The study was carried out in two stages. In the first stage, the responses were obtained at 17 different points for ice cream samples through the Design Expert Software (Version 7; Stat-Easy Co., Minneapolis, MN, USA), and the formulation was optimized according to flow behavior characteristics. In the second stage, the dynamic rheological and melting profile properties of the ice cream samples produced according to the optimum formulation were examined and characterized.
