Materials and Methods: This study consisted of a control group which included a salep mix (0.7%) and trial groups including 0.55% stabilizer mix (with 10%, 15% and 20% konjac gum) were created. The ice cream mixes were analyzed before production; the ice cream samples were analyzed on days 1, 15, and 30 of storage period after production.

Results: Konjac gum increased the viscosity levels of the ice cream mixes (P<0.05) in direct proportion to the amount in the mix. It was determined that the stabilizer mix containing 10% of konjac gum increased the overrun of the ice cream mix significantly (P<0.05) compared to the mix containing salep, while the overrun levels for the stabilizer mixes with 15% and 20% konjac gum were similar to the salep mix. Total melting times of the ice creams revealed that the stabilizer mix containing 20% konjac gum melted approximately 3 minutes later than the salep group, and that the 15% mix produced similar results with salep. An evaluation of all the scores after sensory analyses determined that the group produced with the stabilizer mix containing 15% konjac gum was significantly better (P<0.05) than the mix containing salep.

Conclusions: It was determined that the use of a stabilizer mixture of sodium carboxymethyl cellulose, locust bean gum and carrageenan combination with 15% konjac gum, at 0.55% level, in Kahramanmaraş type ice cream could be an alternative to salep mixture.