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Full Research Article

Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization 

T
Tatang Sopandi1,*
https://orcid.org/0000-0002-5847-3121
R
Ridho Pratama Febrianto1
W
Wardah2
https://orcid.org/0000-0002-7198-0654
1Study Program of Biology, Faculty of Engineering and Science, Universitas PGRI Adi Buana, Surabaya, 60234, Indonesia.
2Study Program of Agroindustry, Vocational Faculty, Universitas 17 Agustus 1945, Surabaya, 60117, Indonesia.

ABSTRACT

Background: The development of new stabilizing ingredients for ice cream remains a focus of attention, particularly those derived from natural sources. Shiitake mushrooms contain water-soluble polysaccharides that may influence the quality of frozen dairy products.

Methods: An experimental study was conducted using a completely randomized design with four levels of shiitake mushroom water extract (SMWE) added to ice cream formulations (0, 1, 2 and 3%). Physicochemical, nutritional and sensory properties of the ice cream were evaluated.

Result: SMWE fortification significantly affected several quality attributes of ice cream (P<0.05). Viscosity, melting resistance, total solids, carbohydrate content and texture scores increased with increasing SMWE concentration. In contrast, water content and overrun decreased at SMWE levels of 1-2%, while sensory scores for overall acceptability, color and taste declined at higher concentrations (2-3%). Ice cream containing 1% SMWE showed no significant differences in overall acceptability, color, or taste compared with the control sample. The addition of SMWE changed the characteristics of the ice cream in a way that depended on the concentration. The 1% level of SMWE was found to be the optimal concentration, as it improved the physicochemical and nutritional characteristics without compromising the taste.

INTRODUCTION

Ice cream is a frozen delicacy that has been prepared and is popular all around the globe, including in Indonesia. Indonesians eat more ice cream on average every year. In 2019, they ate 0.7 per person and in 2020, they ate 0.73 per person (Statista, 2020). Ice cream manufacturing in Asian nations makes up 31% of the world’s total ice cream output (Goff and Hartel, 2013). Ice cream is made by mixing milk with flavors, sweeteners, stabilizers, emulsifiers and other things like eggs, colors and starch products. Then, it is frozen (Tsai et al., 2020). This processed food item is a good way to provide bioactive ingredients to those who require them for functional food (Mohammed et al., 2022). Several studies have reported that the incorporation of functional ingredients into ice cream can enhance its nutritional value and bioactive properties while maintaining consumer acceptability (Kumar et al., 2025).
       
Different research on lowering or replacing raw materials in ice cream recipes has shown that it is possible to make healthy goods that fulfill consumer demands, such as adding dietary fiber, prebiotics and lowering fat and sugar (Öztürk  et al., 2018; Kataria et al., 2018). Adding raw ingredients to the mix will change the quality of the ice cream, such as its smells, freezes and melts (Azari-Anpar  et al., 2017). Previous studies also reported that the incorporation of additional ingredients may influence physicochemical properties such as viscosity, melting rate and texture while maintaining acceptable sensory characteristics (Vanathi and Palani Dorai, 2020). Stabilizers are added to ice cream to make it smoother, hold water, slow down the melting process, keep the emulsion, stop ice and lactose from crystallizing, create cohesion and make the ice cream thicker (Bahram-Parvar and Therani, 2011; Azari-Anpar  et al., 2017; Andriani et al., 2022). Carboxymethylcellulose, gum arabic, carrageenan, pectin and gelatin are some of the stabilizers for ice cream that are commonly found in the market (Lestari et al., 2019). Gelatin is the most common stabilizer used in making ice cream because it stops ice crystals from forming and makes the texture smoother. However, Indonesia mostly imports it (Andriani et al., 2022). Carboxymethylcellulose, sodium alginate, carrageenan, gum arabic and pectin are other common stabilizers that come mostly from Europe, America, Australia and China.
       
Various studies are actively trying to develop new stabilizers in the manufacture of ice cream (Kurt et al., 2016). Several researchers are interested in using consumable mushrooms as stabilizers and improving the quality of ice cream. Silver ear mushroom (Tremella fuciformis) was reportedly used as a stabilizer for ice cream (Lin and Tsai, 2019). According to Tsai et al., (2020), silver ear mushroom flour may make ice cream more stable and healthy. The development of ice cream enriched with plant-based ingredients has also been investigated to improve nutritional quality and consumer preference (Varathanathan et al., 2025). Sensory evaluation remains an important parameter in determining the acceptance of novel ice cream formulations (Pawar et al., 2026).
               
Shiitake mushrooms (Lentinula edodes) are the second most-consumed mushrooms in the world. These mushrooms make up more than 25% of the world’s production (Choi et al., 2016) and their production and consumption have been steadily rising recently (Salwan et al., 2021). According to Murphy et al., (2020), shiitake mushrooms contain the water-soluble polysaccharides lentinan and â-glucan. Molecules that come from glucose may stabilize, replace fat, bind water, make emulsions and move glucose (Ahmad and Kaleem, 2018). There has been little research on the use of shiitake mushroom extract as a stabilizer for ice cream, especially on how it affects the ice cream’s physical and chemical properties and taste. This study evaluates the taste, nutritional and physicochemical characteristics of ice cream stabilized using water extract from shiitake mushrooms.

MATERIALS AND METHODS

Experimental design and location
 
This experimental inquiry was conducted in 2025 at the Faculty of Engineering and Science, Universitas PGRI Adi Buana Surabaya, Indonesia, as part of the Biology Study Program. A fully randomized design (CRD) was used to ascertain the levels of shiitake mushroom water extract (SMWE) fortification, namely 0% (control), 1%, 2% and 3% (v/v), with five replications for each level.
 
Preparation of shiitake mushroom water extract (SMWE)
 
Our shiitake mushrooms were sourced from Surabaya, Indonesia, where they were bought fresh from the market. The mushrooms (200 g) were weighed, washed under running tap water and then chopped into pieces that were approximately 1 x 1 cm. The chopped mushrooms were then blended with 200 mL of filtered water for 10 minutes in a Philips HR2115 blender from Indonesia. After heating the resulting slurry to 75oC for 30 minutes and cooling it to 45oC, it is strained through filter paper. After collecting the filtrate, it was used as the SMWE.
 
Ice cream formulation and processing
 
The ingredients for the ice cream recipe were 10 liters of fresh milk, 1.5 kilograms of white sugar, 1.5 kilograms of cornstarch and 1.3 kilograms of skim milk powder. Everything was combined well and then it was brought to a boil, stirring constantly, at 80oC. Cooling the mixture at 10oC for 4 hours followed.
       
Four 2,350 mL portions of the chilled ice cream mixture were distributed evenly. The combination had a total volume of 9,400 mL. A solution of SMWE was prepared by adding 0% (0 mL), 1% (23.5 mL), 2% (47.0 mL) and 3% (70.5 mL) volumes. Before analysis, each combination was centrifuged for 15 minutes in an ice cream maker (Model ICM-1200, Midea, China). Then, it was transferred to 500 mL containers and kept at -18oC for another 24 hours.
 
Physicochemical analysis
 
Melting resistance
 
The Arbuckle approach (1986) was used to determine the melting resistance. The 10 grams of ice cream were allowed to melt on a wire mesh over a graduated cylinder at room temperature (27oC) for 15 minutes. We used Equation (1) to figure out how much melted ice cream there was and how much melting resistance there was:
 
  
 
Where
Vi = Represents the starting volume.
Vm = Represents the volume of melted ice cream.
 
Overrun
 
Clarke (2003) provided the metrics used to quantify overrun. The ice cream mixture’s volume both before and after churning was measured. Equation (2) was used to compute overrun:
 
  
 
Where
Vf = volume of ice cream and
Vm = volume of the mix.
 
Viscosity
 
The viscosity of ice cream was measured using a Brookfield Viscometer (Model DV2T, Brookfield Engineering Laboratories, USA) equipped with spindle No. 1 at 20oC. A total of 100 mL of ice cream sample was placed in a beaker until the spindle was fully submerged. After 30 seconds of spinning at 20 rpm, the spindle was stopped and viscosity measurements were taken.
 
Nutritional analysis
 
Using standard AOAC. (2005), the nutritional characteristics of ice cream were assessed. These charac-teristics include moisture, total solids, total carbohydrate, crude protein, crude fat and ash content. The difference was used to compute the total carbohydrate content. A digital pH meter (Model HI 2211, Hanna Instruments, USA) was used to measure the pH value. The meter was calibrated at 25oC using pH 4.0 and 7.0 buffer solutions.
 
Sensory evaluation
 
Using the methodology outlined by Ocampo and Usita (2015), a sensory evaluation was conducted with forty untrained participants who demonstrated tolerance to a 5% sucrose solution in a taste test. Ice cream samples were presented at random and coded. Respondents ranked the following on a 5-point Likert scale: the following levels of distaste: (1) strong distaste, (2) complete distaste, (3) like, (4) slightly like and (5) really like.
 
Statistical analysis
 
Data on physicochemical and nutritional parameters were analyzed using one-way analysis of variance (ANOVA) at a significance level of P<0.05. When significant differences were detected, Tukey’s honestly significant difference (HSD) test was applied. Sensory data were analyzed using Chi-square analysis with predefined preference categories. All statistical analyses were performed using SPSS software version 24.0 (IBM Corp., USA).

RESULTS AND DISCUSSION

Physicochemical characteristics
 
Table 1 presents the physicochemical characteristics of ice cream fortified with shiitake mushroom water extract (SMWE). The results showed that SMWE fortification did not cause significant differences in pH values among treatments (P>0.05). In contrast, viscosity, melting resistance and overrun were significantly affected by SMWE fortification (P<0.05).

Table 1: Physicochemical profiles of ice cream fortified with shiitake mushroom extract.


       
Fortifying 1% SMWE significantly increased viscosity and melting resistance compared to the control, but the overrun decreased. As the concentration increased, both melting resistance and viscosity gradually increased and reached their highest values at 3% SMWE. These changes suggest that SMWE affected the structural characteristics of the ice cream system.
       
The overrun response to SMWE fortification was not linear. The lower overrun values at 1-2% SMWE may be attributed to the higher viscosity of the mix, which limited the incorporation of air during freezing. However, at 3% SMWE, the overrun increased and showed the highest value among all treatments. This suggests that SMWE components may contribute to improved air cell stability at higher concentrations despite increasing the viscosity of the mix.
       
The variations in viscosity, melting resistance and overrun that were observed are likely associated with the presence of water-soluble polysaccharides in shiitake mushroom extract, particularly β-glucans (Murphy et al., 2020). Masterson et al., (2020) and Vezaro et al., (2022) reported that shiitake mushrooms contain considerable amounts of β-glucan, which may function as a natural stabilizer in food systems (Ahmad and Kaleem, 2018). Muse and Hartel (2004) and Bahram-Parvar and Tehrani (2011) also reported that stabilizers can increase mix viscosity, modify melting characteristics and influence the overrun of ice cream.
       
At low to moderate SMWE concentrations (1-2%), the increased viscosity likely limited air incorporation, resulting in reduced overrun and enhanced melting resistance. This observation is consistent with studies using conventional stabilizers such as guar gum and carboxymethyl cellulose, which reported increased viscosity accompanied by reduced overrun (Marshall et al., 2003; Kurultay et al., 2010; Bolliger et al., 2000). Soukoulis et al., (2009) and Muse and Hartel (2004) also indicated that higher viscosity reduces melting by restricting air cell movement and ice crystal growth during storage. Similarly, Tsai et al., (2020) observed that polysaccharide extracts from Tremella fuciformis used in ice cream formulations increased viscosity and improved melting resistance.
       
The increase in overrun at 3% SMWE may indicate a shift in the functional role of â-glucan from primarily thickening the mix to stabilizing air cells within the ice cream structure. At sufficiently high concentrations, these polysaccharides may strengthen the continuous phase and help prevent the collapse of air bubbles during churning. Aljewicz et al., (2020) reported similar effects in ice cream containing purified β-glucan, which improved melting resistance and increased overrun. Stone (2009) also noted that variations in β-glucan content, molecular weight and structural properties can influence air cell stability and overrun behavior.
       
These findings indicate that both viscosity and air-cell stability play important roles in determining overrun. At relatively low concentrations (1-2%), SMWE behaved similarly to conventional stabilizers by increasing viscosity and melting resistance while reducing overrun. At higher concentrations, however, SMWE demonstrated the ability to stabilize air cells, suggesting its potential application in ice cream formulations to improve both viscosity and foam stability.
       
The SMWE fortification did not significantly affect the pH of ice cream, which remained within a narrow range close to neutral. This finding is consistent with previous studies indicating that shiitake mushroom extracts generally exhibit pH values around neutrality, although variations may occur depending on drying conditions (Yang et al., 2019). Similarly, Hereu et al., (2012) and Dermiki et al., (2013) reported that mushroom extracts did not significantly alter the pH of meat products or other food systems.
 
Nutritional characteristics
 
Table 2 shows the nutritional composition of SMWE-fortified ice cream. The addition of SMWE did not significantly affect crude protein, crude fat, or ash content. However, increasing SMWE concentration significantly increased total solids and carbohydrate content while decreasing water content (P<0.05).

Table 2: The nutritional profiles of ice cream fortified with shiitake mushroom water extract.


       
As SMWE concentration increased, water content decreased while total solids and carbohydrate levels increased. Ice cream fortified with 3% SMWE had the lowest water content (60.83±4.39%), the highest total solids (39.83±2.56%) and the highest carbohydrate content (28.54±2.83%) among all treatments. These changes are likely associated with the water-binding capacity of β-glucan and other polysaccharides present in SMWE. Mohammed et al., (2022) reported that â-D-glucan exhibits strong water-binding properties, while Lestari et al., (2019) demonstrated that stabilizers can influence water retention, texture and viscosity in food systems.
       
Shiitake mushrooms contain high levels of polysacc-harides, particularly β-glucan, which contributes significantly to their carbohydrate content. Rahman et al., (2023) and Miroňuk-Chodakowska and Witkowska (2020) reported that â-glucan accounts for approximately 33.9-37.4% of the total carbohydrates in shiitake mushrooms. The polysaccharide fraction mainly consists of glucose, with smaller amounts of mannose, arabinose, galactose and xylose (Choi et al., 2016).
       
Although low levels of SMWE did not significantly affect protein or ash content, slightly higher values were observed at higher concentrations. This trend is supported by studies indicating that shiitake mushrooms naturally contain relatively high protein and ash levels (Cağlarirmak, 2007; Zivanovic et al., 2003; Tabata et al., 2006). The fat content slightly decreased as the concentration of SMWE increased, which may be attributed to the aqueous nature of the extract and the relatively low lipid content of shiitake mushrooms (Rahman et al., 2023).
 
Sensory characteristics
 
The sensory test results are shown in Table 3. Panelist responses varied depending on the SMWE concentration, indicating that fortification influenced several sensory attributes. Although all formulations received favorable responses, increasing SMWE concentration gradually reduced scores for overall acceptability, color and flavor. The most preferred formulation was ice cream containing 1% SMWE, which showed comparable scores for color, flavor and overall acceptability to the control sample.
       
The results obtained in this study are consistent with previous studies reporting that the incorporation of functional or plant-based ingredients in ice cream formulations can influence physicochemical characteristics and sensory acceptability of the final product (Vanathi and Palani Dorai, 2020; Kumar et al., 2025). Similar observations were reported in functional ice cream enriched with plant-based ingredients, where improvements in nutritional quality and consumer preference were achieved without adversely affecting product quality (Varathanathan et al., 2025; Pawar et al., 2011).
       
As the SMWE concentration increased, texture preference improved, likely due to the ability of SMWE polysaccharides to enhance structural stability. The highest texture score was observed at 3% SMWE. However, at higher SMWE levels, overall acceptability decreased by approximately 2-4%. The lower acceptance at higher SMWE levels was mainly attributed to changes in color and the umami flavor characteristic of shiitake mushrooms.
       
Argyropoulos et al., (2008), Kurata et al., (2020) and Chaipoot et al., (2023) reported that processing and drying conditions of mushrooms can result in color changes that influence consumer perception. Chaipoot et al., (2023) also suggested that the presence of amino acids such as glutamic and aspartic acids contributes to the characteristic savory taste of mushrooms.
       
These findings indicate that higher concentrations of SMWE (>1%) improved texture but reduced overall sensory acceptability. Therefore, moderate levels of SMWE are preferable to maintain a balance between improved texture and overall sensory quality in ice cream.

CONCLUSION

Ingredients like shiitake mushroom water extract changed the ice cream’s nutritional value, texture and flavor. Viscosity, melting resistance, total solids and carbohydrate content were all enhanced by the fortification of SMWE, while pH, protein, fat and ash amounts were unaffected. According to the sensory assessment, there was no change in color, taste, or overall liking at a 1% SMWE level, but greater concentrations had the opposite effect, reducing sensory acceptability even if they enhanced texture. Based on these results, SMWE, at a concentration of 1%, might be a good natural stabilizer for ice cream, especially as a substitute or fortification to the more common hydrocolloid stabilizers.

ACKNOWLEDGEMENT

The present study was supported by Universitas PGRI Adi Buana, Surabaya, Indonesia and Universitas 17 Agustus 1945, Surabaya, 60117, Indonesia.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
 
Informed consent
 
This study did not involve the use of animals and therefore, ethical approval for animal experimentation was not required.

CONFLICT OF INTEREST

The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
 

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    Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization 

    T
    Tatang Sopandi1,*
    https://orcid.org/0000-0002-5847-3121
    R
    Ridho Pratama Febrianto1
    W
    Wardah2
    https://orcid.org/0000-0002-7198-0654
    1Study Program of Biology, Faculty of Engineering and Science, Universitas PGRI Adi Buana, Surabaya, 60234, Indonesia.
    2Study Program of Agroindustry, Vocational Faculty, Universitas 17 Agustus 1945, Surabaya, 60117, Indonesia.

    ABSTRACT

    Background: The development of new stabilizing ingredients for ice cream remains a focus of attention, particularly those derived from natural sources. Shiitake mushrooms contain water-soluble polysaccharides that may influence the quality of frozen dairy products.

    Methods: An experimental study was conducted using a completely randomized design with four levels of shiitake mushroom water extract (SMWE) added to ice cream formulations (0, 1, 2 and 3%). Physicochemical, nutritional and sensory properties of the ice cream were evaluated.

    Result: SMWE fortification significantly affected several quality attributes of ice cream (P<0.05). Viscosity, melting resistance, total solids, carbohydrate content and texture scores increased with increasing SMWE concentration. In contrast, water content and overrun decreased at SMWE levels of 1-2%, while sensory scores for overall acceptability, color and taste declined at higher concentrations (2-3%). Ice cream containing 1% SMWE showed no significant differences in overall acceptability, color, or taste compared with the control sample. The addition of SMWE changed the characteristics of the ice cream in a way that depended on the concentration. The 1% level of SMWE was found to be the optimal concentration, as it improved the physicochemical and nutritional characteristics without compromising the taste.

    INTRODUCTION

    Ice cream is a frozen delicacy that has been prepared and is popular all around the globe, including in Indonesia. Indonesians eat more ice cream on average every year. In 2019, they ate 0.7 per person and in 2020, they ate 0.73 per person (Statista, 2020). Ice cream manufacturing in Asian nations makes up 31% of the world’s total ice cream output (Goff and Hartel, 2013). Ice cream is made by mixing milk with flavors, sweeteners, stabilizers, emulsifiers and other things like eggs, colors and starch products. Then, it is frozen (Tsai et al., 2020). This processed food item is a good way to provide bioactive ingredients to those who require them for functional food (Mohammed et al., 2022). Several studies have reported that the incorporation of functional ingredients into ice cream can enhance its nutritional value and bioactive properties while maintaining consumer acceptability (Kumar et al., 2025).
           
    Different research on lowering or replacing raw materials in ice cream recipes has shown that it is possible to make healthy goods that fulfill consumer demands, such as adding dietary fiber, prebiotics and lowering fat and sugar (Öztürk  et al., 2018; Kataria et al., 2018). Adding raw ingredients to the mix will change the quality of the ice cream, such as its smells, freezes and melts (Azari-Anpar  et al., 2017). Previous studies also reported that the incorporation of additional ingredients may influence physicochemical properties such as viscosity, melting rate and texture while maintaining acceptable sensory characteristics (Vanathi and Palani Dorai, 2020). Stabilizers are added to ice cream to make it smoother, hold water, slow down the melting process, keep the emulsion, stop ice and lactose from crystallizing, create cohesion and make the ice cream thicker (Bahram-Parvar and Therani, 2011; Azari-Anpar  et al., 2017; Andriani et al., 2022). Carboxymethylcellulose, gum arabic, carrageenan, pectin and gelatin are some of the stabilizers for ice cream that are commonly found in the market (Lestari et al., 2019). Gelatin is the most common stabilizer used in making ice cream because it stops ice crystals from forming and makes the texture smoother. However, Indonesia mostly imports it (Andriani et al., 2022). Carboxymethylcellulose, sodium alginate, carrageenan, gum arabic and pectin are other common stabilizers that come mostly from Europe, America, Australia and China.
           
    Various studies are actively trying to develop new stabilizers in the manufacture of ice cream (Kurt et al., 2016). Several researchers are interested in using consumable mushrooms as stabilizers and improving the quality of ice cream. Silver ear mushroom (Tremella fuciformis) was reportedly used as a stabilizer for ice cream (Lin and Tsai, 2019). According to Tsai et al., (2020), silver ear mushroom flour may make ice cream more stable and healthy. The development of ice cream enriched with plant-based ingredients has also been investigated to improve nutritional quality and consumer preference (Varathanathan et al., 2025). Sensory evaluation remains an important parameter in determining the acceptance of novel ice cream formulations (Pawar et al., 2026).
                   
    Shiitake mushrooms (Lentinula edodes) are the second most-consumed mushrooms in the world. These mushrooms make up more than 25% of the world’s production (Choi et al., 2016) and their production and consumption have been steadily rising recently (Salwan et al., 2021). According to Murphy et al., (2020), shiitake mushrooms contain the water-soluble polysaccharides lentinan and â-glucan. Molecules that come from glucose may stabilize, replace fat, bind water, make emulsions and move glucose (Ahmad and Kaleem, 2018). There has been little research on the use of shiitake mushroom extract as a stabilizer for ice cream, especially on how it affects the ice cream’s physical and chemical properties and taste. This study evaluates the taste, nutritional and physicochemical characteristics of ice cream stabilized using water extract from shiitake mushrooms.

    MATERIALS AND METHODS

    Experimental design and location
     
    This experimental inquiry was conducted in 2025 at the Faculty of Engineering and Science, Universitas PGRI Adi Buana Surabaya, Indonesia, as part of the Biology Study Program. A fully randomized design (CRD) was used to ascertain the levels of shiitake mushroom water extract (SMWE) fortification, namely 0% (control), 1%, 2% and 3% (v/v), with five replications for each level.
     
    Preparation of shiitake mushroom water extract (SMWE)
     
    Our shiitake mushrooms were sourced from Surabaya, Indonesia, where they were bought fresh from the market. The mushrooms (200 g) were weighed, washed under running tap water and then chopped into pieces that were approximately 1 x 1 cm. The chopped mushrooms were then blended with 200 mL of filtered water for 10 minutes in a Philips HR2115 blender from Indonesia. After heating the resulting slurry to 75oC for 30 minutes and cooling it to 45oC, it is strained through filter paper. After collecting the filtrate, it was used as the SMWE.
     
    Ice cream formulation and processing
     
    The ingredients for the ice cream recipe were 10 liters of fresh milk, 1.5 kilograms of white sugar, 1.5 kilograms of cornstarch and 1.3 kilograms of skim milk powder. Everything was combined well and then it was brought to a boil, stirring constantly, at 80oC. Cooling the mixture at 10oC for 4 hours followed.
           
    Four 2,350 mL portions of the chilled ice cream mixture were distributed evenly. The combination had a total volume of 9,400 mL. A solution of SMWE was prepared by adding 0% (0 mL), 1% (23.5 mL), 2% (47.0 mL) and 3% (70.5 mL) volumes. Before analysis, each combination was centrifuged for 15 minutes in an ice cream maker (Model ICM-1200, Midea, China). Then, it was transferred to 500 mL containers and kept at -18oC for another 24 hours.
     
    Physicochemical analysis
     
    Melting resistance
     
    The Arbuckle approach (1986) was used to determine the melting resistance. The 10 grams of ice cream were allowed to melt on a wire mesh over a graduated cylinder at room temperature (27oC) for 15 minutes. We used Equation (1) to figure out how much melted ice cream there was and how much melting resistance there was:
     
      
     
    Where
    Vi = Represents the starting volume.
    Vm = Represents the volume of melted ice cream.
     
    Overrun
     
    Clarke (2003) provided the metrics used to quantify overrun. The ice cream mixture’s volume both before and after churning was measured. Equation (2) was used to compute overrun:
     
      
     
    Where
    Vf = volume of ice cream and
    Vm = volume of the mix.
     
    Viscosity
     
    The viscosity of ice cream was measured using a Brookfield Viscometer (Model DV2T, Brookfield Engineering Laboratories, USA) equipped with spindle No. 1 at 20oC. A total of 100 mL of ice cream sample was placed in a beaker until the spindle was fully submerged. After 30 seconds of spinning at 20 rpm, the spindle was stopped and viscosity measurements were taken.
     
    Nutritional analysis
     
    Using standard AOAC. (2005), the nutritional characteristics of ice cream were assessed. These charac-teristics include moisture, total solids, total carbohydrate, crude protein, crude fat and ash content. The difference was used to compute the total carbohydrate content. A digital pH meter (Model HI 2211, Hanna Instruments, USA) was used to measure the pH value. The meter was calibrated at 25oC using pH 4.0 and 7.0 buffer solutions.
     
    Sensory evaluation
     
    Using the methodology outlined by Ocampo and Usita (2015), a sensory evaluation was conducted with forty untrained participants who demonstrated tolerance to a 5% sucrose solution in a taste test. Ice cream samples were presented at random and coded. Respondents ranked the following on a 5-point Likert scale: the following levels of distaste: (1) strong distaste, (2) complete distaste, (3) like, (4) slightly like and (5) really like.
     
    Statistical analysis
     
    Data on physicochemical and nutritional parameters were analyzed using one-way analysis of variance (ANOVA) at a significance level of P<0.05. When significant differences were detected, Tukey’s honestly significant difference (HSD) test was applied. Sensory data were analyzed using Chi-square analysis with predefined preference categories. All statistical analyses were performed using SPSS software version 24.0 (IBM Corp., USA).

    RESULTS AND DISCUSSION

    Physicochemical characteristics
     
    Table 1 presents the physicochemical characteristics of ice cream fortified with shiitake mushroom water extract (SMWE). The results showed that SMWE fortification did not cause significant differences in pH values among treatments (P>0.05). In contrast, viscosity, melting resistance and overrun were significantly affected by SMWE fortification (P<0.05).

    Table 1: Physicochemical profiles of ice cream fortified with shiitake mushroom extract.


           
    Fortifying 1% SMWE significantly increased viscosity and melting resistance compared to the control, but the overrun decreased. As the concentration increased, both melting resistance and viscosity gradually increased and reached their highest values at 3% SMWE. These changes suggest that SMWE affected the structural characteristics of the ice cream system.
           
    The overrun response to SMWE fortification was not linear. The lower overrun values at 1-2% SMWE may be attributed to the higher viscosity of the mix, which limited the incorporation of air during freezing. However, at 3% SMWE, the overrun increased and showed the highest value among all treatments. This suggests that SMWE components may contribute to improved air cell stability at higher concentrations despite increasing the viscosity of the mix.
           
    The variations in viscosity, melting resistance and overrun that were observed are likely associated with the presence of water-soluble polysaccharides in shiitake mushroom extract, particularly β-glucans (Murphy et al., 2020). Masterson et al., (2020) and Vezaro et al., (2022) reported that shiitake mushrooms contain considerable amounts of β-glucan, which may function as a natural stabilizer in food systems (Ahmad and Kaleem, 2018). Muse and Hartel (2004) and Bahram-Parvar and Tehrani (2011) also reported that stabilizers can increase mix viscosity, modify melting characteristics and influence the overrun of ice cream.
           
    At low to moderate SMWE concentrations (1-2%), the increased viscosity likely limited air incorporation, resulting in reduced overrun and enhanced melting resistance. This observation is consistent with studies using conventional stabilizers such as guar gum and carboxymethyl cellulose, which reported increased viscosity accompanied by reduced overrun (Marshall et al., 2003; Kurultay et al., 2010; Bolliger et al., 2000). Soukoulis et al., (2009) and Muse and Hartel (2004) also indicated that higher viscosity reduces melting by restricting air cell movement and ice crystal growth during storage. Similarly, Tsai et al., (2020) observed that polysaccharide extracts from Tremella fuciformis used in ice cream formulations increased viscosity and improved melting resistance.
           
    The increase in overrun at 3% SMWE may indicate a shift in the functional role of â-glucan from primarily thickening the mix to stabilizing air cells within the ice cream structure. At sufficiently high concentrations, these polysaccharides may strengthen the continuous phase and help prevent the collapse of air bubbles during churning. Aljewicz et al., (2020) reported similar effects in ice cream containing purified β-glucan, which improved melting resistance and increased overrun. Stone (2009) also noted that variations in β-glucan content, molecular weight and structural properties can influence air cell stability and overrun behavior.
           
    These findings indicate that both viscosity and air-cell stability play important roles in determining overrun. At relatively low concentrations (1-2%), SMWE behaved similarly to conventional stabilizers by increasing viscosity and melting resistance while reducing overrun. At higher concentrations, however, SMWE demonstrated the ability to stabilize air cells, suggesting its potential application in ice cream formulations to improve both viscosity and foam stability.
           
    The SMWE fortification did not significantly affect the pH of ice cream, which remained within a narrow range close to neutral. This finding is consistent with previous studies indicating that shiitake mushroom extracts generally exhibit pH values around neutrality, although variations may occur depending on drying conditions (Yang et al., 2019). Similarly, Hereu et al., (2012) and Dermiki et al., (2013) reported that mushroom extracts did not significantly alter the pH of meat products or other food systems.
     
    Nutritional characteristics
     
    Table 2 shows the nutritional composition of SMWE-fortified ice cream. The addition of SMWE did not significantly affect crude protein, crude fat, or ash content. However, increasing SMWE concentration significantly increased total solids and carbohydrate content while decreasing water content (P<0.05).

    Table 2: The nutritional profiles of ice cream fortified with shiitake mushroom water extract.


           
    As SMWE concentration increased, water content decreased while total solids and carbohydrate levels increased. Ice cream fortified with 3% SMWE had the lowest water content (60.83±4.39%), the highest total solids (39.83±2.56%) and the highest carbohydrate content (28.54±2.83%) among all treatments. These changes are likely associated with the water-binding capacity of β-glucan and other polysaccharides present in SMWE. Mohammed et al., (2022) reported that â-D-glucan exhibits strong water-binding properties, while Lestari et al., (2019) demonstrated that stabilizers can influence water retention, texture and viscosity in food systems.
           
    Shiitake mushrooms contain high levels of polysacc-harides, particularly β-glucan, which contributes significantly to their carbohydrate content. Rahman et al., (2023) and Miroňuk-Chodakowska and Witkowska (2020) reported that â-glucan accounts for approximately 33.9-37.4% of the total carbohydrates in shiitake mushrooms. The polysaccharide fraction mainly consists of glucose, with smaller amounts of mannose, arabinose, galactose and xylose (Choi et al., 2016).
           
    Although low levels of SMWE did not significantly affect protein or ash content, slightly higher values were observed at higher concentrations. This trend is supported by studies indicating that shiitake mushrooms naturally contain relatively high protein and ash levels (Cağlarirmak, 2007; Zivanovic et al., 2003; Tabata et al., 2006). The fat content slightly decreased as the concentration of SMWE increased, which may be attributed to the aqueous nature of the extract and the relatively low lipid content of shiitake mushrooms (Rahman et al., 2023).
     
    Sensory characteristics
     
    The sensory test results are shown in Table 3. Panelist responses varied depending on the SMWE concentration, indicating that fortification influenced several sensory attributes. Although all formulations received favorable responses, increasing SMWE concentration gradually reduced scores for overall acceptability, color and flavor. The most preferred formulation was ice cream containing 1% SMWE, which showed comparable scores for color, flavor and overall acceptability to the control sample.
           
    The results obtained in this study are consistent with previous studies reporting that the incorporation of functional or plant-based ingredients in ice cream formulations can influence physicochemical characteristics and sensory acceptability of the final product (Vanathi and Palani Dorai, 2020; Kumar et al., 2025). Similar observations were reported in functional ice cream enriched with plant-based ingredients, where improvements in nutritional quality and consumer preference were achieved without adversely affecting product quality (Varathanathan et al., 2025; Pawar et al., 2011).
           
    As the SMWE concentration increased, texture preference improved, likely due to the ability of SMWE polysaccharides to enhance structural stability. The highest texture score was observed at 3% SMWE. However, at higher SMWE levels, overall acceptability decreased by approximately 2-4%. The lower acceptance at higher SMWE levels was mainly attributed to changes in color and the umami flavor characteristic of shiitake mushrooms.
           
    Argyropoulos et al., (2008), Kurata et al., (2020) and Chaipoot et al., (2023) reported that processing and drying conditions of mushrooms can result in color changes that influence consumer perception. Chaipoot et al., (2023) also suggested that the presence of amino acids such as glutamic and aspartic acids contributes to the characteristic savory taste of mushrooms.
           
    These findings indicate that higher concentrations of SMWE (>1%) improved texture but reduced overall sensory acceptability. Therefore, moderate levels of SMWE are preferable to maintain a balance between improved texture and overall sensory quality in ice cream.

    CONCLUSION

    Ingredients like shiitake mushroom water extract changed the ice cream’s nutritional value, texture and flavor. Viscosity, melting resistance, total solids and carbohydrate content were all enhanced by the fortification of SMWE, while pH, protein, fat and ash amounts were unaffected. According to the sensory assessment, there was no change in color, taste, or overall liking at a 1% SMWE level, but greater concentrations had the opposite effect, reducing sensory acceptability even if they enhanced texture. Based on these results, SMWE, at a concentration of 1%, might be a good natural stabilizer for ice cream, especially as a substitute or fortification to the more common hydrocolloid stabilizers.

    ACKNOWLEDGEMENT

    The present study was supported by Universitas PGRI Adi Buana, Surabaya, Indonesia and Universitas 17 Agustus 1945, Surabaya, 60117, Indonesia.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
     
    Informed consent
     
    This study did not involve the use of animals and therefore, ethical approval for animal experimentation was not required.

    CONFLICT OF INTEREST

    The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
     

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