Effects of the addition of rose hip on various nutritional and quality properties of ice cream

In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability.