Use of rosehip seed powder in ice cream production

In this study, Rosehip seed powder was added to ice cream samples at different ratios (0, 2.5%, 5%, 7.5% and 10%). The physicochemical, rheological, and sensory properties were investigated. According to the physicochemical analysis results, the effect of rosehip seed powder addition on the dry matter, fat, pH, overrun, melting rate, viscosity at 20 rpm, all colorimetric parameters (L*, a*, b*, C*, H° and white index) was statistically highly significant (p<0.01) and ash, acidity, first dripping time, viscosity at 50 rpm values was found statistically significant (p<0.05). The results showed that the effect of rosehip seed powder on consistency coefficient and flow behaviour index values was found insignificant (p>0.05). The addition of rosehip seed powder to ice cream was found to have a highly significant effect (p<0.01) on the panelists' scores for color, gumminess, icy texture, taste and aroma, foreign taste/aroma, melt-in-the-mouth texture, melt resistance, and overall acceptability.