Topdaş E.F.Çakmakçi S.Çakiroğlu K.20.04.20192019-04-2020.04.20192019-04-2020171300-6045https://dx.doi.org/10.9775/kvfd.2016.17298https://hdl.handle.net/20.500.12403/549The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found. © 2017, Springer Verlag. All rights reserved.eninfo:eu-repo/semantics/openAccessAntioxidant activityCornelian cherryCornus mas LIce creamSensory propertiesAntioxidant activityCornelian cherryCornus mas LIce creamSensory propertiesArticle23569169710.9775/kvfd.2016.17298WOS:000412410600002Q4