Enrichment of ice cream produced with kernel flour and elderberry mantle

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments.