摘要：In this study, yogurt and ice cream were enriched with carob extract, for giving them functional properties. Three different types of ice cream were produced with three formulations in terms of carob extract concentration. In the first type only carob extract in proportions of 8, 10 and 12% was added to the mixture. The second and third types were different from the first by their aromas: respectively lemon and chocolate. The yogurt samples were produced based on a set type of yogurt procedure. According to analytical data, considerable increments in D-pinitol content, total phenolic compounds content and antioxidant activity values were observed in both of yogurt and ice cream samples with increasing carob extract added (P < 0.05). The ice cream samples supplemented at a ratio of 8% had higher points in all examined sensory attributes. With respect to the results obtained from the yogurt samples, the one supplemented at a ratio of 10% was scored significantly higher (P < 0.05) on appearance, aroma and taste.
