摘要：In this study, determination of some physicochemical (total dry matter, fat, ash, protein, titratable acidity,
pH, complete melting time and first dripping times), sensory properties (color and appearance, resistant to
melting, body and texture, flavor, gumming structure, general acceptability), and mineral contents of ice
cream produced by adding blueberry (Vaccinium myrtillus L.) at different ratios was aimed. Ice creams
consisted of four different samples which are control, containing 5%, 10% and 15% blueberry (BB),
respectively. In the experimental ice cream samples, a decrease in total solid, fat, protein, pH and complete
melting time was observed with the increment of BB, while an increase was determined in overrun and
viscosity values. BB addition was also increased the contents of K, Zn, Mn and Se minerals of the ice creams.
While there was no statistically significant difference in the scores given by panelists to ice cream samples, a
significant (p <0.05) decrease in only gumming structure scores was observed with the increase in BB
addition.
关键词：Ice cream; blueberry; mineral composition; physicochemical and sensory analyses
