As we know, Ice cream is one of the most important dairy products in the world (Gorski 1997). It is a nutritious frozen dairy dessert and it provides high energy to consumers. There is a great variety of ice cream formulations which depends on the mixture of the ingredients. Generally, ice cream mix is composed of a mixture of milk, emulsifiers, stabilizers, sweeteners and flavorant ingredients (Koxholt et al. 2001). Ice cream contains high level of protein and milk fat. Because of its high nutritional and caloric density, it is a valuable milk product. Although ice cream is rich in calories, it is poor in some of natural antioxidants, dietary fibers and minerals. Recently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. So, the studies have intended for increasing of nutritive values of foods (Erkaya et al. 2012). Ice cream is a notable supplement to diet that has an impact on human health. A more nourishing and healthy ice cream can be produced by adding fruits. In recent years some researchers have added different fruits to ice cream such as: kiwifruit (Waterhouse et al. 2013), Gooseberry (Erkaya et al. 2012) persimmon (Karaman et al. 2014) kumquat (Cakmakc? et al. 2016) and pineapple (Borrin et al. 2017). To cover the consumer demand and extend market share, more studies concerning new formulations are required. In recent years, consumers have increased their interest in using fruits which are particularly rich in antioxidant compounds. The consumption of fruits and vegetables plays an important role in human health, as they contain many different radical scavenger components which provide protection against harmful-free radicals. The usage fruits are also associated with lower rates of cancer and heart diseases in addition to a number of other health benefits, (Shui and Leong 2006). Among these, Cornelian cherry has gained an increasing importance lately. the Cornelian cherry is an extremely rich source of ascorbic acid, anthocyanin, phenols and antioxidants, demonstrating its potential use as a food additive (Pantelidis et al, 2007). The literature data has reported a wide range of biological properties. Many of these biological functions have been attributed to their free radical scavenging capacity and antioxidant activity, and they also possess antibacterial, antihistamine, anti-allergic, antimicrobial, antimalarial, and antidiabetic properties (David and Moldovan 2015).
The aim of the present study was to manufacture a new functional food, to increase the nutritive value of ice cream by using cornelian cherry as a healthy ingredient in ice cream. The research also evaluated the effect of adding different concentrations of cornelian cherry on the chemical composition, Physicochemical, antioxidants properties and sensory Evaluation of ice cream.