Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production

In this study, extracts were prepared from the flesh and seeds of Rosa pimpinellifolia L. using different solvents and different extraction methods. Flesh pulp, seed powder, and the obtained extracts were added to the ice cream at 5%. Changes in some physical and chemical properties of the ice cream at the beginning and in the 2nd, 4th, and 6th months of storage were determined. It was found that the process had a very significant effect on dry matter content, pH value, titratable acidity, volume increase, complete melting time, L*, a*, b*, C, H°, and ΔE values, total phenolic content, and total monomeric anthocyanin content (p