Songül Çakmakçı, Elif F. Topdaş, Pınar Kalın, Hatice Han, Pınar Şekerci, Leyla P. Köse and İlhami Gülçin
The overrun values of samples containing (flour of) oleaster were higher than other samples. The lowest overrun value was achieved by 3% crust addition (26.50%), while the highest viscosity value was provided by this sample. It can be speculated that crust addition decreased the overrun value because it raised the viscosity of ice cream samples. The addition of flour or crust of oleaster significantly increased the vitamin C content of ice creams compared to the Control sample (P < 0.05). The highest vitamin C content was found in ice cream containing 3% flour of oleaster (D, 9.33 mg per 100 g) while the lowest was in the Control (A, 2.95 mg per 100 g). The increase was also observed with E, F, G samples containing 1%, 2%, 3% crust of oleaster, although the increase was not as high as flour containing samples..