Investigation of physicochemical, antioxidant activity and organoleptic characteristic ofInvestigation of physicochemical, antioxidant activity and organoleptic characteristic of traditional ice cream contains chamomile, echium amoenum and valerian extracts

In this study, concentrations of 1, 1.5 and 2% of chamomile, echium amoenum and valerian extracts were used in Ice cream formulation and its physicochemical (dry matter, solid non fat, acidity, pH, fat and viscosity), antioxidant properties (IC50), total phenolic content and sensory properties were investigated on the first day of production. The analysis of the results showed with by increasing the concentration of extracts, dry matter, solid non fat, pH and viscosity significantly decreased (p≤0.05) and acidity increased (p≤0.05). The use of extracts did not have a significant effect on fat changes (p> 0.05). analysis of antioxidant and polyphenolic properties showed that with increasing the amount of extract in ice cream, their antioxidant properties increased and the highest antioxidant activity belonged to the sample containing 2% valerian extract that containing higher phenolic compounds. The results of sensory evaluation showed that the highest sensory properties and overall acceptance in the treatments containing echium amoenum extract and the least sensory properties and overall acceptance were observed in the medium-to-high concentrations of valerian extract with along in high-dose chamomile extract treatments. Using 1% valerian extract can produce a functional traditional ice cream with qualitative and nutritional properties desirable and acceptable for consumers.