Goktas, Hamza2024-05-192024-05-1920230950-54231365-2621https://doi.org10.1111/ijfs.16701https://hdl.handle.net/20.500.12713/4695Rowanberry fruit is rich in functional compounds, therefore, this work goaled to produce functional probiotic ice cream with addition of rowanberry pulp (2.5%, 5%, 10% and 20%) and Lacticaseibacillus rhamnosus. Using rowanberry pulp and probiotic decreased pH and brightness values of the ice creams and changed between 6.65-5.37 and 96.19-73.46, respectively (P <= 0.05). Consistency values (49.54-13.94 (Pa.s)) of the ice creams decreased with addition of rowanberry pulp and probiotic while hardness values (236.80-494.50 (g)) increased. Antioxidant capacity of ice creams increased with addition of rowanberry pulp (P <= 0.05) and the highest value were determined for D10 sample as 53.08 (%). After 120 days of storage, probiotic viability was higher than 8.24 log CFU g(-1) and survival rate of L. rhamnosus was preserved under in vitro digestion with addition of rowanberry pulp. Finally, sensorial scores showed that 5% rowanberry pulp can be used in the manufacturing of functional probiotic ice cream.eninfo:eu-repo/semantics/openAccessAntioxidant ActivityProbiotic Ice CreamResistance To In Vitro DigestionRowanberry PulpArticle581159625971WOS:0010787810000012-s2.0-85170709743N/A10.1111/ijfs.16701Q1