What is it about?

The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. Briefly, SB had important effects on physicochemical, nutritional and sensorial properties of the ice cream samples. Thus, it can be concluded that SB could be successfully used as a good natural source as a nutritive ingredient in ice cream production.

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Why is it important?

The sloe grows wildly in the different regions of the World (certain territories of Europe, Africa and Asia) and Turkey (particularly north, south, west and central zones of Anatolia) in the uncultivated areas. Paper is first and original research on ice cream with Sloe Berry


Sloe Berry nutritional and healthy components such as flavonoids, anthocyanins and phenolic compounds, certain vitamins (vitamin C, E, thiamine, etc.), antioxidant and antimicrobial compounds.

Mustafa Şengül
Ataturk Universitesi

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This page is a summary of: Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.), International Journal of Food Engineering, November 2019, De Gruyter,
DOI: 10.1515/ijfe-2018-0029.
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