The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.

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This study aimed to investigate the effect of using European cranberrybush (EC; Viburnum opulus L.) juice at three different concentrations (4%, 8%, 12%) on the quality attributes and shelf life (28 days, 4°C) of the yogurts. The addition of EC juice to yogurts promoted a significant increase in all bioactive components of the yogurts. Thirty‐seven volatiles were identified as acids, aldehydes, ketones, terpenes, esters, and alcohols. According to texture results, yogurts acted less firmly and consistently based on rising in EC juice concentration. In addition, the scanning electron microscopy results showed that with the addition of EC juice yogurt has a less compact network structure and bigger pores. The principal component analysis revealed that yogurts were distributed at least three quadrants of the score plot at each storage day and also in the preference map the samples were located in different percentages. Novelty impact statement This was the first study proving that European cranberrybush (V. opulus L.) is a promising alternative for increasing the bioactive properties of yogurt. The addition of European cranberrybush juice in yogurt also changed the volatile compound profile of the yogurt, in this regard thirty‐seven volatiles were identified with ketones and acids predominating. The European cranberrybush juice addition to the yogurt led to different sensory characteristics, the control yogurt and EJ4 sample were located in the preference map where 80%–100% of the consumers would be satisfied.

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