Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 18 (1) 2019 pp. 97-107

Mohamed Ahmed Naeem1, Laila Khaled Hassan2, Mahmoud Abd El-Aziz2

1Ain Shams University, Cairo, Egypt
2
National Research Centre, Giza, Egypt

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice

Abstract

Background. Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation.

Materials and methods. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations.

Results. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 μg TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream.

Conclusion. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements.

Keywords: ice cream, concentrated golden berry juice, antioxidant activity, physical properties
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http://www.food.actapol.net/issue1/volume/10_1_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0613

For citation:

MLA Naeem, Mohamed Ahmed, et al. "Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice." Acta Sci.Pol. Technol. Aliment. 18.1 (2019): 97-107. https://doi.org/10.17306/J.AFS.2019.0613
APA Naeem M. A., Hassan L. K., El-Aziz M. A. (2019). Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice. Acta Sci.Pol. Technol. Aliment. 18 (1), 97-107 https://doi.org/10.17306/J.AFS.2019.0613
ISO 690 NAEEM, Mohamed Ahmed, HASSAN, Laila Khaled, EL-AZIZ, Mahmoud Abd. Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice. Acta Sci.Pol. Technol. Aliment., 2019, 18.1: 97-107. https://doi.org/10.17306/J.AFS.2019.0613