Acta Scientiarum Polonorum Technologia Alimentaria

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.