Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?

Abstract

This study aimed to evaluate the effect of the addition of prebiotic components (long-chain inulin, medium-chain inulin, oligofructose and polydextrose, 5 g/100 g) on the characteristics of ice cream processed with water-soluble extract of rice by-product. The products were evaluated for the technological parameters (overrun, melting rate, texture parameters, and color parameters), bioactive compounds (antioxidant, anti-hypertensive and anti-diabetic activities), fatty acid profile, and volatile compounds profile. The addition of prebiotic components resulted in ice creams with greater functionality, due to the increase in antioxidant activity (1.3–1.4 times), ACE inhibitory activity (2.80–3.6 times), α-amylase inhibitory activity (2.5–2.93 times), and α-glucosidase inhibitory activity (2.56–3.42 times). The addition of polydextrose and oligofructose resulted in products with higher melting rate and altered texture and color parameters, but greater functionality (bioactive compounds) and health indices (decreased hypercholesterolemic saturated fatty acid index and increased desired fatty acid index). Ice cream with long-chain inulin presented lower consistency, while ice cream with medium-chain inulin had improved volatile profile (appearance of 2-butanone, 3-methyl, fruity aroma). This is the first study involving a prebiotic ice cream processed with water-soluble extract of rice by-product, and the results indicate the potential of the product, which presented adequate physical-chemical, technological and functional characteristics.