Abstract
BackgroundIn the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food.ObjectiveIn this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%).MethodA total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres.ResultsFlour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists.ConclusionsPeach fibre concentrates might be used as a good source of nutraceutical ingredients.
Highlights
In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food
Peach fibre alone or with ice cream stabilisers was successfully used in ice cream production
Given peach fibre’s nutritive value and pleasant flavour, it may be used as a suitable source of natural additive in ice cream production to enhance nutritional values
Summary
A nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective: In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Results: Flour obtained from peach pulp and peel was found to have a significant (p B0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions: Peach fibre concentrates might be used as a good source of nutraceutical ingredients
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
