The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

Katarzyna Kozłowicz,Sybilla Nazarewicz,Agata Bieńczak,Stanisław Parafiniuk,Renata Różyło,Marek Szmigielski,Maciej Nastaj,Natalia Kozłowicz

doi:10.3390/app11188598

Abstract

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

Highlights

The analysis of ice cream showed a high proportion of linolenic acid (n-3) in the tested samples, especially with 3.0% share of Moldavian dragonhead bagasse (MDB)
Supplementation with MDB increased the content of dry matter, fat, and protein in ice cream
The growing share of MDB affected the physical properties of ice cream, increasing adhesiveness and viscosity, and reducing their melting rate

Summary

Introduction

Ice cream is a valuable accompaniment to the diet for all age groups, especially for children. The quality and variety of ice cream manufacturing have gained importance in the dairy industry. Ice cream is a frozen complex colloidal system that is composed of partially coalesced fat droplets, air cells, ice crystals, and a continuous aqueous phase, wherein the polysaccharides, proteins, lactose, and minerals are dispersed. Other ingredients can be added to ice cream to confer aroma, colour, and flavour, and enhance its nutritional value and technological properties. A typical composition of ice cream consists of about 30% ice, 5% fat, 15% matrix, and 50% air by volume [1]

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