Ice Cream Samples Research Articles

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition

This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Demand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The use of walnut milk in ice cream production significantly affected the physicochemical properties of ice cream samples and the fat content increased due to the high fat content of walnut. Overrun level of ice cream samples positively affected by using walnut milk in production of ice cream. The use of walnut milk in ice cream production improved the rheological properties, although it decreased brightness value of ice cream samples. L-limonene was determined as the major volatile compounds in all ice cream samples and it was determined that the use of walnut milk created different volatile compounds. Finally, according to the sensory evaluation results, the ice cream samples produced using walnut milk were liked by the panelists and received similar scores compared to the control, and this study showed that walnut milk can be used in ice cream production.

Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study

The concentrations of six non–dioxin‐like polychlorinated biphenyls (NDL‐PCBs) were measured using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) by gas chromatography (GC) coupled with triple‐quadrupole (QqQ) tandem mass spectrometry (MS/MS) method in cream and ice cream offered in Tehran (Iran). The results showed the limits of detection, limit of quantification and recovery for the PCB analytes in the ranges 0.04–0.16, 0.132–0.482 ng/g fat, 5.2–9.2 and 95.5–107.2%, respectively. The results showed the mean concentration of total 6NDL‐PCBs in cream (21.634 ± 2.18 ng/g fat) was higher than that in the ice cream (12.317 ± 1.524 ng/g fat) samples. The estimated daily intake (EDI) was lower than the tolerable daily intake (TDI < 10 ng/kg BW/day). Ultimately, the probabilistic model with Monte Carlo simulation (MCS) revealed the incremental lifetime cancer risk levels (95th) of PCB compounds in ice cream (adults = 1.62E−6 and children = 4.37E−6) and cream (adults = 9.65E−7 and children = 7.57E−6) were lower than the level of acceptable risk (10−4).

Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy

Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 samples of milk-based industrial ice cream, with and without inclusions, were purchased at different mass-market retailers in Italy and analyzed for the detection and enumeration of the aerobic colonies, Enterobacteriaceae, coagulase-positive staphylococci, Salmonella spp. and Listeria monocytogenes. Results were classified according to different ranges of acceptability, whose limits were set for each microbiological parameter. Unsatisfactory loads were obtained for two and nine samples as regarded the aerobic colonies and Enterobacteriaceae, respectively. L. monocytogenes was detected in 16 samples, and in three of them, the loads exceeded the legal limit of acceptability (≤100 cfu/g) during marketing. No unsatisfactory loads were obtained for coagulase-positive staphylococci and no Salmonella spp. was detected. The results obtained allow speculation that inclusions may be a relevant source of contamination for industrial ice cream. However, inadequate manufacturing and hygiene practices also threaten the safety of the finished product. Ice cream is a complex food matrix, and a comprehensive approach to the whole production system is required to ensure high standards of quality and safety.

Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste.

The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream

Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design. The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Moringa leaf powder. Ice cream with the addition of Moringa leaf powder by 12% had an average value of calcium and protein content higher compared to other ice cream samples. The addition of 9% Moringa leaf powder gave the best-overrun value of 47.86% which was determined based on the swelling power of the ice cream dough. Ice cream with 3% Moringa powder has the longest melting power of 12.82 minutes. organoleptic test results show that ice cream with 3% Moringa has the highest level of preference, with a total point of 527 for colour, 509 for aroma, 559 for taste, and 546 for texture. This study shows that Moringa leaves can be used as a substituent in ice cream.

Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

ABSTRACT Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development. This study aimed to investigate the effect of different levels of sweet lupine and soymilk substitution on the physicochemical and sensory properties of vanilla-flavored ice cream. Characterization of raw materials revealed that higher protein content was obtained in sweet lupine (5.86%) than in soymilk (4.83%) and cow milk (3.40%). However, the crude fat content of sweet lupine was much lower than cow milk and soymilk with values of 1.21%, 4.40% and 5.70%, respectively. Ice cream formulated from sweet lupine exhibited protein content ranging from 4.27 to 4.79% while maximum protein content of 4.39% was obtained for soymilk ice cream. The crude fat content of soymilk ice cream was higher than the sweet lupine ice cream with values of 7.47% and 6.6%, respectively. Formulation of soymilk and sweet lupine ice cream was effective as improved overrun of 84.05% was obtained when compared to 83% of the ice cream made from cow milk. The melting resistance for soymilk:cow milk and for sweet lupine milk:cow milk ice creams at different blend ratios ranged from 83.01 to 84.50% and 83.23 to 84.40%, respectively. The melting resistance increased as the amount of soy and sweet lupine milk increased. Sensory attributes of the formulated ice cream samples were evaluated and the taste and texture were reported to be similar to the ice cream made from cow milk up to 25% replacement. However, the ice cream preference of the panelists decreased with increased addition of soy and sweet lupine. As a result, ice creams made from soymilk and sweet lupine could be utilized as a better alternative to cow milk ice creams.

Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were investigated. The acidity and hardness values of the samples increased, but total solids, fat, protein, pH, ash, overrun values, and complete meltdown time significantly decreased with increasing concentration of blueberry. The L* and b* values decreased, while a* and H° values increased due to the presence of natural colorants in blueberry. The viscosity and consistency coefficient values of ice cream samples decreased depending on the blueberry concentration, whereas TPC and antioxidant capacity increased. The addition of blueberry did not have any affirmative or negative effect on the sensory properties of samples except for appearance, color, and flavor scores. Consequently, blueberry could be added to the ice cream produced using camel's milk at less than a ratio of 10% to improve its nutritional properties. Novelty impact statement Ice cream made from camel's milk with blueberry is a novel dairy product. It is a functional product due to its high antioxidant activity and total phenolic component. The addition of blueberry does not have a negative effect on the sensory properties of the ice cream. As a result, blueberry and camel's milk could be used in new ice cream formulations to produce a nutritional and functional product.

DEVELOPMENT AND EVALUATION OF SHELF LIFE AND SENSORY ACCEPTABILITY OF LYCHEE LOLLY ICE CREAM

Background: Lolly ice cream is a frozen sweetened product made of heat treated mix, with or without other ingredients and permitted additives. The objectives of this study were to develop lychee flavored lolly ice cream, to determine the overall acceptance of lychee flavored ice cream (sensory evaluation) and to use accelerated shelf-life testing to study the changes in acidity, total soluble solid (TSS), total solid, microbiology, and sensory characteristics of lolly ice cream. Methods: The physical and chemical characteristics and the acceptance of lychee lolly ice cream flavored with lychee were evaluated and compared with lemon and orange lolly ice cream. A testing panel consisting 16 panelists studied the acceptability of the sample based on a 9-point hedonic scale. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Result: Lychee flavored lolly ice cream showed overall acceptance than orange and lemon lolly ice cream. Our results suggest that the shelf life of lolly ice cream sample was 1 year at -20°C and set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

Fethiye Bölgesinde Açıkta Satılan Tüketime Hazır Bazı Gıdalarda Koliform Bakteri Sayısının Belirlenmesi

Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group are Escherichia coli. The presence of E. coli or fecal coliform bacteria in any sample is an indication that the necessary hygienic measures are not taken during production, storage, and sale. That means the sample is directly or indirectly contaminated with faeces, and/or other intestinal pathogens may also exist. In this study, raw milk, freshly squeezed fruit juices, unpackaged ice cream, shaved ice, and ice-cold samples were purchased from the famous touristic destination Fethiye and analyzed for coliform bacteria. For this purpose, the samples were purchased from local marketplaces, buffets, cafes, patisseries, restaurants, and roadsides at Fethiye. In total 60 samples were analyzed using Violet Red Bile (VRB) Agar. The results of coliform bacteria ranged

How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

Monitoring of Toxic Heavy Metal Residues in Infant Dried Dairy Products

Milk and dairy products are a unique and essential for growth and healthy development not only for the young but also for all ages, the present work was performed to determine some toxic heavy metals in some dried dairy products sold in Alexandria City. A total of 120 samples representative as 60 milk powder,30 infant foods and 30 dried ice cream mix were collected from groceries and supermarkets and analysed for toxic heavy metal residues including (Pb, Cd, Al and Sn) by using atomic absorption flame emission spectrophotometer. The obtained results revealed that the mean(SD) level of Lead in the examined of milk powder, infant food and dried ice cream mix samples were of 0.185 ± 0.138, 0.134 ± 0.033 and 0.159 ± 0.185 ppm, the samples exceeded the permissible stated by Egyptian standards (0.02ppm) were 18(30%), 8(26.66%), and 13(43.33%), respectively. While, Cadmium residues was detected in 13 (21.66%), 7 (23.33%) and 11 (36.66%), the samples exceeded the Egyptian standards permissible limit (0.05 ppm) were 7 (11.66%), 3 (10%) and 6 (20%), respectively. Aluminium was detected in 10 (16.66%), 5 (16.66 %) and 7 (23.33 %) of examined milk powder, infant food and dried ice cream mix, only 3(5%) of examined milk powder samples were exceeded the permissible limit (0.5 ppm). Tin was detected in 13(21.66%), 9 (30 %) and 10 (33.33 %) of examined milk powder, infant food and dried ice cream mix, respectively. All positive samples were within the Egyptian standards permissible limit (200 ppm). Suggestive measures were discussed to prevent or minimize the levels of toxic heavy metals in dried dairy products.

Surveillance and examination of microbial contamination in ice cream in China

Abstract This study investigated the microbial contamination of ice cream in China. A total of 2887 ice cream samples were collected from different regions of China. Contamination by the aerobic plate count (APC), coliforms, and three foodborne pathogens, Listeria monocytogenes (L. monocytogenes), Staphylococcus aureus (S. aureus), and Salmonella spp., was detected in the samples. L. monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing (MLST). The results showed that APC was more than 105 colony forming units (CFU)/g in 6.10% (176/2887) and coliform was more than 102 CFU/g in 15.69% (453/2887) of all samples. The positive rates of S. aureus, L. monocytogenes, and Salmonella spp. were 0.66%, 0.62%, and 0.10%, respectively. Among these, S. aureus contamination was more than 102 CFU/g in two samples, and L. monocytogenes in the positive sample was in the range of 0.3–240 most probable number (MPN)/g, with a median of 4.3 MPN/g. The hygienic status of the packaged samples was much better than that of the bulk samples (P<0.05). Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets (P<0.05). No significant differences were observed in samples bought from urban and rural areas (P>0.05). For 18 L. monocytogenes strains isolated from ice cream, the resistance rate of nine antibiotics was 5.56% (1/18). By MLST, the L. monocytogenes strains were classified into nine sequence types (STs), of which ST8 was the most common (six isolates). These results indicate that a potential health risk to the public may be caused by ice cream, particularly in susceptible populations.

Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream

In the present work, ice cream mixtures with 5%, 10% and 15% lingonberry extract were studied. The lingonberry (Vaccinium vitis-idaea L.) is a source of anthocyanins and flavonoids, which are the bioactive components with good antioxidant properties. There was a significant increase in antioxidant activity (p<0.05) from 133.3 ± 5.6 mM TE/100 g to 249.8 ± 8.3 mM TE/100 g (ABTS method) with increasing the concentration of the extract from 5% to 15%, respectively. Significant changes (p<0.05) in the acidity and dry matter of the samples with lingonberry extract were recorded. After 30 days of storage, a decrease in the antioxidant properties (p<0.05) of the ice cream samples was observed but higher values (mM TE/100 g) were maintained compared to the sample without extract. The color characteristics of the samples were also influenced by the concentration of the extract used. During storage, the highest stability of the colorimetric index a* (red component) was established, which indicates relative color stability during storage.

Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream

Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.

Prevalence, Antimicrobial Resistance, and Molecular Characteristics of Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Ice Cream in Shaanxi Province, China.

Staphylococcus aureus (S. aureus) is one of the major opportunistic foodborne pathogens as well as a source of human and animal infections. As surveillance of S. aureus and methicillin-resistant Staphylococcus aureus (MRSA) is limited in ice cream, a total of 240 ice cream samples were collected from three cities in Shaanxi province, China, and screened for S. aureus. All isolates were characterized by antimicrobial susceptibility testing, staphylococcal protein A typing, multilocus sequence typing, enterobacterial repetitive intergenic consensus typing, virulence, and resistance genes. S. aureus was recovered from 10 (4.2%) ice cream samples (13 isolates) with average count from 10 to 100 colony-forming units per gram in all cases. Resistance to amoxicillin/clavulanic acid, penicillin, and trimethoprim/sulfamethoxazole (each 100.0%) was most frequently observed, followed by ampicillin (76.9%), erythromycin (46.2%), ceftriaxone (30.8%), and cefoxitin (15.4%). A total of five types of antimicrobial resistance genes were detected, including β-lactam (blaZ and mecA), macrolide (ermB and ermC), tetracycline (tetK), aminoglycoside [aac(6')/aph(2') and aph(3')-III], and trimethoprim (dfrG). All of the strains harbored at least one staphylococcal enterotoxins gene. The commonly detected virulence genes were selw and hld (100.0%), followed by selx (92.3%); hla (84.6%); pvl (76.9%); seg, sem, and sen (each 38.5%); sei, seo, and hlb (each 30.8%); sea, seb, selu, and sely (each 23.1%); sed, sej, sek, sep, and seq (each 15.4%); and ser (7.7%). ST5-t002, ST7-t091, and ST5225-t4911 (each 15.4%) were the predominant clones, followed by ST5-t045/t105, ST6-t701/t15417, ST25-t078, ST188-t189, and ST398-t034 (each 7.7%). Among the 13 strains of S. aureus, 2 isolates were detected as MRSA (15.4%), and the molecular type belonged to ST5225-IVa-t4911. Using a 98.8% similarity cutoff, the 13 isolates were divided into 5 clusters (I-1 to I-5). These results demonstrated that the prevalence of S. aureus and MRSA was low in ice cream. However, these isolates exhibited a high level of potential pathogenicity, which represents a potential health hazard for consumers.

Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production

In this study, extracts were prepared from the flesh and seeds of Rosa pimpinellifolia L. using different solvents and different extraction methods. Flesh pulp, seed powder, and the obtained extracts were added to the ice cream at 5%. Changes in some physical and chemical properties of the ice cream at the beginning and in the 2nd, 4th, and 6th months of storage were determined. It was found that the process had a very significant effect on dry matter content, pH value, titratable acidity, volume increase, complete melting time, L*, a*, b*, C, H°, and ΔE values, total phenolic content, and total monomeric anthocyanin content (p < .01). It was revealed that storage time had a very significant effect on dry matter content, pH value, titratable acidity, complete melting time, b* and C values, total phenolic content, and ABTS•+ (p < .01). There was no change in the total content of monomeric anthocyanins during the storage period of ice cream samples. Novelty impact statement Nowadays, the use of natural colorants has become widespread and artificial colorants are considered to cause harm to human health. Color and color stability in foods are important factors that determine consumer preference. The ways of obtaining anthocyanins, which give the red color, from many plants and their stability are currently being investigated. However, the growing conditions of these plants and the storage stability of the obtained natural colorant are commercially important. Anthocyanin-based extracts were obtained from the flesh and seeds of R. pimpinellifolia, acquired from a shrub that is naturally grown in Turkey and can meet its water needs with rainwater, and the possibilities of using anthocyanin-based extracts as natural colorants were investigated for the first time. It was concluded that the fruit and extracts of R. pimpinellifolia were a good commercial source of anthocyanins and could be used as a natural colorant due to their color stability during storage.

Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate

Protein is an important nutrient and plays various vital functions in our body. Its deficiency has been related to different disorders and diseases. Considering the huge demand of ice cream, it was used in the present study for protein supplementation. Whey protein isolate was used for increasing the protein level of buffalo milk ice cream to 6 and 8 and 10%. Increasing the protein content decreased the flow behaviour index (from 0.86 to 0.57), increased the consistency coefficient (from 0.18 Pa.sn to 4.22 Pa.sn) of ice cream mix. With increasing the protein content from 4 to 10% (w/w), loss modulus (at 100 Hz) values increased from 10.9 to 34.3 Pa and the storage modulus (at 100 Hz) of mixes increased from 7.25 to 32.7 Pa. Ice cream samples had decreased overrun (from 94.9% to 33.9%), increased instrumental hardness (from 13.60 N to 47.66 N) and melting rate (0.24 to 0.74 g/mL) with increasing protein content. Particle size distribution revealed that control sample (4% protein) had distinct peaks of casein micelles, individual and clumps of fat globules, while no such distinct peaks were observed in case of experimental samples. Sensory attributes viz. meltdown score and body and texture score were decreased with an increase in the protein concentration.

Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product. Soursop (Annona muricata L.) and moringa (Moringa oleifera L.), African medicinal plants, contain natural sugars and are rich in phytochemicals. We aimed to produce ice cream with these plants and evaluate its remedial properties.&#x0D; Study objects and methods. The study featured ice cream purchased in a local store (control sample) and soursop ice cream with moringa leaf powder (experimental samples). The experimental ice cream samples included ice cream with soursop, ice cream with soursop and 0.1 g of moringa, and ice cream with soursop and 1 g of moringa. The antioxidant properties, glycemic indices, amylose and amylopectin contents, as well as α-amylase and α-glucosidase inhibitory properties of the samples were determined using the standard methods.&#x0D; Results and discussion. Comparing with the other samples, ice cream with 1 g of moringa showed the highest total phenol and flavonoid contents, ABTS scavenging ability, DPPH radical scavenging ability, hydroxyl scavenging ability, ferric reducing antioxidant properties, and lowest glycemic index. Sensory evaluation revealed a lower overall acceptability of the experimental samples compared to the control ice cream. This could be due a peculiar taste of moringa (the formulation did not include sugar). &#x0D; Conclusion. Ice cream based on soursop and moringa can be a good alternative to sugar-sweetened ice cream due to its antioxidant properties, low glycemic index, and acceptable sensory attributes.