Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel
| Autor: | Ahmed M. Hameed, H. A. Ismail, Ahmed A. Aly, Mahmoud M. Refaey, Ali Sayqal |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Doum fruit syrup Pomegranate peels powder General Chemical Engineering medicine.medical_treatment Organoleptic 02 engineering and technology Antimicrobial activity 010402 general chemistry 01 natural sciences lcsh:Chemistry Nutrient Ice cream properties medicine Food science Psychrophile skin and connective tissue diseases Moisture Chemistry General Chemistry 021001 nanoscience & nanotechnology Total dissolved solids 0104 chemical sciences Coliform bacteria lcsh:QD1-999 Antioxidants activity 0210 nano-technology Specific gravity |
| Zdroj: | Arabian Journal of Chemistry, Vol 13, Iss 10, Pp 7346-7356 (2020) |
| ISSN: | 1878-5352 |
| Popis: | Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals and antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with pomegranate peels powder (PPP) and Doum fruit syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, and organoleptic properties. Ice cream enriched with PPP and DFS have high contents of total solids, protein, fat, ash, fiber, antioxidants activity, minerals and gross energy which are raised up with increasing the addition level. However the contents of moisture, pH, carbohydrate and Cu were decreased.. Furthermore, addition of PPP and DFS alone or in a combination caused increases in acidity, specific gravity, weight per gallon, first dripping time, melting rate, melting resistance, and viscosity. While, a decrease in overrun values was observed compared to the control sample. Treatment of ice cream with PPP and DFS alone or in a combination showed decrease in total bacterial and psychrophilic count. In addition coliform bacteria, yeasts and mould counts were not detectable in all ice cream samples. The sensory evaluation showed that ice cream enriched with 0. 25% PPP and 2.5% DFS was the most acceptable treatment. While higher addition levels of PPP and DFS alone or in a combination contributed to progressive loss of sensory quality. |
| Databáze: | OpenAIRE |
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