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Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour
Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxida...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913908/ https://www.ncbi.nlm.nih.gov/pubmed/36766062 http://dx.doi.org/10.3390/foods12030533 |
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author | Sakr, Sally S. Mohamed, Sahar H. S. Ali, Asmahan A. Ahmed, Waheeba E. Algheshairy, Reham M. Almujaydil, Mona S. Al-Hassan, Ahmed A. Barakat, Hassan Hassan, Mohamed F. Y. |
author_facet | Sakr, Sally S. Mohamed, Sahar H. S. Ali, Asmahan A. Ahmed, Waheeba E. Algheshairy, Reham M. Almujaydil, Mona S. Al-Hassan, Ahmed A. Barakat, Hassan Hassan, Mohamed F. Y. |
author_sort | Sakr, Sally S. |
collection | PubMed |
description | Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream’s physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g(−1)), antioxidant activity (98.12 µmol of TE 100 g(−1)), total flavonoids (5.96 mg QE 100 g(−1)), and total flavanols (4.01 mg QE 100 g(−1)). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream’s organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties. |
format | Online Article Text |
id | pubmed-9913908 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99139082023-02-11 Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour Sakr, Sally S. Mohamed, Sahar H. S. Ali, Asmahan A. Ahmed, Waheeba E. Algheshairy, Reham M. Almujaydil, Mona S. Al-Hassan, Ahmed A. Barakat, Hassan Hassan, Mohamed F. Y. Foods Article Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream’s physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g(−1)), antioxidant activity (98.12 µmol of TE 100 g(−1)), total flavonoids (5.96 mg QE 100 g(−1)), and total flavanols (4.01 mg QE 100 g(−1)). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream’s organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties. MDPI 2023-01-25 /pmc/articles/PMC9913908/ /pubmed/36766062 http://dx.doi.org/10.3390/foods12030533 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sakr, Sally S. Mohamed, Sahar H. S. Ali, Asmahan A. Ahmed, Waheeba E. Algheshairy, Reham M. Almujaydil, Mona S. Al-Hassan, Ahmed A. Barakat, Hassan Hassan, Mohamed F. Y. Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title | Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title_full | Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title_fullStr | Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title_full_unstemmed | Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title_short | Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour |
title_sort | nutritional, physicochemical, microstructural, rheological, and organoleptical characteristics of ice cream incorporating adansonia digitata pulp flour |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913908/ https://www.ncbi.nlm.nih.gov/pubmed/36766062 http://dx.doi.org/10.3390/foods12030533 |
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