Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Hassan, Mohamed F.; Barakat, Hassan

doi:10.4236/fns.2018.98071

Cited by 14 publications

(14 citation statements)

References 30 publications

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“…The PCT3 shown a statistical value of 8.50±0.22 which was equivalent to the value of control chocobar. Similar results were also depicted in a study by Hassan and Barakat (2018) [8] and Singh et al (2017). Hassan and Barakat (2018) [8] resolved that overall acceptability was the highest for 15 per cent pumpkin and carrot pulp incorporated ice cream among the other treatments.…”

Section: Sensory Analysis For Standardizing the Level Of Pineapple Fruit Pulp Incorporation In Functional Chocobarsupporting

confidence: 90%

“…There was not much difference in colour and appearance as the chocolate covering was found over the chocobar ice cream. For body and texture, similar results were interpreted by Hassan and Barakat (2018) [8] , where significant difference in texture was observed only on increasing incorporation levels of pumpkin and carrot pulp in ice cream. Admixing pineapple pulp at 15 per cent level (PCT3) showed highly significant (p<0.01) difference in flavour.…”

Section: Sensory Analysis For Standardizing the Level Of Pineapple Fruit Pulp Incorporation In Functional Chocobarsupporting

confidence: 86%

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Development of functional chocobar and sensorial analysis

Sowmya¹,

Pugazhenthi²,

Murugan³

et al. 2021

Pharma Innovation

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Section: Sensory Analysis For Standardizing the Level Of Pineapple Fruit Pulp Incorporation In Functional Chocobarsupporting

confidence: 90%

Section: Sensory Analysis For Standardizing the Level Of Pineapple Fruit Pulp Incorporation In Functional Chocobarsupporting

confidence: 86%

Development of functional chocobar and sensorial analysis

Sowmya¹,

Pugazhenthi²,

Murugan³

et al. 2021

Pharma Innovation

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“…Ice cream is the best-favored dairy product are liked by people of all age groups around the World, whereas the commercial ice cream available is generally poor in natural antioxidants like vitamin C, natural pigments, and polyphenols. To increase the nutritional value of ice cream in the last two decades, researches have been conducted on the production of ice cream containing natural antioxidants, natural pigments, vitamins, low-fat, and free from synthetic additives such as fruit and vegetables (Hassan & Barakat, 2018), probiotics (Aboulfazli et al, 2016), vegetable milk (Goral et al, 2018), and vegetable proteins (Al et al, 2020;Chen et al, 2019;Sivasankari et al, 2019;Yazdi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Functional foods are not only delivered basic nutrients but also provide health benefits (Granato et al, 2020; Villava et al., 2017). Dairy products provide nutritionally important contributions to our diet, including energy, calcium, protein, and other micronutrients (Hassan & Barakat, 2018). Ice cream is the best‐favored dairy product are liked by people of all age groups around the World, whereas the commercial ice cream available is generally poor in natural antioxidants like vitamin C, natural pigments, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

Güler-Akın

Avkan

Akın

2021

Food Processing Preservation

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In this study, the possibilities of using pea protein isolate in the production of functional reduced fat ice cream, and vegetarian/vegan ice cream were investigated. For this purpose, six different ice creams were produced with different proportions of pea protein isolate (A: 0%, B: 6%, C: 12%, D: 25%, E: 100% pea protein isolate and milk fat (4%), F: 100% pea protein isolate and vegetable fat (4%)), and physical, chemical, textural, and sensory analysis of ice creams were carried out on the 1st, 30th, and 60th days of storage. Results showed that adding pea protein isolate as a substitute for milk powder improved the physical and textural properties of ice cream, but the addition of high amounts of pea protein isolates negatively affected the sensory properties, and was not suitable for vegan type ice cream production in terms of sensory properties. Practical applicationsCommonly consumed all over the world, ice cream provides important nutritional additions to our diet, including energy, calcium, protein, and other micronutrients.To increase the nutritional value of ice cream research has been conducted on the production of ice cream containing natural antioxidants, natural pigments, vitamins, low-fat and free from synthetic additives such as fruit and vegetables, probiotics, vegetable milk, and vegetable proteins. There is an increasing interest in vegetable proteins because of their health benefits. Less consumed by children, peas (Pisum sativum) have become a popular alternative protein source with their high protein content as well as their versatility as a sustainable, nutritious, and low-allergen food source. As far as is known, there is no study on ice cream production with pea protein isolate. In this study, new formulations were created to produce functional and vegetarian/vegan ice cream. By transferring these products to the industry, it will be possible to get a new product for the use of pea protein isolate and to increase the consumption of peas by children.

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“…PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented (Hassan & Barakat, 2018).…”

Section: Introductionmentioning

confidence: 99%

Study the effect of replacing the skim milk used in making ice cream with some dried fruit

2021

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Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach, apples) for ice cream production. The chemical, physical, microbiological and sensory attributes were evaluated for resultant ice cream. As the results indicated there was an increase in the total solids of resultant ice cream, especially when using banana powder because of its high carbohydrate content and low pH value of all treatments as compared to the control. As well as the specific weight and viscosity, increased in most treatments as compared to the control due to the increase in the rate of total solids. while the yield decreased in all treatments due to the increased viscosity which led to difficulty of air entering to the product. The microbial content of the resultant ice cream was decreased or close to the value of the control for all treatments except for the treatments in which the skim milk was replaced by the dried banana powder, this may be due to the fact that added fruit powder is an additional factor for increasing the number of bacteria as compared with dried skim milk powder, as well as the addition of dried fruits powder result in a slight improvement in flavor. There was an improvement in the appearance of the resultant ice cream in which banana powder was used.

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Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Cited by 14 publications

References 30 publications

Development of functional chocobar and sensorial analysis

Development of functional chocobar and sensorial analysis

A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

Study the effect of replacing the skim milk used in making ice cream with some dried fruit

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