Effect of Using Artichoke as a Source of Inulin on Low Calorie Ice Cream Quality

Abstract

The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated. Artichoke blend was used in different combinations for substitution with fresh skim milk (9 % T.S) in the preparation of ice cream with 12, 9 and 6 % fat comparing with control (15% fat).The results revealed that artichoke ice cream treatments were close to the control by a sensory panel. It was observed that artichoke ice cream had the highest content of ash, fiber and carbohydrate, while it had the lowest content of protein compared with control. The decreases in the total energy were pronounced in artichoke ice cream due to the decrease in fat percentage. Moreover, the inulin percentage increased with increasing the amount of added artichoke blend up to 1.7 %. Artichoke ice cream obtained had the highest potassium, magnesium and iron. Artichoke in ice cream mixes increased the specific gravity, weight per gallon and viscosity. Also, the data showed a marked increase in melting resistance in the artichoke ice cream with 9 % fat. On the other hand the overrun of artichoke ice cream treatments was in range 58-68 %. It can be recommended that the addition of artichoke as a source of inulin used as fat replacer and functional ingredient to prepare optimize quality law calorie ice cream.