Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

Abstract

Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)

“…Furthermore, the first dripping time increased and melting rate decreased with an increase in sugar content and fruit concentration (Guven and Karaca 2002) as well as the components having the ability to absorb water, which could increase the viscosity (Hwang et al 2009). Similar results were observed with regard to the melting resistance of ice cream as affected by addition of pumpkin, black mulberry and red grape pulp (Gafour et al 2007) and processed amla (Goraya and Bajwa 2015).…”

“…). The processed amla (Indian gooseberry) incorporated ice cream samples were also found to have higher antioxidant activity, total phenols and tannins than controls due to more total phenols and tannins infusing from the amla into the ice cream matrix (Goraya and Bajwa ).…”

“…Similar results were observed with regard to the melting resistance of ice cream as affected by addition of pumpkin, black mulberry and red grape pulp (Gafour et al . ) and processed amla (Goraya and Bajwa ).…”

“…Addition of grape wine lee and kiwi fruit, and pomegranate peel phenolics, respectively, caused an increment in total phenols of ice cream (Hwang et al 2009;Waterhouse et al 2013). The processed amla (Indian gooseberry) incorporated ice cream samples were also found to have higher antioxidant activity, total phenols and tannins than controls due to more total phenols and tannins infusing from the amla into the ice cream matrix (Goraya and Bajwa 2015). Control ice cream samples showed higher overrun that was reduced on addition of processed ginger due to weakening of air incorporation.…”

Effect of roselle extracts on the selected quality characteristics of ice cream

“…[2] In the past, it was considered an indulgent category of food items, but ice cream has now developed to a stage where it is largely and gladly perceived as a snacking alternative by consumers. [3] According to Aboulfazli et al [4] ice cream possess nutritional properties from its major ingredient (milk) even though it does not offer any health benefits. As a result, research interest in the use of ice cream as a vehicle for incorporating health-promoting ingredients, as well as in the reduction of sugar and fat content in ice cream is slowly emerging.…”