Functional Ice Cream with Coffee-Related Flavor

Abstract

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Coffee ice cream as an innovative functional dairy food

“…At rpms ranging from 4 to 50, the viscosity of the C mixture was lowered from 25.5 to 17.9 mPa.s, while the viscosity of the T1 and T2 mixtures was reduced from 25.5 to 16.6 mPa.s and from 23.0 to 14.0 mPa.s, respectively. Such results were observed in ice cream mixtures containing tiger nut aqueous extract (El-Shenawy et al, 2016) and Nescafe (Khider et al, 2021). Despite the fact that polysaccharides make up about half of the weight of green and roasted coffee, the viscosity of the ice cream mixtures decreased as the concentration of CCF was increased, the decrease being signi cant only when CCE was added at 5%.…”

Probiotic coffee ice cream as an innovative functional dairy food

“…At rpms ranging from 4 to 50, the viscosity of the C mixture was lowered from 25.5 to 17.9 mPa.s, while the viscosity of the T1 and T2 mixtures was reduced from 25.5 to 16.6 mPa.s and from 23.0 to 14.0 mPa.s, respectively. Such results were observed in ice cream mixtures containing tiger nut aqueous extract (El-Shenawy et al, 2016) and Nescafe (Khider et al, 2021). Despite the fact that polysaccharides make up about half of the weight of green and roasted coffee, the viscosity of the ice cream mixtures decreased as the concentration of CCF was increased, the decrease being significant only when CCE was added at This could be due to the roasting process causing the polysaccharides to lose their functional characteristics (water binding).…”

Ameliorative effects of vitamins-loaded flavoured nanophytosomes fortified with star anise volatile oil against CsA-Induced liver and kidney injury in rats: Application in functional ice cream

“…Ice cream is a delicious and popular frozen dairy product appreciated by a very broad spectrum of consumers, made from milk and/or milk products combined with other ingredients such as sweeteners, emulsifiers, stabilizers and flavouring agents [ 17 ]. Frozen functional dairy products are very important vehicles of bioactive ingredients for enhancing nutritional health benefits [ 18 ] .…”