Impact of Carob Extract Supplementation on Chemical and Sensory Properties of Yogurt and Ice Cream

Abstract

In this study, yogurt and ice cream were enriched with carob extract, for giving them functional properties. Three different types of ice cream were produced with three formulations in terms of carob extract concentration. In the first type only carob extract in proportions of 8, 10 and 12% was added to the mixture. The second and third types were different from the first by their aromas: respectively lemon and chocolate. The yogurt samples were produced based on a set type of yogurt procedure. According to analytical data, considerable increments in D-pinitol content, total phenolic compounds content and antioxidant activity values were observed in both of yogurt and ice cream samples with increasing carob extract added (P < 0.05). The ice cream samples supplemented at a ratio of 8% had higher points in all examined sensory attributes. With respect to the results obtained from the yogurt samples, the one supplemented at a ratio of 10% was scored significantly higher (P < 0.05) on appearance, aroma and taste.

Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

“…This observation could be mainly attributed to the higher content of total soluble solids in carob molasses. These results are in general agreement with those found by Kulcan et al ( 2021 ). Also, Hassanein et al ( 2014 ) noted that adding concentrated pomegranate extract to yogurt increased its total solids.…”

“…Fermented goat milk (CB4) had the highest TPC throughout the entire storage period, while treatment CB had the lowest TPC content. The current findings are in agreement with Kulcan et al ( 2021 ) who found that the TPC was increased in yoghurt by increasing the added amount of carob extract. Also, Dos Santos et al ( 2017 ) found that the TPC in bio-fermented goat milk has been increased in samples supplemented with grape pomace extract.…”

“…The lowest DPPH scavenging activity was found with CB and CH treatments during all storage times. These results are similar to that found by Kulcan et al ( 2021 ) who noted that the TPC and antioxidant activity values were found to be the lowest in yoghurt sample without carob extract (plain sample).…”

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

“…For this reason, carob and derived products (powder, syrup, pod) are called functional compounds and are used for enrichment of products (33). Likewise, Kulcan et al (34) reported that total phenolic compounds of yogurt enriched with additional 12% (w/w) carob extract was 643.46 mg GAE/kg-1246.78 mg GAE/kg, respectively. In another study the effect of carob flour (0-4%) on total phenolic content of yogurts was investigated.…”