Impact of Taro Corms on Functional Low Fat Ice Cream Properties

Abstract

The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms , whether fresh or boiled, was added (partial substitute of ice cream mix), at a levels of 10, 20, and 30% , to the mixtures of the experimental treatments, after reducing their fat contents to 4%, and stabilizer/emulsifier mixture to 0.175 % , while the control treatment contained 8% fat, 15 % sugar, 12% MSNF% and 0.35% stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro corms as levels of addition increased. No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms , whether boiled or fresh , were found lower than the corresponding values of the control. Contrarily, viscosity as well as flow time of the Taro corms treatments were higher than that of the control. It could also be noticed an increase in the specific gravity and weight per gallon, and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro corms treatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiled Taro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order. It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher quality after reducing the fat content and stabilizer/emulsifier complex by half.

Improving The Properties of The Functional Frozen Bio-Yoghurt By Using Carrot Pomace Powder (Daucus carota L.)

“…CPP contains a high amount of fiber which able to gelatinize and therefore, increase the viscosity and flow time under the processing conditions of frozen yoghourt mix. Similar results were found by 13,14 . T1,2,3 treatments with fortified carrot pomace powder 5,10,15% respectively.…”

“…The dried carrot pomace has carotene and ascorbic acid, and is also a rich source of fiber, antioxidants, minerals including calcium, copper, magnesium, potassium, phosphorus, iron and folic acid which exhibit health promoting effects 44. Regarding the nutritional quality and high fiber content of CPP, it has been used to enrich some foods including durum wheat pasta 18 and wheat flour biscuits 29. Also, the nutritional and health importance of fiber-rich foods has been clarified 43. The pomace, a cause of environmental pollution may be converted to value added products, if processed properly 37 . Being fiber rich, the pomace may be incorporated into food products as inexpensive, non-caloric bulking agents for partial replacement of product component, fat or sugar, as enhancers of water and oil retention and to improve emulsion or oxidative stabilities 11,14 .…”

Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology

“…GCSP is known to contain a high amount of starch fiber which is able to gelatinize during the US and therefore, may increase the viscosity and flow time of the ice milk mix. Similar results were reported by El-Dardiry and Gab-Allah (2016) and El-Dardiry et al, 2018). Also, the gum present in the GCSP led to an increase in viscosity and flow time in the treatments.…”

“…The lower freezing point in treatments with GCSP could be due to its higher lactose and ash contents. The freezing point is affected by the amount, type and molecular weight of the solutes in the mix (Marshall et al, 2003;El-Dardiry et al, 2018). It was also found that the control treatment with ultrasonic (C 2 ) led to a lower freezing point than the control-treated with pasteurization (C 1 ).…”

Anticancer and Immunomodulatory Benefits of Taro (Colocasia esculenta) Corms, an Underexploited Tuber Crop

“…The H-ORAC (Hydroxyl Radical Antioxidant Capacity), ABTS (2,2′-Azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt), FRAP (ferric reducing antioxidant power), and DPPH (2,2′-diphenyl-1-picrylhydrazyl radical assay) methods have been applied to evaluate the TAC of taro extracts or taro-food derivatives. Flavonoids, tannins, saponins, alkaloids, carotenoids, phenols, vitamins, and fatty acids seem to contribute to overall taro antioxidant capacity ( Table 3 ) [ 13 , 52 , 53 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 ].…”