Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel

Ismail, Hesham A.; Hameed, Ahmed M.; Refaey, M.; Sayqal, Ali; Aly, A. A.

doi:10.1016/j.arabjc.2020.08.012

Cited by 29 publications

(27 citation statements)

References 35 publications

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“…Partial replacement of inulin with apple fiber and fermentation of ice cream mixes with different probiotic strains do not significantly differentiate their chemical composition. Similar content of protein (3.39%) and carbohydrates (18.39%) in the control milk ice cream was demonstrated by Ismail et al [ 38 ]. Moreover, Balthazar et al [ 39 ] developed and tested sheep’s milk ice cream with a higher fat content (10.03%) and lower protein content (3.2%).…”

Section: Resultssupporting

confidence: 82%

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk

Znamirowska

Pawlos

et al. 2021

Animals

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The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

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Section: Resultssupporting

confidence: 82%

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk

Znamirowska

Pawlos

et al. 2021

Animals

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“…Statistical analysis all the data were expressed as means ± stander deviations (SD) of three replicates. Statistical calculations were executed using method described by ( Ismail et al, 2020 ).…”

Section: Methodsmentioning

confidence: 99%

The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4

Aly

Zaky

Mahmoud

et al. 2021

Saudi Journal of Biological Sciences

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“…Using pomegranate peel as natural dye was not a good option for ice cream since the dye found to be deteriorated in ice cream production process (21). Adding natural food dye in dairy product ideally infused in last step of the production procedure.…”

Section: Resultsmentioning

confidence: 99%

Sensory characteristic of new formulated Bir Pletok ice cream

Pinandoyo

Masnar

Haryati³

et al. 2021

canrea

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Bir Pletok is one of traditional heritage of Betawi Culinary. Till day, Bir Pletok’s popularity is decreasing especially in young generation. This research aimed to get a new option of Bir Pletok product so that the acceptability and popularity of Bir Pletok as one of Betawi traditional culinary heritage can be preserved. Ice cream was made using mixing and freezing method. The composition for formulation was 3:1 for milk: Bir Pletok. Sensory characteristic measured with 7 levels hedonic methods. Triangle test was conducted to standardized the panelist. Panelist subjected for sensory test was semi trained panelist. Research was conducted in Politeknik Negeri Media Kreatif Art Culinary Department. Research found that overall acceptability of ice cream still medium (4.96). Respondents tend to slightly like the taste of Bir Pletok ice cream (5.47); neutrally respond to the aroma (4.67) and color (4.07), and tend to like the mouthfeel (5.53) and slightly like the after taste (5.07) of the ice cream.

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Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel

Cited by 29 publications

References 35 publications

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4

Sensory characteristic of new formulated Bir Pletok ice cream

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