| Titles |
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English :
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Incorporation of natural antioxidants into ice cream
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Arabic :
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استخدام المصادر الطبيعية للمواد المضادة الاكسدة في صناعة الايس كريم
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| Abstract |
Ice cream was made using 10% and 15% pumpkin, black mulberry and red grape as sources of antioxidants, β carotene and anthocyanin. Results indicated that viscosity, melting resistance and overrun of ice cream were affected significantly by added antioxidant while the specific gravity, weight /ga1lon were non-significantly affected. Ice cream fortified with 15 % black mulberry, 10% and 15% pumpkin and 15% red grape gained the highest score for flavour compared to ice cream from other treatments. Generally, ice creams fortified with different antioxidants were more preferable than control. It is recommended to add pumpkin, red grape and black mulberry in ice cream formulations as sources of antioxidants and to give the product favourable natural colour and flavour in addition to potential health benefit.
Key Words. Ice cream, antioxidants, anthocyanin, β-carotene, overrun, viscosity, specific gravity.
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| Publication year |
2007
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| Pages |
117-123
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal Dairy Science
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| Author(s) from ARC |
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| Agris Categories |
Food additives
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AGROVOC
TERMS |
Anthocyanins.
Antioxidants.
Density.
Icecream.
Morus nigra.
Pumpkins.
Viscosity.
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| Proposed Agrovoc |
β-carotene;overrun;red grape;
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| Publication Type |
Journal
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