Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality
محورهای موضوعی : food microbiologyS. Ghazizadeh 1 , R. Pourahmad 2 , L. Nateghi 3
1 - M.Sc. Student of the Department of Food Science & Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Associate Professor of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - Associate Professor of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
کلید واژه: Antioxidant Activity, Chicory Extract, Clove Extract, Functional Ice-Cream, Pomegranate Peel Extract,
چکیده مقاله :
The aim of present study was to produce functional ice-cream using chicory, clove and pomegranate peel extracts and investigate the antioxidant activity, physicochemical and sensory properties of the extract.The alcoholic extracts of chicory, clove and pomegranate peel (0.5, 1 and 1.5 percent) were used in ice-cream formulation. The samples were stored for three months. The characteristics of the samples were studied on the first, 30th, 60th and 90th days.The results showed that by increasing the concentration of the extracts in the samples, viscosity significantly decreased and melting resistance and acidity increased (p <0.05). Moreover, by increasing the concentration of the extracts in the samples, their antioxidant activities increased. The highest antioxidant activity was related to the sample containing 1.5% clove extract and this sample had the most content of phenolic compounds. During storage, melting resistance and viscosity significantly decreased and acidity increased (p <0.05). The highest score of overall acceptance was related to the sample containing 0.5% chicory extract. Moreover, this sample had desirable viscosity. Considering the above mentioned points, the sample containing 0.5% chicory extract was selected as the best sample. It can be concluded that it is possible to produce the functional ice-cream with desirable physicochemical and sensory properties using 0.5% chicory extract.
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