Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream-Reference-Cited by-同舟云学术

Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream

Published:2023-10-13 Issue:3 Volume:6 Page:403-408
ISSN:2618-7272
Container-title:Food systems
language:
Short-container-title:Food systems

Author:

El-Maksoud A. A. A.¹^ORCID,Hesarinejad M. A.²^ORCID,Abedelmaksoud T. G.³^ORCID

Affiliation:

1. Dairy Science Department, Faculty of Agriculture, Cairo University

2. Department of Food Processing, Research Institute of Food Science and Technology

3. Department of Food Science, Faculty of Agriculture, Cairo University

Abstract

The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.

Publisher

The Gorbatov's All-Russian Meat Research Institute

Reference36 articles.

1. Caliskan, O. (2015). Mediterranean figs (Ficus carica L.) functional food properties. Chapter in a book: The Mediterranean Diet. Academic Press, 2015. https://doi.org/10.1016/B978–0–12–407849–9.00056–7

2. Januário, J. G. B., Oliveira, A. S., Dias, S. S., Klososki, S. J., Pimentel, T. C. (2018). Kefir ice cream flavored with fruits and sweetened with honey: Physical and chemical characteristics and acceptance. International Food Research Journal, 25(1), 179–187.

3. Legassa, O. (2020). Ice cream nutrition and its health impacts. International Journal of Food and Nutritional Science, 7(1), 19–27. https://doi.org/10.15436/2377–0619.20.2678

4. Elleuch, M., Bedigian, D., Zitoun, A., (2011), Sesame (Sesamum indicum L.) Seeds in Food, Nutrition, and Health. Chapter in a book: Nuts and Seeds in Health and Disease Prevention, Academic Press, London, UK, 2011. https://doi.org/10.1016/B978–0–12–375688–6.10122–7

5. Soukoulis, C., Lebesi, D., Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry, 115(2), 665–671. https://doi.org/10.1016/j.foodchem.2008.12.070

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder;Open Chemistry;2024-01-01