Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener-Reference-Cited by-同舟云学术

Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener

Published:2019-12-01 Issue:2 Volume:23 Page:139-146
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Adeloye Jumoke Bukola¹,Uhakheme Precious¹

Affiliation:

1. Department of Food Science and Technology , Federal University of Technology Akure , Nigeria

Abstract

Abstract Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2019-0017

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