This study examined the changes in the physicochemical properties of ice creams produced with two different lyophilized sweet potatoes. The addition of lyophilized sweet potato increased the firmness and consistency values of the ice cream mix and decreased the cohesiveness and viscosity index values. In the ice cream samples, the added sweet potato increased the hardness, first melt temperature, complete melting temperature, dry matter, %DPPH, and TPC values, while the overrun, aw, and pH values decreased. Ice creams with added sweet potato are rich in minerals such as B, Mg, K, Mn, and Fe compared to the control sample.
Practical application
The sweet potato is one of the most used foods for human consumption. It has been reported to have beneficial effects on health, including antioxidant, antidiabetic, anti‐hyperlipidemia, immunomodulatory, anti‐inflammatory, anti‐tumor, anti‐obesity, antiaging, hepatoprotective, and antiulcer activities. Lyophilization has important applications in the food and is used to extend the shelf life of products and increase their storage capacity. The added lyophilized orange and purple sweet potato made the ice cream an important source of phenolic substances and enriched it in fiber, vitamins, and minerals. In addition, the ice creams gained potential antioxidant activity.