Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice

Kabir, Md. Anowar; Talukder, Md. Bodrul Islam; Islam, Laizu; Yasmin, Sabina; Mahomud, Md. Sultan; Roy, Joysree

doi:10.37591/rrjodst.v9i1.2702

Cited by 3 publications

(6 citation statements)

References 17 publications

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“…Their average values were 168.97 versus 9.62 mg/kg fresh weight, respectively. Moreover, Table (3) showed that ascorbic acid content of tomato juice was 12.95 µg/ml, while antioxidant activity was 75.81 % and pH was 4.13. The findings of the present study are in accordance with findings of Ilahy, Hdider [25] who concluded that tomato fruits are rich in vitamins C and E, lycopene, and total phenolic compounds contents.…”

Section: Collected Tomato Juicementioning

confidence: 99%

“…On the same trend, Igile et al [2] indicated that tomato referred to as a functional food where not only providing basic nutrition but also providing essential elements and vitamins necessary for well-being, preventing chronic diseases, and delivering other health benefits. Based on these compounds that are found in tomato and tomato-based products, consumers have tended to these functional foods with more antioxidants, minerals, vitamins, natural colorants and free of synthetic additives [3]. So there is a major trend for consumers to purchase foods, which provide excellent nutrition and health benefits, especially those that can prevent disease and maintain health.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it is friendly considered to dairy products for their nutritional characteristics and attractive colour and appearance. In addition, tomato is used in the production of many popular dishes for instance, functional processed cheese [9], yogurt [20] and ice cream [3].…”

Section: Introductionmentioning

confidence: 99%

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Effect of adding heat-stressed tomato juice on some buffalo milk properties

2021

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Abiotic stresses especially heat, greatly affect the growth and development of tomato fruits and thus affect the final components of these fruits that increase the production of heat shock protein, phenolic compounds and antioxidants. These new compounds may enhance food quality under these conditions. Therefore, heat treatment may appears to be one of the most promising methods for postharvest control of quality. The aim of this study is utilization of tomato juice to produce a drink with high nutritive value and enhancing flavour and colour to enhance its acceptability among children and develop a novel product by adding heat-stressed tomato juice into the milk for better nutrition. Tomato juice was collected from different Incubation periods (1, 2, 4 and 8 days) in one bottle. Afterwards, milk formulations with 10, 15, 20 and 25 % tomato Juice were prepared. Characteristics of tomato fruits were assayed included antioxidant activity, total phenolic compounds, ascorbic acid and lycopene. Milk samples were assayed included gross composition, elements and viscosity. Heat stress treatment on tomato fruits resulted in higher contents of ascorbic acid, phenolic compounds, carotenoids and antioxidant activity in tomato juice. The application of add tomato juice to milk formulations leading to increase in the resulting acidity, accompanied by a rise in the viscosity values while decrease fat content. On the same side, the heat treatment led to the production of new proteins. These proteins were added to milk, accompanied by a decrease in the value of the total protein due to adding juice with different ratios.

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Section: Collected Tomato Juicementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of adding heat-stressed tomato juice on some buffalo milk properties

2021

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“…The hardness of tomato sorbet was estimated using a texture analyzer (CT3 Brookfield, USA), measured at room temperature. Briefly, sorbet was taken at 10°C and cut into 4x2 cm sizes (Kabir et al, 2020). The trigger, initial distance between the grips, and the initial velocity of the Texture Analyzer were adjusted to 7.5 g, 30 mm, and 0.5 mm/s.…”

Section: Physical Quality Analysismentioning

confidence: 99%

“…It was noted that the viscosity of ice cream increased as the amount of tomato juice enhanced. The sample containing 6.25% of tomato juice showed a satisfied level of color and organoleptic properties (Kabir et al, 2020). Another work reported the various uses of sucrose and CMC as stabilizer in the production of blackberry sorbet, finding that stabilizer concentration remarkably influenced the texture, overrun, and vitamin C concentration.…”

Section: Introduction1mentioning

confidence: 95%

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

Ramadhany¹,

Irawan²

2022

J. Teknol Industri Pangan

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Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.

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The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

Şentürk,

Akın,

Konak Göktepe

et al. 2024

Food Science & Nutrition

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The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice

Cited by 3 publications

References 17 publications

Effect of adding heat-stressed tomato juice on some buffalo milk properties

Effect of adding heat-stressed tomato juice on some buffalo milk properties

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

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