Ice cream supplemented with grape juice residue as a source of antioxidants

Abstract

Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antioxidant capacity and sensory acceptance of the ice creams were analysed at day 0 and after 40 days of storage. Ice creams containing grape juice residue had a higher concentration of phenolic compounds and antioxidant activity compared to the control samples. Consumers’ acceptance was similar for all products. At the end of storage, the polyphenol content and antioxidant activity had decreased. Grape juice residue has potential as a natural source of antioxidants to develop new products.

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

“…Karaman et al () found that, as the persimmon level rose, there was a positive correlation between the resistance to melting and higher scores given by the panelists. Vital et al () reported that sensory evaluation (colour, aroma, taste, texture and overall appearance) of the ice creams did not alter significantly with the addition of grape juice residue. Assessors also liked the sandiness of the puree‐free samples.…”

Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

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Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

“…Due to a loss of nutritional, sensory, and quality aspects caused by the processes usually applied to dairy products, natural antioxidants from plants have been incorporated into these foods in order to minimize losses and improve quality (Alenisan, Alqattan, Tolbah, & Shori, ; Barkallah et al., ; Bertolino et al., ; Comunian et al., ; Mahajan, Bhat, & Kumar, ; Vital, Santos, Matumoto‐Pintro, Silva Scapim, & Madrona, ).…”

“…Due to a loss of nutritional, sensory, and quality aspects caused by the processes usually applied to dairy products, natural antioxidants from plants have been incorporated into these foods in order to minimize losses and improve quality (Alenisan, Alqattan, Tolbah, & Shori, 2017;Barkallah et al, 2017;Bertolino et al, 2015;Comunian et al, 2017;Mahajan, Bhat, & Kumar, 2017;Vital, Santos, Matumoto-Pintro, Silva Scapim, & Madrona, 2018). Wojdyło et al (2005) evaluated the effects of natural polyphenolic antioxidants isolated from the roots of skullcap (Scutellaria baicalensis Georgi) and procyanidins extracted from the bark of hawthorn (Crataegus oxyacantha) on butter during storage for 28 days at a temperature of 4°C and 30°C in darkness as well as at 50°C with light.…”