Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour

Abstract

Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream’s physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g−1), antioxidant activity (98.12 µmol of TE 100 g−1), total flavonoids (5.96 mg QE 100 g−1), and total flavanols (4.01 mg QE 100 g−1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream’s organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

The Potential Uses of Baobab Tree's Medicinal Effects in Dentistry: A Literature Review

“…The Baobab tree is believed to be rich in chemical compounds, vitamins, nutrients, and minerals, which possess pharmacological, medicinal, and bioactive features [2,4,5,7]. Regarding the mineral contents, reports have shown that the fruit pulp contains high amounts of Ca, Mg, K, P, Zn, Fe, and Cu [28][29][30]. Chadare et al have comprehensively reviewed the composition of the different parts of the AD tree and reported that the average calcium contents in the leaves, fruit pulp, and seeds were 1,582.3 mg/100 g, 301.8 mg/100 g, and 252 mg/100 g, respectively [8].…”

“…Additionally, fatty acids such as linoleic, palmitic, and oleic acids were found in tree extracts [21,25]. Investigations have also shown that considerable amounts of amino acids were found, such as methionine, L. arginine, lysine, and proline [8,10,18,[23][24][25][26][27]29,30,[32][33][34][35][36][37]. With such components, it is no wonder that the tree has been known as "the chemist tree" as these compounds possess countless medicinal and pharmaceutical benefits.…”

“…Antioxidant [10,26,30,33,34,39,40], hypoglycemic and antidiabetic effects [13,24,[39][40][41]. Also enhances cognitive performance [31,42].…”

“…Another investigation has completely replaced the skimmed milk in their ice cream contents with the pulp flour of the Baobab fruit and still got a considerable amount of calcium. In contrast, phosphorus has directly increased with the consequent increase of the Baobab fruit pulp percentages as an ingredient [ 30 ]. In addition, a published report has investigated the calcium and phosphorus amounts in cake manufacturing after the partial replacement of wheat flour with Baobab fruit pulp flour and reported a significant increase of both elements levels when the Baobab fruit pulp is incorporated [ 29 ].…”