Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract

Yazdi, Amir Pouya Ghandehari; Barzegar, Mohsen; Gavlighi, Hassan Ahmadi; Sahari, Mohammad Ali; Mohammadian, Amir Hoseein

doi:10.1111/1471-0307.12698

Cited by 33 publications

(25 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rossa et al (2012) noted that whey protein thermally unfolds in the ice cream mixture and leads to the formation of protein polymers, which can behave like hard spheres, showing high flow resistance, thereby increasing the viscosity of the ice cream. Yazdi et al (2020) the ice creams elaborated in the present work were fitted by the Power law model. Therefore, the Power-law model described well the flow behavior of ice cream with the high correlation coefficient (Table 5), being (n = 1), confirming the Newtonian behavior (Figure 6).…”

Section: Ice Cream Analysismentioning

confidence: 99%

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

et al. 2022

View full text Add to dashboard Cite

This study's main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.

show abstract

Section: Ice Cream Analysismentioning

confidence: 99%

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

et al. 2022

View full text Add to dashboard Cite

show abstract

“…A hundred grams of solidified ice cream give our body approximately 190–214 calories (Bajwa et al., 2003; Khan et al., 2018). Ice cream is typically high in carbs but, low in dietary fibers and phenolic compounds (Ghandehari et al., 2020). Ice cream processing has drastically improved during the past 20 years, food manufacturers and research scientists have incorporated functional additives in ice cream for enhanced taste and nutritional content (Al, Ersoz, Ozaktaş, Turkanoglu, & Kucukcetin, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Ice cream is world-famous high-vital emulsified milk sweets made from air cells milk fat, colloidal protein, fortifiers (Ghandehari, Barzegar, Gavlighi, Sahari, & Mohammadian, 2020;Pintor, Escalona, & Totosaus, 2017), stabilizers, emulsifiers, sweeteners, and colors (Cavender & Kerr, 2020;Panwar, Shubhashini, & Kapoor, 2019). It is one of the most commonly offered and enjoyed by youngsters and other age people around the world (Ayar, Siçramaz, Ozturk, & Ozturk, 2018;Azari, Khomeiri, Ghafouri, & Aghajani, 2017;Caniyilmaz, Uçarkuş, & Karaman, 2016).…”

mentioning

confidence: 99%

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Shelke

Kad

Yenge

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Jamun (Syzygium cumini L.) is a tropical fruit crop that belongs to the Myrtaceae family (Singh, Paswan, & Rai, 2019).). India and Indonesia are viewed as the origin of jamun fruits. Jamun has recently become famous for its high nutritional value in food processing areas. Jamun provides ellagic acid and glucoside jamboline that reduces blood sugar and has excellent diabetes control; it is very effective to treat jaundice, kidney stone, blood pressure, sore throat, constipation, vomiting, and diarrhea. As a source of food nutrients and phytochemical, jamun fruit comes to the attention of food manufacturers and food scientists (Bukya & Madane, 2018). This fruit is only accessible in June and July months during monsoon. The production of jamun fruits is unorganized in India, with significant annual losses between 20% and 30% after the harvest (Patil, Thorat, & Rajasekaran., 2012). Jamun fruits should be preserved and processed into valuable products to minimize post-harvest losses. A large number of food products are prepared from Jamun fruits. During jamun juice processing a large amount of pomace is produced which is not finding any appropriate use except for the utilization as an animal feed or landfilling. Majority of by-products obtained from the food industry are dumped in open space (Singh, Panesar, & Nanda, 2006). Fruit pomace can lead to a number of environmental challenges, such as surface and groundwater contamination, unless managed properly. Percolates produced from such by-products are responsible for the degradation of oxygen throughout the soil and the

show abstract

“…In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74% (Mazon et al 2020) In a study was added addition of microcapsules of pistachio peel extract (MPPE) to produce a functional ice cream, The addition of MPPE to ice cream mixes improved the melting resistance, first dripping times and functional properties of ice cream such as antioxidant activity and total phenolic content. The results of the sensory analysis showed that the addition of MPPE had no significant effect on the overall acceptability of the product (Ghandehari Yazdi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Study the effect of replacing the skim milk used in making ice cream with some dried fruit

2021

View full text Add to dashboard Cite

Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach, apples) for ice cream production. The chemical, physical, microbiological and sensory attributes were evaluated for resultant ice cream. As the results indicated there was an increase in the total solids of resultant ice cream, especially when using banana powder because of its high carbohydrate content and low pH value of all treatments as compared to the control. As well as the specific weight and viscosity, increased in most treatments as compared to the control due to the increase in the rate of total solids. while the yield decreased in all treatments due to the increased viscosity which led to difficulty of air entering to the product. The microbial content of the resultant ice cream was decreased or close to the value of the control for all treatments except for the treatments in which the skim milk was replaced by the dried banana powder, this may be due to the fact that added fruit powder is an additional factor for increasing the number of bacteria as compared with dried skim milk powder, as well as the addition of dried fruits powder result in a slight improvement in flavor. There was an improvement in the appearance of the resultant ice cream in which banana powder was used.

show abstract

Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract

Cited by 33 publications

References 26 publications

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Study the effect of replacing the skim milk used in making ice cream with some dried fruit

Contact Info

Product

Resources

About