The effects of two lyophilized sweet potato varieties on physiochemical, textural and nutritional properties of ice cream

Abstract

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.

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

“…Procedures used to make ice cream in the study (Figure 1 ) were modified from those Kilinc et al ( 2022 ) and Goktas et al ( 2022 ) had previously employed. Two different production methods were carried out: in the first one, adding lactic acid bacteria to the mixture the mixture was then matured.…”

“…Exactly 250 g of each mixture was placed into sterile glass containers and hardened at −24°C. The acquired samples were kept at −18°C until the analysis was finished (Kilinc et al, 2022 ).…”