The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin

Abstract

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.

Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets

“…After 60 min, the volume of leakage was read from the cylinder. The test was carried out at a temperature of 20 • C [42].…”

“…A defined volume of the sample (cut from the product with a cylinder) was transferred to a volumetric flask and made up to the mark with distilled water. Based on the known volume of the volumetric flask, the volume of the cylinder, and the amount of added water, the overrun of the sorbets was calculated [42].…”

“…Mango, due to the relatively low water content and high fiber content, is a very good ingredient to use in ice cream because it improves the consistency and is less sensitive to oxidation than berries [26,30,42,56]. Overrun decreased throughout the storage time, which is natural for all frozen desserts due to loss of air put into sorbets during freezing.…”

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

“…In the freezer, the mix turns into a viscous foam due to the penetration and redistribution of air in the volume of the product. At the same time, free water present in the mix freezes with the formation of ice crystals, which form an exceptional and desirable texture of ice cream [ 2 , 3 ]. In the case of the formation of large ice crystals, the sensory properties of ice cream deteriorate significantly [ 4 ], which requires control of the process of crystallization of free water during production and storage of the finished product.…”