Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice
Subject Areas : food microbiology
1 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - MSc Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Functional, Ice Cream, Low-Calorie, sugar, White Mulberry Juice,
Abstract :
Ice cream is the most popular dairy products. However, it can endanger people's health due to the high sugar content. Therefore, it is suggested that natural ingredients such as white mulberry juice, which has lower sugar and calories and healthier ingredients, be used in ice cream instead of sugar. In this study, white mulberry juice at 0, 25, 50, 75, and 100% substituted sugar consumption in the formulation of control samples, and physicochemical properties (pH, moisture, carbohydrate, lithium, potassium, brix, calories, and viscosity), total phenolic contents, antioxidant properties, overrun, melting resistance, color, and overall acceptance were evaluated one day after production. The results indicated that by increasing the content of white mulberry juice in the treatments, moisture, lithium, potassium, viscosity, total phenolic content, and antioxidant activity increased while pH, carbohydrate, brix, calories, overrun, melting resistance, and lightness decreased. There was no significant difference between the treatment containing 50% sugar and 50% white mulberry juice and the control sample in terms of overall acceptance score, the calorie content of the treatment was significantly lower than the control sample, and total phenolic content and antioxidant activity of the treatment were significantly higher than the control sample and selected as the optimal treatment.
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