TY - JOUR
T1 - Ice cream supplemented with roasted and grilled corn powders
T2 - Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost
AU - Abdeldaiem, Ahmed Mohamed
AU - Ali, Abdelmoneim H.
AU - Mousa, Ahmed Hassan
AU - Elkot, Wael F.
AU - Simal-Gandara, Jesus
N1 - Publisher Copyright:
© 2023
PY - 2023/6
Y1 - 2023/6
N2 - The present study aimed to evaluate the effects of replacing milk fat with roasted and grilled corn powders on ice cream characteristics. The results revealed that the use of roasted and grilled corn powders (2, 4, and 6%) resulted in significant changes in the physical and rheological properties of ice cream mixtures. The different levels of corn powders caused an increase in the total phenolic compounds and antioxidant activity, while a diverse manner was observed with the progress in storage period. Furthermore, the melting resistance of ice cream treatments significantly increased coinciding with the increase in roasted or grilled corn powders addition levels. In addition, roasted corn powder based-ice cream treatments recorded higher sensory evaluation scores compared to other treatments. The production cost and profit of the produced ice cream were also evaluated, and treatments supplemented with corn powders exhibited lower production cost as compared to the control sample.
AB - The present study aimed to evaluate the effects of replacing milk fat with roasted and grilled corn powders on ice cream characteristics. The results revealed that the use of roasted and grilled corn powders (2, 4, and 6%) resulted in significant changes in the physical and rheological properties of ice cream mixtures. The different levels of corn powders caused an increase in the total phenolic compounds and antioxidant activity, while a diverse manner was observed with the progress in storage period. Furthermore, the melting resistance of ice cream treatments significantly increased coinciding with the increase in roasted or grilled corn powders addition levels. In addition, roasted corn powder based-ice cream treatments recorded higher sensory evaluation scores compared to other treatments. The production cost and profit of the produced ice cream were also evaluated, and treatments supplemented with corn powders exhibited lower production cost as compared to the control sample.
KW - Corn powder
KW - Milk fat substitutes
KW - Novel dairy products
KW - Organoleptic properties
KW - Production cost
KW - Rheological and antioxidant properties
UR - https://www.scopus.com/pages/publications/85149301040
UR - https://www.scopus.com/pages/publications/85149301040#tab=citedBy
U2 - 10.1016/j.ijgfs.2023.100692
DO - 10.1016/j.ijgfs.2023.100692
M3 - Article
AN - SCOPUS:85149301040
SN - 1878-450X
VL - 32
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
M1 - 100692
ER -