Assessment of Ice cream with Pomegranate extract properties | ||||
| SVU-International Journal of Agricultural Sciences | ||||
| Article 14, Volume 5, Issue 1, January 2023, Page 161-168 PDF (400.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/svuijas.2023.199820.1276 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ibtesam R. Mowafi  1; M.R. Mowafi2; A.A. Abd-Alla3
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| 1Department of Food Science and Dairy Technology, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt. | ||||
| 2Economic Department, Faculty of Commerce, South Valley University, 83523 Qena, Egypt | ||||
| 3Dairy Science Department, Faculty of Agriculture, Sohag University, 82524 Sohag, Egypt | ||||
| Abstract | ||||
| Ice cream is a valuable accompaniment to the normal diet for all people especially for children. Ice cream has a great nutritional avail, for example; it contains calcium, vitamins, fats, carbohydrates and proteins. The aim of this study to manufacture an ice cream enriched with pomegranate peel extract as naturally flavoring agents (naturally additives), It has been characterized in order to assess the most common quality indices. The indices examined are; melting properties, protein, sensory properties and overrun, pH, acidity, firmness, microbiological counts. To determine how much are the challenges during manufacturing process effect on them in storage times. Icecream was first prepared then the extract of pomegranate peel (1.5 & 4.5%) was added at aging stage. Then the samples were stored at -20° C for four weeks. Physicochemical, sensory and microbiological properties of ice cream were evaluated on the 0, 1, 2 and 4 weeks. PH values, overrun, melting resistance are decreased when the amount of (PPE) increased in the ice cream at storage, while; an increase in total acidity, firmness and protein values observed compared to the control. There was a slight decrease in the microorganism counts (bacilli, yeasts and molds) during storage. Considering the above-mentioned points, the sample containing 1.5% pomegranate peel extract was selected as the best sample. It can be concluded that it is possible to produce the ice cream with naturally flavoring agents with desirable physicochemical and sensory properties. | ||||
| Keywords | ||||
| Ice cream; firmness; melting resistance; Physicochemical; pomegranate | ||||
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