Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel

Abstract

Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals and antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with pomegranate peels powder (PPP) and Doum fruit syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, and organoleptic properties. Ice cream enriched with PPP and DFS have high contents of total solids, protein, fat, ash, fiber, antioxidants activity, minerals and gross energy which are raised up with increasing the addition level. However the contents of moisture, pH, carbohydrate and Cu were decreased. Furthermore, addition of PPP and DFS alone or in a combination caused increases in acidity, specific gravity, weight per gallon, first dripping time, melting rate, melting resistance, and viscosity. While, a decrease in overrun values was observed compared to the control sample. Treatment of ice cream with PPP and DFS alone or in a combination showed decrease in total bacterial and psychrophilic count. In addition coliform bacteria, yeasts and mould counts were not detectable in all ice cream samples. The sensory evaluation showed that ice cream enriched with 0. 25% PPP and 2.5% DFS was the most acceptable treatment. While higher addition levels of PPP and DFS alone or in a combination contributed to progressive loss of sensory quality.

Keywords

• Ice cream properties
• Doum fruit syrup
• Pomegranate peels powder
• Antioxidants activity
• Antimicrobial activity