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Antioxidant capacity and functionality of oleaster ( E laeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream
Author(s) -
Çakmakçı Songül,
Topdaş Elif F.,
Kalın Pınar,
Han Hatice,
Şekerci Pınar,
P. Köse Leyla,
Gülçin İlhami
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12637
Subject(s) - food science , chemistry , ice cream , crust , antioxidant , flavour , sweetness , antioxidant capacity , taste , biochemistry , biology , paleontology
Summary In this study, the influence of milled crust and flour from oleaster ( E laeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and flour level caused an increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory properties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that considerable nutritive and functional improvement could be attained by the addition of oleaster flour to ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour with complacency.