| تعداد نشریات | 24 |
| تعداد شمارهها | 912 |
| تعداد مقالات | 8,158 |
| تعداد مشاهده مقاله | 15,836,141 |
| تعداد دریافت فایل اصل مقاله | 13,332,053 |
The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 2، دوره 21، شماره 1 - شماره پیاپی 70، 2020، صفحه 9-14 اصل مقاله (216.57 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2019.32463.4861 | ||
| نویسندگان | ||
| H. R. Gheisari1؛ S. Heydari2؛ S. Basiri* 1 | ||
| 1Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran | ||
| 2Graduated from School of Veterinary Medicine, Shiraz University, Shiraz, Iran | ||
| چکیده | ||
| Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this study is to evaluate the effect of ice cream sugar replacement with date products. Methods: Accordingly, four ice cream samples with different sweeteners including 1) sucrose (as a control), 2) date pulp + sucrose, 3) date liquid sugar, and 4) sucrose + date liquid sugar, were produced. Total phenolics, anthocyanins, and antioxidant activities of dates and their effects on physicochemical and sensory properties of ice cream were investigated. Results: A large amount of phenolic compounds and anthocyanin was found in the ice cream contained date pulp and liquid sugar, which enhanced the reducing power and antioxidant effect of it. The overrun and density of an ice cream did not change with sugar replacement. Total substitution of sucrose by date liquid sugar, increased the titratable acidity, viscosity, and antioxidant properties of ice cream, but it was found to have some negative effects on the organoleptically score of color. However, the partial replacement of granular sugar with date pulp/liquid sugar, improved the antioxidant value of this dairy dessert without any change in its color. Conclusion: It seems that the addition of date pulp to an ice cream, not only maintain the quality and sensory properties of an ice cream, but also provides an antioxidant property. | ||
| کلیدواژهها | ||
| Antioxidants؛ Dates؛ Ice cream؛ Sugar | ||
| مراجع | ||
|
Abdollahzadeh, SM; Zahedani, MR; Rahmdel, S; Hemmati, F and Mazloomi, SM (2018). Development of Lactobacillus acidophilus-fermented milk fortified with date extract. LWT-Food Sci. Technol., 98: 577-582.
Ahmed, IA; Ahmed, AWK and Robinson, RK (1995). Chemical composition of date varieties as influenced by the stage of ripening. Food Chem., 54: 305-309.
Al-Farsi, M; Alasalvar, C; Morris, A; Baron, M and Shahidi, F (2005). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J. Agric. Food Chem., 53: 7592-7599.
Al-Farsi, MA and Lee, CY (2008). Nutritional and functional properties of dates: a review. Crit. Rev. Food Sci. Nutr., 48: 877-887.
Al-humaid, AI; Mousa, HM; El-mergawi, RA and Abdel-Salam, AM (2010). Chemical composition and antioxidant of dates and dates-camel milk mixtures as a protective meal against lipid peroxidation in rats. Am. J. Food Technol., 5: 22-30.
Al-Turki, S; Shahba, MA and Stushnoff, C (2010). Diversity of antioxidant properties and phenolic content of date (Phoenix dactylifera L.) fruits as affected by cultivar and location. JFAE. 8: 253-260.
AOAC (2000). Official methods of analysis. 16th Edn., Methods No. 942.05, Washington, D.C., USA, Gaithersburg, Md.
Biglary, F; Alkarkhi, AFM and Easa, AM (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem., 107: 1636-1641.
Bogdanov, S; Martin, P and Lullmann, C (1997). Harmonized methods of the European Honey Commission. Apidologie. Extra Issue: 1-59.
Brewer, MS (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr. Rev. Food Sci. F., 10: 221-247.
Dervisoglu, M and Yazici, F (2006). The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Sci. Technol. Int., 12: 59-164. http://dx.doi.org/10.1177/1082013206064005.
Erkaya, T; Dağdemir, E and Şengül, M (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res. Int., 45: 331-335.
FAO (Food and Agricultural Organization of the United Nations) (2014). Statistics, agriculture data [Internet]. Available from: http://www.fao.org/faostat/en/#data.
Ferreira, ICFR; Baptista, M; Vilas-Boas, L and Barros, L (2007). Free radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity. Food Chem., 100: 1511-1516.
Gohari Ardebili, A; Habibi Najafi, MB and Haddad Khodaparast, MH (2005). Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice-cream. Iran. Food Sci. Tech. Res. J., 1: 23-31.
Habib, HM and Ibrahim, WH (2009). Nutritional quality evaluation of eighteen date pit varieties. Int. J. Food Sci. Nutr., 60: 99-111.
Hajian, S and Hamidi Esfahani, Z (2015). Date palm status and perspective in Iran. In: Al-Khayri, JM; Jain, SM and Johnson, DV (Eds.), Date palm genetic resources and utilization. (Illustrated Edn.), Vol. 2: Asia and Europe, CRC Press. P: 16.
Hulme, AC (1970). The biochemistry of fruits and their products. (1st Edn.), Vol. 1, London and New York, Academic Press. P: 2.
Hwang, JY; Shyu, YS and Hsu, CK (2009). Grape wine less improves the theological adds antioxidant properties to ice-cream. LWT-Food Sci. Technol., 42: 312-318.
Kaur, C and Kapoor, HC (2001). Antioxidants a fruits and vegetables-the millenniums health. Int. Food Sci. Technol., 36: 703-725.
Mansouri, A; Embarek, G; Kokkalou, E and Kefalas, P (2005). Phenolic profile and antioxidant activity of the Algerian ripe date fruit (Phoenix dactylifera). Food Chem., 89: 411-420.
Matsumoto, H; Nakamura, Y; Hirayama, M; Yoshiki, Y and Okubo, K (2002). Antioxidant activity of black currant anthocyanin aglycons and their glycosides measured by chemiluminescence in a neutral pH region and in human plasma. J. Agric. Food Chem., 50: 5034-5037.
Milani, E and Koocheki, A (2011). The effects of date syrup and guar gum on physical, rheological and sensory properties of low-fat frozen yoghurt dessert. Int. J. Dairy Technol., 64: 121-129.
Osawa, T (1994). Novel natural antioxidants for utilization in food and biological systems. In: Uritani, I; Garcia, VV and Mendoza, EM (Eds.), Postharvest biochemistry of plant food-materials in the tropics. (1st Edn.), Tokyo, Japan, Scientific Societies Press. PP: 241-251.
Ozdemir, C; Dagdemir, E; Ozdemir, S and Sagdic, O (2008). The effect of using alternative sweeteners to sucrose on ice cream quality. J. Food Qual., 31: 415-428.
Özer, BH; Robinson, RK; Grandison, AS and Bell, AE (1997). Comparison of techniques for measuring the rheological properties of labneh (concentrated yogurt). Int. J. Dairy Technol., 50: 129-133.
Sahari, MA; Barzegar, M and Radfar, R (2007). Effect of varieties on the composition of dates (Phoenix dactylifera L.). J. Food Sci. Technol., 13: 269-275.
Shahidi, F and Naczk, M (2003). Phenolics in food and nutraceuticals. 2nd Edn., Boca Raton, FL, CRC Press. P: 253.
Singh, V; Guizani, N; Essa, MM; Hakkim, FL and Rahman, MS (2012). Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (Phoenix dactylifera L.) from Sultanate of Oman. Int. Food Res. J., 19: 1063-1070. Singh, RP; Murthy, KNC and Jayaprakasha, GK (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem., 50: 81-86.
Yangilar, F (2015). Mineral contents and physical, chemical, sensory properties of ice cream enriched with date fiber. Ital. J. Food Sci., 27: 397-406. | ||
|
آمار تعداد مشاهده مقاله: 1,192 تعداد دریافت فایل اصل مقاله: 814 |
||