Production of ice cream fortified with antioxidants (lycopene and β-carotene) as a functional food
Abstract: Ice cream was fortified with some antioxidants by adding tomato paste and carrot concentrate as sources of lycopene and β-carotene to produce a functional food.
Viscosity, specific gravity, weight per gallon, titratable acidity, protein stability of ice cream mix as well as the overrun, melting resistance and sensory evaluation of the resultant ice cream were investigated.
Ice cream made by adding tomato paste gave smooth texture and less hardness.. While in case of using carrot concentrate a more favourable flavour was obtained. Ice cream with 7% tomato paste or 5% carrot concentrate were recorded the highest scores.
In conclusion, it is recommended to use tomato paste and carrot concentrate to give natural colour and flavour in addition to their effect as an antioxidants.
Key words: (Ice cream -lycopene - β-carotene).
Publication year 2001
Pages 2103-2110
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City مشتهر
serial title Annals of Agricultural Science
Author(s) from ARC
External authors (outside ARC)
    عايدة موافى معهد التغذية
Agris Categories Food science and technology
AGROVOC
TERMS		 Antioxidants. Health foods. Icecream. Lycopene.
Proposed Agrovoc lycopene and βββ
Publication Type Journal
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