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Ice cream fortified with natural sources of antioxidants
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Abstract: Now, consumers prefer foods that promote good health and prevent diseases. Such foods are called functional foods or , nutraceuticals, designer foods, medicinal foods, or therapeutic foods.
Vegetables and fruits as natural antioxidants, are highly recommended from the health point of view.
Ice cream was made using 10% and 15% pumpkin, black mulberry or red grape as source of antioxidants (β carotene and anthocyanin).
Results indicated that viscosity, specific gravity, weight /gallon, melting resistance and overrun were affccted by different types of added antioxidants. Ice cream fortified with 15% black mulberry, 10% and 15% pumpkin and 15% red grape gained highest score for flavour. In conclusion, it is recommended to use pumpkin, red grape and black mulberry as sources of antioxidant pigments (β carotene and anthocyanin) to give natural colour and flavour, in addition to their potential health benefit.
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| Publication year |
2006
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| Pages |
96-106
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| City |
القاهرة
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| serial title |
1st International Conference & Exhibition Food &Tourism An Approch to the world of tomorrow 1-3 March 2006 Cairo International Conference Center.
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| Author(s) from ARC |
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AGROVOC
TERMS |
Anthocyanins.
Antioxidants.
Health foods.
Icecream.
Morus nigra.
Pumpkins.
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| Proposed Agrovoc |
nutraceuticals;medicinal foods;therapeutic foods;red grape;β carotene;
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| Publication Type |
Conference/Workshop
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