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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۳، صفحات ۱۷۷-۱۸۸
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عنوان انگلیسی Ice Cream Rich in Strawberry Phenolic Extract with a Melt-resistant Structure: Physicochemical and Sensory Properties
چکیده انگلیسی مقاله This study aimed to investigate the impact of incorporating strawberry phenolic extract at varying concentrations (0.5, 1, and 1.5%) on the physicochemical, rheological, and sensory properties of ice cream, with a focus on enhancing melt resistance. The strawberry extract w:as char:acterized by its phenolic content, which revealed 38.48 mg/g of anthocyanins, 0.61 mg/g of total flavonoids, and 2.77 mg/g of gallic acid equivalents. Experimental analyses included rheological measurements, texture profiling, evaluation of ice crystal structure, and sensory assessments conducted by trained panelists. Results demonstrated that increasing the extract concentration significantly improved melt resistance, with the 1.5% sample exhibiting the lowest melting rate (0.21 g/min) and the longest melting time (50.5 min). Increasing the strawberry extract concentration from 0.5 to 1.5% raised the overrun from 22 to 34% in the control sample and also decreased the pH. Rheological data confirmed pseudoplastic behavior, while texture analysis revealed enhanced hardness and cohesiveness with higher extract levels. Sensory evaluation indicated that the 1% extract formulation achieved optimal taste and overall acceptance. The study concludes that strawberry phenolic extract, particularly at a concentration of 1%, effectively enhances the melting resistance and structural properties of ice cream without compromising sensory quality, offering a promising natural alternative for functional ice cream production.
کلیدواژه‌های انگلیسی مقاله Ice cream,Melting resistance,Phenolic Compounds,Sensory Evaluation,Strawberry
نویسندگان مقاله Atena Modiri‐Dovom |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Sara Naji Tabasi |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Atefeh Farahmand |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Behrouz Ghorani |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_224386_3a70c08211d9e30346662b13d78019a3.pdf
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