'Chemical, nutritional, and sensory properties of ice cream incorporate varying amounts of Avocado (Persea americana) or Papaya (Carica papaya) fruit pulps'

Hassan, Mohamed F. Y.; Alburaikan, Haneen S.; Mahmoud, Elsayed A.; Ateteallah, Ateteallah H

doi:10.21608/jsasj.2024.368611

'Chemical, nutritional, and sensory properties of ice cream incorporate varying amounts of Avocado (Persea americana) or Papaya (Carica papaya) fruit pulps'

Document Type : Research and Review Papers

Authors

¹ Food Science and Human Nutrition Department College of Agriculture and Food Qassim University Buraydah 51452 Saudi Arabia

² Food Science and Nutrition Department Faculty of Agriculture Sohag University Sohag Egypt

³ Dept. of Dairy Sciences- Sohag University

10.21608/jsasj.2024.368611

Abstract

The purpose of this study was to examine the effects of incorporating up to 20% avocado pulp (AP) or papaya pulp (PP) into conventional ice cream (TC) on their chemical, rheological, nutritional, and sensory qualities. Substantial levels such as 10, 15, and 20% of prepared AP and PP were added to normal plan ice cream and manufactured following the commercial processing procedure. Results revealed that dry matter, especially SNF, increased significantly in both AP- and PP- ice cream. Accordingly, ash, fiber, and available carbohydrate contents were significantly increased, whereas the opposite result was recorded for crude protein due to AP and PP substitution. The instrumental color measurements of AP- and PP-ice cream indicated increasing AP or PP, considerably decreasing L*. PP-ice cream enhanced a* and b* more than AP-ice cream. The C value reduced dramatically in AP-ice cream and increased in PP-ice cream compared to TC. The ice cream containing 10 and 15% of AP or PP improved the overrun% and melting resistance rat, while high AP and PP contents had lower overrun% with higher melting resistance. Healthy phytochemicals like total carotenoids (TC), total flavonoids (TF), and total flavonols (TFL) were found in AP and PP-ice creams, demonstrating their properties. The AP and PP-ice cream had valuable total phenolic content (TPC) and high antioxidant capacity. However, only ice cream made with 10- 15% AP and PP was more highly accepted than others, compromising all characteristics. In conclusion, it is possible to use a substantial amount of AP and PP to produce up to 15% ice cream with retained natural color and unique TPC, carotenoids, TF, and TFL contents with valuable antioxidant capacity. The health-beneficial compounds and sensory acceptability of prepared ice cream formulas encouraged the commercial possibilities of using AP and PP to scale up further.

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