Characterization of Vegetable Ice cream with improved Nutritional Qualities

Muhammad Bilal Hussain; Maryam  Fatima; Syed Qamar  Abbas; Samia  Zafar; Marwa  Waheed; Uswa  Yousaf; Muqadas  Altaf; Azha  Fatima; Manahil  Riaz; Mahjabeen  Ejaz; Tajamul  Munir

doi:10.3333/6gets683

Authors

Muhammad Bilal Hussain Government College University Faisalabad Author
Maryam Fatima University of Agriculture, Faisalabad, Pakistan Translator
Syed Qamar Abbas University of Agriculture, Faisalabad, Pakistan Translator
Samia Zafar Government College University, Faisalabad, Pakistan Translator
Marwa Waheed Riphah International University, Faisalabad, Pakistan Translator
Uswa Yousaf Government College University Faisalabad, Pakistan Translator
Muqadas Altaf Guangdong Ocean University, Zhanjiang 524088, China Translator
Azha Fatima Government College University, Faisalabad, Pakistan Translator
Manahil Riaz Government College University, Faisalabad, Pakistan Translator
Mahjabeen Ejaz Government College University, Faisalabad, Pakistan Translator
Tajamul Munir Government College University, Faisalabad, Pakistan Translator

DOI:

https://doi.org/10.3333/6gets683

Abstract

Ice cream is a nutritious and delicious product enjoyed in frozen form in all regions of the world. In recent times, consumer demand has increased for ice cream that consists of functional ingredients to fulfill not only the nutritional needs of the body but also to help manage health-related conditions. There is a need to replace cow/buffalo milk with vegetable milk to address lactose intolerance problems. Sweet potato is rich in starch, vitamin C, vitamin A, fiber, potassium, iron, and protein, and it also contributes to food security. The primary purpose of the research was the preparation of ice cream for lactose-intolerant patients and to offer a wide range of functional ingredients to tackle high cholesterol issues in dairy ice cream. The key component in the ice cream was soymilk, which was combined with coconut cream. A varying proportion of sweet potato flour (5%, 10%, 15%, and 20%) was used, and the obtained results were analyzed statistically. The physicochemical, antioxidant, textural, and sensory properties of prepared ice cream samples were investigated. The obtained results after the physicochemical analysis of vegetable-based ice cream revealed that the addition of sweet potato flour increased total solids, ash, and protein, while moisture and fat contents were decreased significantly. The total solid content of ice cream increased from 32.16% to 38.13%, and the solids-not-fat content of the samples increased from 19.41 % to 28.23 %. Protein content increased from 3 % to 5 %, and ash content increased from 0.74% to 1.37% with the increase in sweet potato flour percentage. Textural analysis revealed that overrun percentage and resistance to melting decreased, and viscosity increased from 1821 cp to 3918 cp. Total phenolic content and antioxidant activity by DPPH also increased from 32-95 mg GAE/g and 3.21-14.23%, respectively. Among all the treatments, highly appreciated ones were with 5% and 10 % sweet potato in terms of all sensory attributes.