| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399423 | Food Research International | 2012 | 5 Pages |
In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun values in ice cream, on the contrary it increased the total solid, ash, titratable acidity, viscosity values and first dripping and complete melting times. S contents of ice creams significantly increased with the CG addition. Moreover, CG increased K, and Na concentrations of ice cream, while lowered Ca and P contents. Mg contents of ice creams didn't change with CG addition (PÂ >Â 0.05). Fe, Zn, Mn and Ni were determined as minor elements in ice cream samples and a significant increase was observed in Fe, Zn and Mn values (PÂ <Â 0.05). The addition of CG did not affect Ni content of ice creams. The sensory results indicated that the ice cream containing 15% CG was the highest-scored by the panelists.
⺠The effect of Cape gooseberry addition of ice cream was examined. ⺠The addition of CG improved the ice cream quality and nutritive value. ⺠Increased CG ratio increased significantly K, Fe and Zn contents of ice creams. ⺠In ice cream with high CG contents decreased the values of protein, fat, Ca and P.
