Abo El Enien, K., Abd El Aziz, M., Nasr, W. (2015). EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY. test, 6(12), 725-734. doi: 10.21608/jfds.2015.50100
Karima Abo El Enien; Magda Abd El Aziz; W. I. A. Nasr. "EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY". test, 6, 12, 2015, 725-734. doi: 10.21608/jfds.2015.50100
Abo El Enien, K., Abd El Aziz, M., Nasr, W. (2015). 'EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY', test, 6(12), pp. 725-734. doi: 10.21608/jfds.2015.50100
Abo El Enien, K., Abd El Aziz, M., Nasr, W. EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY. test, 2015; 6(12): 725-734. doi: 10.21608/jfds.2015.50100

EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY

Journal of Food and Dairy Sciences
Article 4, Volume 6, Issue 12, December 2015, Pages 725-734    PDF (295.3 K)
Document Type: Original Article
DOI: 10.21608/jfds.2015.50100
Authors
Karima Abo El Enien1; Magda Abd El Aziz1; W. I. A. Nasr2
1Dairy Chem. Department
2Dairy Technology Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt.
Abstract
The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated. Artichoke blend was used in different combinations for substitution with fresh skim milk (9 % T.S) in the preparation of ice cream with 12, 9 and 6 % fat comparing with control (15% fat).The results revealed that artichoke ice cream treatments were close to the control by a sensory panel. It was observed   that artichoke ice cream had the highest content of ash, fiber and carbohydrate, while it had the lowest content of protein compared with control. The decreases in the total energy were pronounced in artichoke ice cream due to the decrease in fat percentage. Moreover, the inulin percentage increased with increasing the amount of added artichoke blend up to 1.7 %. Artichoke ice cream obtained had the highest potassium, magnesium and iron. Artichoke in ice cream mixes increased the specific gravity, weight per gallon and viscosity. Also, the data showed a marked increase in melting resistance in the artichoke ice cream with 9 % fat. On the other hand the overrun of artichoke ice cream treatments was in range 58 – 68 %.  It can be recommended that the addition of artichoke as a source of inulin used as fat replacer and functional ingredient to prepare optimize quality law calorie ice cream.                                                                   
Keywords
Ice cream, artichoke; inulin; fat replacers, functional ingredient
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