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Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

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Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Content Provider	Taylor & Francis Online
Author	Yangılar, Filiz
Abstract	BackgroundIn the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food.ObjectiveIn this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%).MethodA total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres.ResultsFlour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists.ConclusionsPeach fibre concentrates might be used as a good source of nutraceutical ingredients.
File Format	PDF HTM / HTML
ISSN	16546628 1654661X
DOI	10.3402/fnr.v60.31882
Journal	Food & Nutrition Research
Volume Number	60
Issue Number	1
Language	English
Publisher	Taylor & Francis
Publisher Date	2016-11-03
Access Restriction	Open
Subject Keyword	Ice cream Peach fibre Chemical composition
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Public Health, Environmental and Occupational Health Food Science

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