Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Physiochemical Properties and Sensory Attributes of Ice Cream Fortified with Microencapsulated Silver Carp (Hypophthalmichthys molitrix) Oil
Current Issue
Volume 4, 2017
Issue 3 (May)
Pages: 79-86   |   Vol. 4, No. 3, May 2017   |   Follow on         
Paper in PDF Downloads: 60   Since Jun. 6, 2017 Views: 1278   Since Jun. 6, 2017
Authors
[1]
Tazbidul Nawas, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[2]
Nadia Binta Yousuf, Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh.
[3]
Md. Shofiul Azam, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[4]
Abuubakar Hassan Ramadhan, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[5]
Yanshun Xu, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[6]
Wenshui Xia, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
Abstract
Polyunsaturated fatty acids (PUFA) are considered as functional ingredients and beneficial to the human health. Finding a career food suitable for delivering them is still a challenge to food industry. Ice cream is a highly popular food item that could be used to deliver PUFA. The aims of the study were to develop functional dairy ice creams (Vanilla and Chocolate flavored) fortified with silver carp oil, a rich and cheapest source of PUFA and to investigate the physiochemical and sensory properties of developed fortified ice cream compared to control sample. Prior to addition to the ice cream mix, silver carp oil was microencapsulated by modified starch and maltodextrin to mask the fishy off flavor. The fat, solid non-fat, protein content, viscosity, specific gravity of the ice cream mixes and pH, acidity, microstructure, over run, melting properties of frozen ice cream were examined. The ice cream samples were also evaluated for sensory attributes of color and appearance, body and texture, flavor and taste, and over all acceptability. Study revealed addition of silver carp oil microcapsules did not significantly affect the physiochemical properties of ice cream except fat and SNF content (p<0.05). The fat content of ice creams were ranging from 11.41 to 11.83% wherein chocolate flavored fortified ice cream had the highest fat. Ice creams fortified with fish oil microcapsule also had significantly higher solid non-fat (SNF) content compared to their respective control sample. Sensory evaluation test presented that panelists could detect the presence of fish oil only in fortified vanilla flavored ice cream resulting in a lower acceptability (67.92%), however a decent acceptability (82.17%) was obtained by fortified chocolate flavored ice cream. Results indicated that development of ice cream fortified with microencapsulated silver carp oil could be an effective way to deliver PUFA and enhance nutritional and functional values of ice cream.
Keywords
Fortification, Ice Cream, Silver Carp Oil, Microencapsulation, Functional Dairy Product, Polyunsaturated Fatty Acid
Reference
[1]
Goff, H. D., Hartel, R. W. (2013). Ice cream. 7th ed. New York, N.Y.: Springer.
[2]
China fishery statistical yearbook (2016). Fishery Bureau of Ministry of Agriculture of the People’s Republic of China; China Agriculture Press: Beijing. (in Chinese).
[3]
Bao, S., Hu, X., Zhang, K., Xu, Z., Zhang, H., & Huang, H. (2011). Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase. Journal of Food Science, 76,112–118.
[4]
Simopoulos, A. P., Leaf, A. & Salem, N. (1999). Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Annals of Nutrition and Metabolism, 43, 127–130.
[5]
Stone, N. J. (1997). Fish consumption, fish oil, lipids, and coronary heart disease. American Journal of Clinical Nutrition, 65, 1083–1086.
[6]
Drusch, S. & Berg, S. (2008). Extractable oil in microcapsules prepared by spray drying: localisation, determination and impact on oxidative stability. Food Chemistry, 109, 17–24.
[7]
Aghbashlo, M., Mobli, H., Rafiee, S. & Madadlou, A. (2012). Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation. Powder Technology, 225, 107–117.
[8]
Dervisoglu, M. & Yazici, F. (2001). Kolalı dondurma üretimi. Turkish Journal of Agricultural and Forestry, 25, 283–289.
[9]
Friedeck, K. G., Karagul-Yuceer, Y., & Drake, M. A. (2003). Soy protein fortification of a low-fat dairy-based ice cream. Journal of Food Science, 68, 2651–2657.
[10]
Goh, K. K. T., Ye, A., & Dale, N. (2006). Characterisation of ice cream containing flaxseed oil. International Journal of Food Science & Technology, 41, 946–953.
[11]
Dervisoglu, M., & Yazici, F. (2006). The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Science and Technology International, 12(2), 159–164.
[12]
Soukoulis, C., & Tzia, C. (2008). Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International Journal of Dairy Technology, 61, 170–177.
[13]
Hwang, J. Y., Shyu, Y. S., & Hsu, C. K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. Lebensmittel-Wissenschaft und Technologie, 42, 312–318.
[14]
Hasegawa, Y. W. (2006). Mutton caramel, fish ice cream as regional fare goes over top. in Japan Times, Tokyo, Japan [Online]. Available: http://search.japantimes.co.jp/cgi-bin/nb20060815a2.html [15 August 2009].
[15]
Madison, J. 18 Unusual ice cream flavors from around the world (2009). [Online]. Available: http://foodnetworkhumor.com/2009/07/18-unusual-ice cream-flavors-from-around-the-world/ [18 July 2009].
[16]
Besharati, N. (2008). Preparation of ice cream and biscuit from FPC, in First International Congress of Seafood Technology, Proceedings Book, Izmir, Turkey, 18–21 May, 141–144.
[17]
Marshall, R., & Arbuckle, W. (1996). Ice cream (5th ed.). New York, NY, USA: Chapman & Hall.
[18]
Wehr, H. M. & Frank, J. F. (2004). Standard methods for the examination of dairy products, 17th edn. American Public Health Association, Washington, DC.
[19]
Marshall, R. T., Goff, H. D., & Hartel, R. W. (2003). Ice cream. New York: Aspen Publishers.
[20]
Di Criscio, T., Coppola, R., Sorrentino, E., Panfili, G., Fratianni, A., & Cinquanta, R. (2010). Production of functional probiotic and synbiotic ice creams. Journal of Dairy Science, 93, 4555-4564.
[21]
Ozdemir, C., Dagdemir, E., Celik, S. & Ozdemir, S. (2003). An alternative ice cream production for diabetic patients. Milchwissenschaft 58(3/4): 64–166.
[22]
Dagdemir, E., Ozdemir, C., Celik, S. & Ozdemir, S. (2004). Determination of some properties of caramel cocoa and coffee flavored ice creams. International Dairy Symposium, May (24–28), Isparta, Turkey.
[23]
Senaka Ranadheera, C., Evans, C., Adams, M. C. & Baines, S. K. (2013). Production of probiotic ice cream from goats milk and effect of packaging materials on product quality. Small Ruminant Research 112(1– 3):74–180.
[24]
Koxholt, M. M. R., Eisenmann, B. & Hinrichst, J. (2001). Effect of the fat globule sizes on the meltdown of ice cream. American Dairy Science Association, 84, 31-37.
[25]
Chang, Y. & Hartel, R. W. (2002). Measurement of air cell distribution in dairy foams. International Dairy Journal 12:463–72.
[26]
Goff, H. D. (1997). Colloidal aspects of ice cream e a review. International Dairy Journal, 7, 363-373.
[27]
Sofjan, R. P., & Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14, 255-262.
[28]
Flores, A. A., & Goff, H. D. (1999). Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science, 82, 1408-1415.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
CONTACT US
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
E-mail:
LET'S GET IN TOUCH
Name
E-mail
Subject
Message
SEND MASSAGE
Copyright © 2013-, Open Science Publishers - All Rights Reserved