Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

N. Alosily, M. Hassan, H. Barakat, A. Al-Hassan, Samar Aly, Cross Mark
{"title":"Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream","authors":"N. Alosily, M. Hassan, H. Barakat, A. Al-Hassan, Samar Aly, Cross Mark","doi":"10.21608/jfds.2023.248633.1138","DOIUrl":null,"url":null,"abstract":"This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"53 9-10","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food and Dairy Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/jfds.2023.248633.1138","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.
添加β-环糊精和肉桂油对山羊乳基冰淇淋质量特性的影响
本研究旨在使用β-环糊精(β-CD)或肉桂精油(CEO)来掩盖山羊奶的难闻味道,从而用山羊奶制作冰淇淋。在制作冰淇淋时,添加了不同量的 β-CD(0.25%)、0.50% 和 1.00%,以及肉桂精油(0.02%、0.03% 和 0.04%),还有不含添加剂的对照样品(TC)。对制成的冰淇淋进行了化学、流变、营养和感官特性分析。结果表明,β-CD 冰淇淋的总固体浓度增加,水分含量降低,灰分、粗蛋白和碳水化合物含量增加。CEO 冰具有更高的耐熔性和更低的溢出率。感官评估表明,β-环糊精的最佳添加率为 1.00%,肉桂油的最佳添加率为 0.02%。这些添加物有效地掩盖了导致山羊味道的脂肪酸。Ice β3和Ice C1获得了很高的认可度。这种方法既保留了山羊奶的优点,又有效地掩盖了其浓烈的味道,从而生产出独特而美味的冰淇淋,并提高了感官接受度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信