Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2024-11-13 DOI:10.1007/s13197-024-06125-7

Hesham A Ismail, Wafaa M Salama, Arwa A Ali, Rezk A Awad

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引用次数: 0

Abstract

Tiger nuts are an excellent food choice due to their rich mineral, fiber, and antioxidant content. Tiger nut milk was replaced by 25, 50, 75, and 100% of cow's milk in the ice cream mixture. The impact of substituting cow milk with tiger nut milk on the physicochemical, rheological, and organoleptic properties of ice cream was examined. Adding tiger nut milk in a combination resulted ice cream mixes with more fiber and antioxidants and a lower protein and ash levels compared to the control (100% cow milk). Ice cream with tiger nut milk was higher in Fe and Zn than that of control. Dynamic viscosity values of ice cream mixes with tiger nut milk were decreased with increasing values of the applied shear rate compared to the control. All functional ice cream formulations with tiger nut milk showed higher specific gravity and melting rate with lower overrun percentages than the control. Regarding taste and flavor, structure, texture, and melting in the mouth, there is no appreciable difference between the T₂₅, T₅₀, and control treatments. Therefore, cow's milk can be replaced with tiger nut milk up to 50% in the ice cream industry to raise the nutritional value and functional properties.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06125-7.

查看原文本刊更多论文

虎坚果奶替代牛奶对功能性冰淇淋流变学、理化和感官特性的影响。

虎坚果是一种极好的食物选择，因为它们含有丰富的矿物质、纤维和抗氧化剂。虎坚果奶被25%、50%、75%和100%的牛奶所取代。考察了虎坚果奶替代牛奶对冰淇淋理化、流变学和感官特性的影响。与对照组（100%牛奶）相比，在组合中加入虎坚果奶的冰淇淋含有更多的纤维和抗氧化剂，蛋白质和灰分含量更低。虎坚果奶冰淇淋的铁和锌含量高于对照。与对照相比，加入虎坚果奶的冰淇淋的动态粘度值随着施加剪切速率的增加而降低。与对照组相比，添加虎坚果奶的功能性冰淇淋配方均具有较高的比重和融化率，超量率较低。在口感和风味、结构、质地和口腔融化方面，T25、T50和对照处理之间没有明显差异。因此，在冰淇淋行业中，虎坚果奶可以替代牛奶高达50%，以提高营养价值和功能特性。补充资料：在线版本提供补充资料，网址为10.1007/s13197-024-06125-7。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.