Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice View Full Text


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Article Info

DATE

2015-08-31

AUTHORS

Rahman Ullah, Muhammad Nadeem, Muhammad Ayaz, Muhamamd Tayyab, Muhammad Imran, Rao Sajid

ABSTRACT

Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T1, T2, and T3, respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T1, T2, and T3 ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T1 and T2 treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants. More... »

PAGES

1227-1232

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-015-0157-1

DOI

http://dx.doi.org/10.1007/s10068-015-0157-1

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https://app.dimensions.ai/details/publication/pub.1035531759


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