Abstract:
Broccoli is sufficiently potential to be developed as an additive in the food manufactures. In addition to provide the color to foods, it also contains antioxidant compounds that can improve the functional properties of ice cream. The purpose of this study is to determine the addition of the best broccoli that can produce ice cream with the best quality, having the functional properties and organoleptic preferred. In this study, the addition of broccoli is at the rate of 5, 10, 15, 20, 25 and 30%. The results showed that the addition of broccoli on the quality of the ice cream had no effect on levels of fat, the amount of protein and sugar, but the effect was on the overrun, the total solids, the melting time, the antioxidant activity and the levels of fiber and vitamin C. The ice cream with the addition of 20% broccoli is the best product because it has 80% of color value, 75% of aroma, 75% of taste, 75% of texture, 30.16% of overrun, 56.99% of total solids, 10 min 51 sec of melting time, 9.79% of protein, 15.20% of sugar, 8.83% of fat, 37.25% of antioxidant activity, 17.11 mg/100 G of vitamin C, 1.13% of fiber content, 4.13 mg/L of chlorophyll and 1.05 mg/100 G of beta carotene.
Page(s):
196-203
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Nutrition, Volume: 13, Issue: 4, Year: 2014