%0 Journal Article
%T Functional Ice Cream with Coffee-Related Flavor
%A Manal Khider
%A Neveen Ahmed
%A Wedad Azab Metry
%J Food and Nutrition Sciences
%P 826-847
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.128062
%X In this study, Siwi roasted date seeds (pits) as a by-product of the date
factories were used in powder form for ice cream fortification to produce a new
product with coffee</span></span><span><span><span style=\"font-family:&quot;\">-</span></span></span><span><span><span style=\"font-family:&quot;\">like flavor. Also</span></span></span><span><span><span style=\"font-family:&quot;\">,</span></span></span><span><span><span style=\"font-family:&quot;\"> this product possesses functional, nutritional and health benefits as it
contains, minerals, phenolic compounds and <span>possess
antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style=\"font-family:&quot;\">:</span></span></span><span><span><span style=\"font-family:&quot;\"> plain ice</span></span></span><span><span><span style=\"font-family:&quot;\"> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span><span><span style=\"font-family:&quot;\">powder <span>of the Nescaf¨¦ (3%), Coffee (3%)
and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style=\"font-family:&quot;\">%</span></span></span><span><span><span style=\"font-family:&quot;\">, 4</span></span></span><span><span><span style=\"font-family:&quot;\">%</span></span></span><span><span><span style=\"font-family:&quot;\"> and
5%, respectively. The results showed that increasing the added percentage of Roasted
Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the
total solids, fibers, total nitrogen and ash content of the final product. It
also increases viscosity, specific gravity, weight <span>per gallon and increase the depression of</span></span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span><span><span style=\"font-family:&quot;\">freezing point of the mixes. The</span></span></span><span><span><span style=\"font-family:&quot;\"> overrun and melting resis</span></span></span><span><span><span style=\"font-family:&quot;\">tance <span>of the final ice cream also
increased compared with </span></span></span></span><span><span><span style=\"font-family:&quot;\">the </span></span></span><span><span><span style=\"font-family:&quot;\">control. The sensory</span></span></span><span><span><span style=\"font-family:&quot;\"> <span>evaluation was improved by adding
RDSP comparing to control. So in this</span>
%K Antioxidant Activity
%K Functional Ice Cream
%K By Product
%K Nutritional and Health Benefits
%K Phenolic Compounds
%K Roasted Date Seeds Powder
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=111541