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

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• 作者：Rahman Ullah ; Muhammad Nadeem ; Muhammad Ayaz…
• 关键词：sugarcane ; free radical ; ice cream
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：24
• 期：4
• 页码：1227-1232
• 全文大小：173 KB
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• 作者单位：Rahman Ullah (1)
  Muhammad Nadeem (1)
  Muhammad Ayaz (1)
  Muhamamd Tayyab (2)
  Muhammad Imran (3)
  Rao Sajid (4)
  
  1. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore-Pakistan, Syed Abdul Qadir Jillani (Out Fall) Road, Lahore, Pakistan
  2. Institute of Biochemistry & Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  3. Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad, Pakistan
  4. Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

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.