Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour

Abstract

Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream's physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g^-1), antioxidant activity (98.12 µmol of TE 100 g^-1), total flavonoids (5.96 mg QE 100 g^-1), and total flavanols (4.01 mg QE 100 g^-1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream's organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

Keywords: Adansonia digitata; antioxidants; ice cream; microstructure; nutrition; rheology.

Figure 1

(A) Titratable acidity % (TA) and (B) pH values of ice cream incorporating ADFP, IB-0: control ice cream, IB-25: ice cream with 25% of its skimmed milk content partially replaced with ADFP, IB-50: ice cream with 50% of its skimmed milk content partially replaced with ADFP, IB-75: ice cream with 75% of its skimmed milk content partially replaced with ADFP, IB-100: ice cream with its skimmed milk content replaced with ADFP. ^a,b,c,d: Bars not sharing similar letters are statistically different at p < 0.05.

Figure 2

Changes in viscosity as affected by the shear rate of ice cream incorporating ADFP. IB-0: control ice cream, IB-25: ice cream with 25% of its skimmed milk content partially replaced with ADFP, IB-50: ice cream with 50% of its skimmed milk content partially replaced with ADFP, IB-75: ice cream with 75% of its skimmed milk content partially replaced with ADFP, IB-100: ice cream with its skimmed milk content replaced with ADFP.

Figure 3

Transmission electron micrographs (1 μm bar) of ice cream samples in ice cream incorporating ADFP. Protein clusters (red arrow), fat globules (blue arrow), and water separation (white arrow). IB-0: control ice cream, IB-25: ice cream with 25% of its skimmed milk content partially replaced with ADFP, IB-50: ice cream with 50% of its skimmed milk content partially replaced with ADFP, IB-75: ice cream with 75% of its skimmed milk content partially replaced with ADFP, IB-100: ice cream with its skimmed milk content replaced with ADFP.

Figure 4

Organoleptic attributes scores of ice cream incorporating ADFP. IB-0: control ice cream, IB-25: ice cream with 25% of its skimmed milk content partially replaced with ADFP, IB-50: ice cream with 50% of its skimmed milk content partially replaced with ADFP, IB-75: ice cream with 75% of its skimmed milk content partially replaced with ADFP, IB-100: ice cream with its skimmed milk content replaced with ADFP. ^a,b: Bars not sharing similar letters are statistically different at p < 0.05.