Functional properties and nutritional quality of ice cream enriched with Jerusalem artichoke flour

Abo State M. Darwish, Wael F. Elkot, Omar R. Mohamed

Volume 22, Issue 2;
Pages: 87-94; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In the last years, some innovatively produced food types have attracted great attention of consumers for their health benefits, such as protection from diet related diseases. Ice cream can fulfill such function by serving as a means of delivering pro- and prebiotics. This study conducted to improve the functional properties of ice cream by incorporating Jerusalem artichoke tuber JAT powder. Incorporation of JAT flour into basic ice cream mix at three levels 10, 20 and 30% of the mixes weight on the physicochemical properties and sensory characteristics of samples were determined. Functional constituents, i.e. inulin, fiber and micro-essential minerals were increased with the greater level of JAT inclusion. Incorporation of JAT with ice cream raised the melting resistance, overrun, viscosity of ice cream. It can be concluded that the enrichment of ice cream with JAT up to 20% will provide consumers health benefits and could be introduced to markets as functional ice cream.
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