Goraya Rajpreet Kaur, Bajwa Usha
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
J Food Sci Technol. 2015 Dec;52(12):7861-71. doi: 10.1007/s13197-015-1877-1. Epub 2015 Jul 16.
Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.
醋栗（印度醋栗）及其加工产品富含维生素C、酚类、膳食纤维和抗氧化剂。相比之下，冰淇淋中这些植物化学物质和抗氧化剂的含量较低；因此，本研究旨在通过添加加工后的醋栗来提高冰淇淋的功能特性和营养品质。在冷冻前，将醋栗丝、果肉、果酱和糖果以5%至20%的比例，以及醋栗粉以0.5%至2.0%的比例加入冰淇淋混合料中制备冰淇淋。增加醋栗产品的添加量会导致冰淇淋的物理化学性质和植物化学物质含量发生显著变化。加入醋栗丝和果肉后，冰淇淋的总固形物含量降低，而加入果酱、糖果和粉末后，随着添加量的增加，总固形物含量升高。随着醋栗添加量的增加，其功能成分即纤维、总酚、单宁、抗坏血酸和抗氧化活性也随之增加。添加加工后的醋栗提高了冰淇淋的抗融性并降低了膨胀率。发现含有5%醋栗丝和果肉、10%果酱和糖果以及0.5%粉末的样品具有最高的总体可接受性评分。以各种形式（即醋栗丝、果肉、果酱、糖果和粉末）添加醋栗均可提高冰淇淋的功能特性和营养价值。
