Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland.
Department of Commodity Science, Faculty of Health Science, Medical University of Gdansk, 80-210 Gdansk, Poland.
Molecules. 2022 Jun 30;27(13):4239. doi: 10.3390/molecules27134239.
Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.
菊粉是一种常用的益生元，常用于冰淇淋生产中，主要用于改善其稠度。它还可以降低冰淇淋的硬度，改善冰淇淋的感官特性。菊粉还可以改善冰沙的质地，冰沙作为牛奶冰淇淋的替代品越来越受欢迎。冰沙可以是天然维生素和抗氧化剂的极好来源。本研究旨在评估添加菊粉对鳄梨、猕猴桃、蜜瓜、黄金瓜和芒果冰沙感官特性和促进健康价值的影响。使用新鲜水果，添加水、蔗糖和柠檬汁，制作了三种冰沙——两种含菊粉（2%和 5%wt.），另一种不含菊粉。水果的种类和菊粉的添加都影响了冰沙混合物的粘度、多酚、维生素 C、酸度、使用 DPPH 试剂清除自由基的能力、抗融性、膨胀率和测试冰沙的感官评价（均 p<0.05）。菊粉的添加对测试冰沙的颜色没有影响，只有水果的种类影响了这一特征。在感官评价中，芒果冰沙的评分最高，鳄梨冰沙的评分最低。冰沙可以是抗氧化化合物的良好来源。测试的水果冰沙具有不同水平的多酚含量和清除自由基的能力。猕猴桃冰沙在测试的水果中具有最高的抗氧化潜力。获得的自由基清除能力和多酚含量证明了冰沙的有益作用，特别是作为有价值的抗氧化剂来源。菊粉的添加改善了可融性，这可能表明菊粉对稠度的影响。进一步的研究应集中于仅使用天然成分制作冰沙，并将其促进健康的质量与市场上现成的冰沙进行比较，这些冰沙是由现成的冰淇淋混合物制成的。
