Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110, Songkhla, Thailand.
Agro-Industrial Product Development Research Unit, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110, Songkhla, Thailand.
Sci Rep. 2022 Sep 6;12(1):15121. doi: 10.1038/s41598-022-19451-7.
Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51-17.49 g) and CP (8.79-51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.
黑胡椒粉（BPP）和肉桂粉（CP）传统上被用作食品成分，并可应用于开发功能性产品。在这项研究中，BPP 和 CP 被用作混合香料冰淇淋（MSIC）的成分。重点研究了其物理化学性质、质构特性和感官质量。BPP（0.51-17.49 g）和 CP（8.79-51.21 g）采用中心复合设计（CCD）与 2 个中心点进行组合。MSIC 的最佳 BPP 和 CP 用量分别为 15.00 g 和 34.00 g，其硬度和膨胀率分别为 3210.65±105.74 g.force 和 61.63±0.60%。含有优化 BPP 和 CP 的 MSIC 还具有较高的生物活性化合物和抗氧化活性，肉桂醛和胡椒碱作为风味特征。研究结果表明，BPP 和 CP 可以增强食品的功能性，并为食品产品提供替代风味，为消费者满意度提供有益健康的组合提供了一种创新方法。
