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Antioxidant characteristics of ice cream supplemented with sugarcane ( Saccharum officinarum L.) juice.
- Source :
- Food Science & Biotechnology; Aug2015, Vol. 24 Issue 4, p1227-1232, 6p
- Publication Year :
- 2015
-
Abstract
- Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T, T, and T, respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T, T, and T ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T and T treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 12267708
- Volume :
- 24
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- Food Science & Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 108673960
- Full Text :
- https://doi.org/10.1007/s10068-015-0157-1