مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی اثر جایگزینی شیره و پودر هسته خرما بر ویژگی های فیزیکو شیمیایی و حسی بستنی رژیمی

نوع مقاله : مقاله پژوهشی

نویسندگان
گروه علوم و صنایع غذایی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
10.48311/fsct.2026.84015.0
چکیده
بستنی از جمله دسرهای محبوب و پرطرفدار با قند و چربی بالا می‎باشد. کاهش این مقادیر و استفاده از مواد جایگزین در دسترس و دارای ارزش تغذیه‎ای موجب ارتقا سلامتی جامعه می‎گردد. از این رو در این تحقیق از پودر هسته خرما و شیره خرما که از ضایعات صنعت خرما می‎باشند به منظور کاهش چربی و قند و جایگزین مواد طعم دهنده برای تولید بستنی رژیمی استفاده گردید. در چهار نمونه بستنی، شیره خرما جایگزین شکر و با نسبت‎های (0، 25 %، 50 % و 75 %) و پودر هسته خرما جایگزین چربی با نسبت‎های( 0، 75/0 %، 5/1 % و 25/2 %) در روزهای 1، 21 و 41 تولید (دمای نگهداری 18- درجه سانتی گراد) و آزمایش‎های فیزیکوشیمیایی، حسی و میکروبی بر روی آن انجام گردید. نتایج نشان داد که با فزودن پودر هسته خرما و شیره خرما درصد چربی، ساکازر، قند کل، بریکس، pH و ماده خشک به صورت معنی داری نسبت به نمونه شاهد کاهش یافت (p<0.05) و میزان پروتئین، اسیدیته، ویسکوزیته، خاکستر و نقطه ذوب به صورت معنی داری افزیش یافت (p<0.05). نمونه T2 (5/1 % پودر هسته خرما و 50 % شیره خرما) بالاترین مقبولیت را در آزمون هدونیک 5 نقطه‎ای نشان داد که دارای  54/59 % ساکارز ، 92/44 % قند کل و 62/19 % چربی کاهش یافته بود . نتایج نشان می‎دهد که شیره خرما و پودر هسته خرما جایگزین مناسبی برای قند و چربی هستند و طعم خوبی را ارائه می‎دهند.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The Study of the Effects of Replacing Date Syrup and Date Seed Powder on the Physicochemical and Sensory Properties of Diet Ice Cream

نویسندگان English

Morva Hosseiny
Alireza shahab Lavasani
Department of Food Science and Technology, VaP.C., Islamic Azad University, Tehran, Iran
چکیده English

Ice cream is a popular and widely consumed dessert, known for its high sugar and fat content. Reducing these levels and incorporating accessible and nutritionally valuable substitutes can significantly improve public health. Hence, in this study, date seed powder and date syrup, by-products of the date industry, were utilized to reduce fat and sugar and replace flavoring agents in the production of diet ice cream. Four ice cream samples were prepared with varying ratios of date syrup (replacing sugar at 0%, 25%, 50%, and 75%) and date seed powder (replacing fat at 0%, 0.75%, 1.5%, and 2.25%). These samples were produced and tested on days 1, 21, and 41 (Storage temperature -18°C) for their physicochemical, sensory, and microbiological properties. Results revealed that with the addition of date seed powder and date syrup, the fat percentage, sucrose, total sugar, Brix, pH, and dry matter content significantly decreased compared to the control sample (p<0.05). Conversely, protein content, acidity, viscosity, ash content, and melting point significantly increased (p<0.05). The T2 sample (1.5% date seed powder and 50% date syrup) demonstrated the highest acceptability in the 5-point hedonic test, reducing 59.54% in sucrose, 44.92% in total sugar, and 19.62% in fat. The findings suggest that date syrup and date seed powder are suitable substitutes for sugar and fat, offering good flavor acceptability.
 

کلیدواژه‌ها English

Reduced Fat
Sucrose Substitute
Fiber
Functional Products
Texture Improvement
[1] Mansour, A. I., Ahmed, M. A., Elfaruk, M. S., Alsaleem, K. A., Hammam, A. R., & El‐Derwy, Y. M. (2021). A novel process to improve the characteristics of low‐fat ice cream using date fiber powder. Food Science & Nutrition9(6), 2836-2842.
[2] Tammam, A. A., Salman, K. H., & Abd-El-Rahim, A. M. (2014). Date syrup as a sugar substitute and natural lavor agent in ice cream manufacture. Journal of Food and Dairy Sciences5(8), 625-632.
[3] Landikhovskaya, A. V., & Tvorogova, A. A. (2021). Ice cream and frozen desserts nutrient compositions: current trends of researches. Food systems4(2), 74-81.
[4] Mousavi, M., Fadaei, V., & Akbari‐adergani, B. (2023). Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel powder. Food Science & Nutrition11(3), 1342-1353.
[5] Vieira, F. G. K., De Salles, R. K., Mannes, P., Kami, A. A., Búrigo, T., Geraldo, A. P. G., & Moreno, Y. M. F. (2020). Development and acceptance of an ice cream as food alternative for cancer patients. Journal of Culinary Science & Technology18(2), 89-97.
[6] Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdic, O. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. Journal of food quality31(4), 415-428.
[7] Akbari, M., Eskandari, M. H., & Davoudi, Z. (2019). Application and functions of fat replacers in low-fat ice cream: A review. Trends in food science & technology86, 34-40.
[8] Cadena, R. S., Cruz, A. G., Faria, J. A. F., & Bolini, H. M. A. (2012). Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping. Journal of dairy science95(9), 4842-4850.
[9] Hosseiny, M., & Rajaei, P. (2024). A review on the place of fiber in nutrition, health and its application and methods of modification in food industry. Food and Nutrition Sciences, 21(2): 57-69.
[10] Ayoubi, A., Balvardi, M., Hajimohammadi Farimani, R., & Akhavan, H. R. (2023). Response surface optimization of cupcake formula fortified with date seed powder. Iran. J. Chem. Chem. Eng. Research Article Vol42(2).
[11] Mahmod, R., Saad, M., Mashahadi, F., & Sayuti, N. M. (2021). Consumer acceptance of nutritional dates seed innovation for a new ice cream flavor in Malaysia. International Journal of Accounting6(38), 14-26.
[12] Najjar, Z., Kizhakkayil, J., Shakoor, H., Platat, C., Stathopoulos, C., & Ranasinghe, M. (2022). Antioxidant potential of cookies formulated with date seed powder. Foods11(3), 448.
[13] Khider, M., Ahmed, N., & Metry, W. A. (2021). Functional ice cream with coffee-related flavor. Food and Nutrition Sciences12(8), 826-847.
[14] Sameen, A., Manzoor, M.F., Khan, M.I., Sahar, A. and Saddique, A. (2016). Quality evaluation of ice cream prepared with phoenix dactylifera syrup as a substitute of sugarPakistan Journal of Food Sciences26(4), pp.226-233.
[15] Al-Sahlany, S. T. G., Khassaf, W. H., Niamah, A. K., & Abd Al-Manhel, A. J. (2023). Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo. Journal of the Saudi Society of Agricultural Sciences22(2), 71-77.
[16] Motaghian, P., Mirsaeedghazi, H., Soltani, M., Kalbasi Ashtari, A., & Dehghani, M. (2023). Effects of Ultrafiltration Combined with Electric Field on Process Optimization, and Physiochemical Characteristics of Date Juice after Depectinization. Iran. J. Chem. Chem. Eng. Research Article Vol42(9).
[17] Hashim, I. B., Omer, T. A., & Fathelrahman, E. (2016). Consumer acceptance and marketing of date syrup ice cream in United Arab Emirates University. Global Journal of Biology, Agriculture and Health Sciences5(1), 7-11.
[18] Ashraf, Z., & Hamidi-Esfahani, Z. (2011). Date and date processing: a review. Food reviews international27(2), 101-133.
[19] Ebrahimi Saray, N., Javadi, A., Badbadak, S. (2018). Effect of sugar replacement with two sweeteners of date liquid sugar and date syrup on hysic-chemical, microbiological and sensory properties of low calorie and functional ice cream.. FSCT 2018; 15 (77), 316-303.
[20] Joynipour, S. (2021).  Investigating the effect of dietary fiber of date kernel as a fat substitute in low-fat cream, the 4th international conference of interdisciplinary studies in food industry and nutrition science of Iran, Tehran
[21] Taherian, A., Sadeghimahounak, A. R., Mirzaie, H., Alami, M., & Sadeghi, A. (2021). Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey. Food Processing and Preservation Journal12(2), 157-170.
[22] Homayouni Rad, Aziz. (2012). Ultra-beneficial ice cream: knowledge, formulation and quality control. Iran, Publishing House of Tabriz University of Medical Sciences
[23] Akalın, A. S., Kesenkas, H. A. R. U. N., Dinkci, N. A. Y. I. L., Unal, G. Ü. L. F. E. M., Ozer, E. L. İ. F., & Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science101(1), 37-46.
[24] Salem, S. A., Meead, G. H., & El-Rashody, F. M. (2017). Physicochemical and sensory properties of ice cream made from camel milk and fortified with dates products. Int. J. Humanit. Arts Med. Sci5, 29-40.
[25] Sulaiman, W. N. H. W., Ibrahim, A. A., Halim, N. A., Sulaiman, N. A. S., & Nor, M. I. Z. M. (2022). Development and Sensory Evaluation of Dates Ice Cream. Multidisciplinary Applied Research and Innovation3(4), 10-14.
[26] Yangılar, F. (2016). Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food & nutrition research60(1), 31882.
[27] Taleb, H., Maddocks, S. E., Morris, R. K., & Kanekanian, A. D. (2016). The antibacterial activity of date syrup polyphenols against S. aureus and E. coli. Frontiers in microbiology7, 198.
[28] Arslaner, A., Salik, M. A., Özdemir, S., & Akköse, A. (2019). Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. Czech Journal of Food Sciences37(6).
[29] Hosseiny, M., & Sedaghati, M. (2023). Production and Characterization of Milk Dessert Supplemented with Date Seed Powder. Iran. J. Chem. Chem. Eng. Research Article Vol42(9).
[30] Chamchan, R., Sinchaipanit, P., Disnil, S., Jittinandana, S., Nitithamyong, A., & On-nom, N. (2017). Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract. British Food Journal119(10), 2172-2182.
[31] Gheisari, H. R., Heydari, S., & Basiri, S. (2020). The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream. Iranian journal of veterinary research21(1), 9.
[32] Ahmed, K. S., Hasan, G. A., Satter, M. A., & Sikdar, K. (2023). Making ice cream with natural sweetener stevia: Formulation and characteristics. Applied Food Research3(2), 100309.
[33] da Silva Faresin, L., Devos, R. J. B., Reinehr, C. O., & Colla, L. M. (2022). Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. International Journal of Gastronomy and Food Science27, 100445.
[34] Durmaz, Y., Kilicli, M., Toker, O. S., Konar, N., Palabiyik, I., & Tamtürk, F. (2020). Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. Algal Research47, 101811.
[35] Wang, W., Wang, M., Xu, C., Liu, Z., Gu, L., Ma, J., ... & Hou, J. (2022). Effects of soybean oil body as a milk fat substitute on ice cream: Physicochemical, sensory and digestive properties. Foods11(10), 1504.
[36] Mehrjo, N., Sultani, M., Mohammadi, S. (2023). The effect of using date powder on the physicochemical, textural and sensory characteristics of low-fat molded yogurt. Innovation in Food Science and Technology, 1(15): 103-116.
[37] Elkot, W. F., Ateteallah, A. H., Al-Moalem, M. H., Shahein, M. R., Alblihed, M. A., Abdo, W., & Elmahallawy, E. K. (2022). Functional, physicochemical, rheological, microbiological, and organoleptic properties of ymbiotic ice cream produced from camel milk using black rice powder and Lactobacillus acidophilus LA-5. Fermentation8(4), 187.
[38] Saadi, A. M., Al-Farha, A. A. B., Hamid, R. A., & Wajeeh, D. N. (2022). Use of natural sweeteners (maple syrup) in production of low-fat ice cream.
[39] Rahim, N. A., & Sarbon, N. M. (2019). Acacia honey lime ice cream: Physicochemical and sensory characterization as effected by different hydrocolloids. International Food Research Journal26(3), 883-891.
[40]  Milani, E., & Koocheki, A. (2011). The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International journal of dairy technology64(1), 121-129.
[41] Moriano, M. E., & Alamprese, C. (2017). Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. LWT75, 329-334.
[42] Silva-Avellaneda, E., Bauer-Estrada, K., Prieto-Correa, R. E., & Quintanilla-Carvajal, M. X. (2021). The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Scientific Reports11(1), 7161.
[43] Hajian, N., Salami, M., Mohammadian, M., Moghadam, M., & Emam-Djomeh, Z. (2020). Production of low-fat camel milk functional ice creams fortified with camel milk casein and its antioxidant hydrolysates. Applied Food Biotechnology7(2), 95-102.
[44] Tolve, R., Zanoni, M., Ferrentino, G., Gonzalez-Ortega, R., Sportiello, L., Scampicchio, M., & Favati, F. (2024). Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream. LWT199, 116094.
[45] Ismail, H. A., Hameed, A. M., Refaey, M. M., Sayqal, A., & Aly, A. A. (2020). Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel. Arabian Journal of Chemistry13(10), 7346-7356.
[46] Yu, B., Zeng, X., Wang, L., & Regenstein, J. M. (2021). Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream. Carbohydrate Polymers254, 117415.
[47] Shamshad, A., Butt, M. S., Nayik, G. A., Al Obaid, S., Ansari, M. J., Karabagias, I. K., ... & Ramniwas, S. (2023). Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot. Food Science & Nutrition11(7), 3976-3988.
[48]  Mir Arab Razi, S., Taherin, A., Timuri, M., Motamedzadegan, A., Bagheri, H. (2015). investigating the effect of replacing malt extract on the physical and sensory characteristics of ice cream. Journal of Food Processing and Production, 4 (6), 1-15.
[49] Seng Sefidi, M. and Mircholi, A. and Houshmand Delir, M. (2017). investigating the effect of replacing sugar with banana puree on the physicochemical and sensory characteristics of ice cream.
[50] Airoldi, R., da Silva, T. L. T., Ract, J. N. R., Foguel, A., Colleran, H. L., Ibrahim, S. A., & da Silva, R. C. (2022). Potential use of carnauba wax oleogel to replace saturated fat in ice cream. Journal of the American Oil Chemists' Society, 99(11), 1085-1099.