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Ice cream cone enriched with carob molasses pulp

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Abstract

Carob fruit (edible part) and carob molasses contains high amount of nutritive components such as minerals (calcium, potassium, phosphorus, iron, etc.), carbohydrates (glucose, fructose and sucrose), polyphenolic compounds with an antioxidant activity and other beneficial components. The carob molasses pulp (CMP) left over from the production of molasses is not utilized properly though it contains important nutritive content such as phytochemicals, antioxidants and especially crude fiber. In this study, dried CMP flour was used instead of wheat flour in the ice cream cone formula. The formulations developed with this finding will make a significant contribution to the increase in the fibre content of ice cream cone. In this study, the chemical (moisture, ash, total sugar, crude fiber, total polyphenol and antioxidant activity) composition of CMP flour and the effects of 5–15% CMP flour addition on physical (crispness and color) and sensory properties (appearance, color, odor, taste, crispness, and overall acceptability) of the cones were investigated. As a result, it is noteworthy that CMP had high crude fiber (29.30%), total phenolic content (3.05% on dry basis) and antioxidant activity (0.91% on dry basis). The results showed that the addition of CMP flour up to 15% into the cone formula reduced L* value, enhanced the desired cacao color and the crispness of cones. The brown color of CMP flour added cones was more appreciated by the panelists significantly. CMP flour addition had no effect on the other sensory properties. Consequently, more nutritious and appreciated cone formulations were developed.

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Funding

This research was supported by Toros University and Mersin University. The authors are also grateful to Atışeri (Mersin, Turkey) for supplying carob pulp molasses.

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Authors and Affiliations

  1. Department of Nutritional and Dietetics, Toros University, Mersin, Turkey

    Yuksel Ozdemir

  2. Department of Gastronomy and Culinary Arts, Toros University, Mersin, Turkey

    Cagla Ozbek

  3. Department of Food Engineering, University of Mersin, Ciftlikkoy, Mersin, Turkey

    Sevcan Ilhan

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  1. Yuksel Ozdemir
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  2. Cagla Ozbek
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  3. Sevcan Ilhan
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Contributions

Conceptualization: YÖ; Data curation: YÖ, ÇÖ; Formal Analysis: ÇÖ, SI; Funding acquisition: YÖ, SI; Investigation: ÇÖ; Methodology: YÖ, SI; Project administration: YÖ; Resources: ÇÖ, SI; Software: ÇÖ; Supervision: YÖ; Validation: SI; Visualization: YÖ, ÇÖ; Writing – original draft: YÖ, ÇÖ, SI; Writing – review & editing: YÖ, ÇÖ.

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Correspondence to Cagla Ozbek.

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Ozdemir, Y., Ozbek, C. & Ilhan, S. Ice cream cone enriched with carob molasses pulp. Food Measure 16, 3782–3791 (2022). https://doi.org/10.1007/s11694-022-01489-w

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