Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (a...Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>展开更多
文摘Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>
