Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream

Summary In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and f...

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Bibliographic Details
Published in:International journal of food science & technology 2015-02, Vol.50 (2), p.472-481
Main Authors: Çakmakçı, Songül, Topdaş, Elif F., Kalın, Pınar, Han, Hatice, Şekerci, Pınar, P. Köse, Leyla, Gülçin, İlhami
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
Elaeagnus angustifolia
food properties
Ice cream
oleaster
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Summary:Summary In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and flour level caused an increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory properties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that considerable nutritive and functional improvement could be attained by the addition of oleaster flour to ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour with complacency. The overrun values of samples containing (flour of) oleaster were higher than other samples. The lowest overrun value was achieved by 3% crust addition (26.50%), while the highest viscosity value was provided by this sample. It can be speculated that crust addition decreased the overrun value because it raised the viscosity of ice cream samples. The addition of flour or crust of oleaster significantly increased the vitamin C content of ice creams compared to the Control sample (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12637