Physiochemical Properties and Sensory Attributes of Ice Cream Fortified with Microencapsulated Silver Carp (Hypophthalmichthys molitrix) Oil
[1]
Tazbidul Nawas, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[2]
Nadia Binta Yousuf, Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh.
[3]
Md. Shofiul Azam, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[4]
Abuubakar Hassan Ramadhan, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[5]
Yanshun Xu, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[6]
Wenshui Xia, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
Polyunsaturated fatty acids (PUFA) are considered as functional ingredients and beneficial to the human health. Finding a career food suitable for delivering them is still a challenge to food industry. Ice cream is a highly popular food item that could be used to deliver PUFA. The aims of the study were to develop functional dairy ice creams (Vanilla and Chocolate flavored) fortified with silver carp oil, a rich and cheapest source of PUFA and to investigate the physiochemical and sensory properties of developed fortified ice cream compared to control sample. Prior to addition to the ice cream mix, silver carp oil was microencapsulated by modified starch and maltodextrin to mask the fishy off flavor. The fat, solid non-fat, protein content, viscosity, specific gravity of the ice cream mixes and pH, acidity, microstructure, over run, melting properties of frozen ice cream were examined. The ice cream samples were also evaluated for sensory attributes of color and appearance, body and texture, flavor and taste, and over all acceptability. Study revealed addition of silver carp oil microcapsules did not significantly affect the physiochemical properties of ice cream except fat and SNF content (p<0.05). The fat content of ice creams were ranging from 11.41 to 11.83% wherein chocolate flavored fortified ice cream had the highest fat. Ice creams fortified with fish oil microcapsule also had significantly higher solid non-fat (SNF) content compared to their respective control sample. Sensory evaluation test presented that panelists could detect the presence of fish oil only in fortified vanilla flavored ice cream resulting in a lower acceptability (67.92%), however a decent acceptability (82.17%) was obtained by fortified chocolate flavored ice cream. Results indicated that development of ice cream fortified with microencapsulated silver carp oil could be an effective way to deliver PUFA and enhance nutritional and functional values of ice cream.
Fortification, Ice Cream, Silver Carp Oil, Microencapsulation, Functional Dairy Product, Polyunsaturated Fatty Acid
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