EFFECT OF INCORPORATION OF DEBITTERED MANDARIN PEEL POWDER ON THE ICE CREAM QUALITY

Abstract

The present work aimed to enhance the quality of ice cream with the incorporation of debittered mandarin peel powder. Grounded mandarin peel was debittered after subjecting to various salt concentrations (0-10%) and different soaking time (4-16 h). This debittering process was optimized by using response surface methodology (RSM). Five formulations containing fat : mandarin peel powder in the ratio of 12:0, 11.5:0.5, 11:1, 10.5:0.5 and 10:2. The ice cream with 0% mandarin peel powder and 12% fat content was considered as a control. The best formulation was determined through sensory evaluation, and its physicochemical and bioactive properties were analyzed. RSM study identified that at 5% salt concentration and 10 h soaking time, mandarin peel powder resulted total phenolic content (TPC) of 8.57 mg GAE/g, antioxidant activity of 50.11% and ascorbic acid 19.02 mg/100g with acceptable bitterness. From sensory analysis, ice cream formulation containing 11.5% fat and 0.5% mandarin peel powder was found to be best. Chemical analysis of mandarin peel powder incorporated ice cream showed a significant decrease (p<0.05) in fat content along with significant increase (p<0.05) in ash content as compared to control. The ice cream also contained crude fiber (0.091%), which was absent in the control. The ice cream had a significantly lower (p<0.05) overrun as compared to the control. Antioxidant activity (10.46% inhibition) and TPC (0.23 mgGAE/g), were found mandarin peel powder incorporated ice cream only, enhancing its nutritional profile. Hence, this study highlighted that the addition of mandarin peel powder into ice cream could add nutritional benefits as well as promote the utilization of by-product.