Effect of Adding Beetroot Juice and Carrot Pulps on Rheological, Chemical, Nutritional and Organoleptic Properties of Ice Cream

Document Type : Original Article

Authors

1 Dairy Science Department,College of Agriculture, Sohag University, Sohag, Egypt.

2 Dairy and food Science Dept. Faculty of Agric. south valley Univ. Egypt

3 Dairy Science Dept. Faculty of Agric. Sohag Univ. Egypt

Abstract

Beetroot is the taproot portion of the beet plant. It is a very good food which imparts important role for the growth and development of human body. Carrot is a root vegetable that has health benefits and remarkable nutritional values. Beetroot juice was added to typical control ice cream (TC) in different ratios (1%, 3% and 5%) while carrot pulps were added to typical ice cream in 5%, 10% and 15% ratio. Through adding beetroot juice or carrot pulps, unique color, natural flavor and health promoting constituents were presented. Rheological chemical, nutritional, and organoleptic properties were investigated. The addition of substantial amount of beetroot juice and carrot pulps to Ice cream manufactured had a high organoleptic acceptability. Results revealed that it is possible to use carrot pulps at 10 % and 15 % to produce ice cream with retained much of carotenoids, natural color, total phenol and valuable anti-oxidant capacity as well as good amount of crude fiber. Also, it is possible to use beetroot juice at 5 % ratio to produce ice cream with retained much of betalains, total phenol and anti-oxidant. Organoleptic attributes and health beneficial compounds of prepared ice cream formulas were encouraging for the possibility of using beetroot juice and carrot pulps at the commercial scale.

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