Production of low-calorie ice cream utilizing apple peel and pulp. Issue 6 (2nd November 2019)

• Record Type: Journal Article
• Authors: Lazari, Marcelo; Aguiar-Oliveira, Elizama; de Oliveira, Daniela Soares; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
• Is Part Of: Journal of culinary science & technology. Volume 17:Issue 6(2019)
• Page Start: 481
• Page End: 490
• Publication Date: 2019-11-02
• Subjects: Ice cream -- apple peel -- apple pulp -- sensory analysis -- nutritional composition; Nutrition -- Periodicals; Food service -- Periodicals; Menus -- Periodicals; 641.505
• DOI: 10.1080/15428052.2018.1489323
• Languages: English
• ISSNs: 1542-8052

Abstract

ABSTRACT: The use of normally discarded parts of fruits (such as peel, stems, etc.) presents as much potential for the reduction of the residue accumulation as for the obtainment of healthier products. In this study, three ice cream formulations utilizing apple pulp and peel were evaluated by means of physical–chemical and sensory analyses. The best formulation obtained was prepared with (% w/w): 62.3% of apple (peel and pulp), 12.5% of skimmed milk, 12.5% of condensed milk, 12.5% of cream and 0.2% of emulsifier. This formulation presented sensory acceptance between 84% and 92%, reduced caloric content (110 kcal/100 g), high-fiber content (0.81%) and low-total sugar concentration (17.8%). The results obtained demonstrate that it is possible to incorporate the apple peel in the production of ice cream with good sensory acceptance, cost reduction and addition of nutrients to the final product.