AI Article Synopsis
- * The study measured various properties of MSIC, revealing that optimal amounts were 15.00 g of BPP and 34.00 g of CP, resulting in good firmness and overrun.
- * The ice cream not only had appealing sensory qualities but also high levels of bioactive compounds and antioxidant activities, showcasing the potential for functional food development.
Article Abstract
Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51-17.49 g) and CP (8.79-51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9448764 | PMC |
| http://dx.doi.org/10.1038/s41598-022-19451-7 | DOI Listing |
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