Affiliation

¹Department of Food Technology, Federal College of Freshwater Fisheries technology New Bussa, Niger State, Nigeria
²Department of Food Technology, Federal University, Dutsimma, Katsina State, Nigeria

Citation

Liman. A., et al. Effect of Baobab (Adansonia Digitata) Fruit Inclusion on Lipid Composition, Mineral Analysis, Physicochemical and Sensory Properties of Ice Cream. (2017) Int J Food Nutr Sci 4(2): 128- 133.

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© 2017 Liman. K. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Abstract

  Ice cream is not considered an ideal dessert as it contains high quantities of milk and cream fats which can have adverse effects on human health. Hence, most research effort has been focused on producing highly palatable and yet nutritious low fat ice cream. Over the years, attempt has also been made to find cheaper substitutes for cream due to its rising cost, scarcity and civilization diseases associated with its consumption. In this study photochemical rich ice cream products were strategically developed by incorporating baobab fruit pulp in the formulation. Twenty panellists evaluated the sensory properties of the products while lipid composition, mineral and physicochemical analyses were carried out in accordance with standard methods and procedures. The range of the sensory scores among the ice cream samples are; colour (6.05 - 8.60), taste (6.70 - 8.50), consistency (6.50 - 8.20), flavour (7.40 - 8.50) and overall acceptability (7.40 - 8.50). Results showed significant decrease in the scores of the entire sensory attribute tested with the inclusion level of baobab fruit pulp above 20%. The overrun, titratable acidity, total solid, melting point, milk solid not fat and water activity of the control and baobab fruit formulated ice creams were also investigated. There were no significant differences at P < 0.05 between the plain and among baobab formulated ice cream in total solid, melting point, water activity and milk solid not fat. However, the overrun and titratable acidity of the baobab formulated ice cream samples were significantly higher than that of plain ice cream. The ice creams investigated had in them the range of fatty acids as: lauric acid (0.20 - 0.30)%, myristic acid (0.30 - 1.20)%, palmitic acid (18 - 25)%, palmitoleic acid(4 - 12)%, oleic acid (40 - 47)%, linoleic acid (10 - 18)%, linolenic acid (1.00 - 5.00)%, arachidic acid (1.00 - 2.00)% and arachidonic acid (0.50 - 2.00)%.The result revealed a significant different (P < 0.05) among the ice cream samples in the composition of all the fatty acids found except lauric acid. The total cholesterol of the ice cream significantly decreases as the inclusion levels of baobab fruit pulp increases. The macro-minerals investigated comprised of sodium, potassium, calcium, magnesium, iron and phosphorus while the micro-minerals studied are zinc, manganese, copper and selenium. All the minerals except copper and manganese were found significantly (P < 0.05) higher in baobab incorporated ice creams. Ice cream producers can now adopt this strategic method to produce a more nutritious and healthier ice cream with higher overrun and melting resistant.