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Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice

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Abstract

Antioxidant characteristics of ice cream supplemented with sugarcane juice were investigated. An original 13% sucrose content in ice cream was supplemented with 20, 40, and 60% sugarcane juice (82, 164, and 246 mL/L, treatments T1, T2, and T3, respectively). The sucrose content of all treatments was 13%. DPPH free radical scavenging activities of control, T1, T2, and T3 ice cream samples were 5.64±0.19, 16.39±0.15, 37.66±1.21, and 55.78±0.98%, respectively, with total flavonoid contents of 0.18±0.02, 0.51±0.04, 0.92±0.09, and 1.65±0.14 mg of quercetin equivalents/mL, respectively. The nitric oxide free radical scavenging activities were 2.36±0.17, 7.12±0.32, 18.67±0.55, and 42.35±2.36%, respectively. Addition of sugarcane juice to ice cream inhibited oxidation of unsaturated fatty acids during storage for 180 days with no effect on sensory characteristics for the T1 and T2 treatment levels. Sugarcane juice can be used in formulation of ice cream to enhance concentrations of natural antioxidants.

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Authors and Affiliations

  1. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore-Pakistan, Syed Abdul Qadir Jillani (Out Fall) Road, Lahore, Pakistan

    Rahman Ullah, Muhammad Nadeem & Muhammad Ayaz

  2. Institute of Biochemistry & Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan

    Muhamamd Tayyab

  3. Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad, Pakistan

    Muhammad Imran

  4. Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan

    Rao Sajid

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  1. Rahman Ullah
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  2. Muhammad Nadeem
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  3. Muhammad Ayaz
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  4. Muhamamd Tayyab
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  5. Muhammad Imran
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Correspondence to Muhammad Nadeem.

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Ullah, R., Nadeem, M., Ayaz, M. et al. Antioxidant characteristics of ice cream supplemented with sugarcane (Saccharum officinarum L.) juice. Food Sci Biotechnol 24, 1227–1232 (2015). https://doi.org/10.1007/s10068-015-0157-1

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  • DOI: https://doi.org/10.1007/s10068-015-0157-1

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