Rafik A. M. Khalil, Talaat H. El-Sawah, Tawfiq Alsulami, Ayah T. Zaidalkilani, Ammar Al-Farga, Wael F. Elkot
{"title":"添加了香茅干粉的功能性低脂冷冻乳制品甜点的开发与表征","authors":"Rafik A. M. Khalil, Talaat H. El-Sawah, Tawfiq Alsulami, Ayah T. Zaidalkilani, Ammar Al-Farga, Wael F. Elkot","doi":"10.1515/chem-2024-0081","DOIUrl":null,"url":null,"abstract":"Dried lemongrass (DLG) herb is high in total phenolic compounds (1,388 mg gallic acid equivalent/100 g), antioxidant scavenging activity (57.88%), and dietary fibers (19.61%), and it also imparts lemon flavor, minerals, and several health benefits. Therefore, it is considered a cost-effective and functional ingredient for various food systems. A trial was conducted to incorporate DLG into a functional low-fat lemon frozen dessert as a fat mimetic and to assess its impacts on physicochemical, rheological, total phenolic compounds, antioxidant scavenging activity, sensory properties, and production costs. A control full-fat frozen dairy dessert (FFD) with 6% fat was prepared for comparison. DLG was added to a low-fat frozen dessert (LFD) with 1% fat at ratios of 0, 0.5, 1.0, and 1.5%. Results showed that FFD had higher rheological characteristics, melting resistance, production costs, and sensory properties compared to LFD. The use of DLG increased mix specific gravity, freezing point depression, apparent viscosity, consistency coefficient index, overrun, total phenolic compounds, and antioxidant scavenging activity while decreasing the pH value compared to LFD. Adding 0.5–1.0% DLG to LFD significantly improved overall acceptability and reduced production costs by 23.80 and 18.56%, respectively. The functional LFD with 0.5–1% DLG achieved comparable quality characteristics to the full-fat treatment.","PeriodicalId":19520,"journal":{"name":"Open Chemistry","volume":"1 1","pages":""},"PeriodicalIF":2.1000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder\",\"authors\":\"Rafik A. M. Khalil, Talaat H. El-Sawah, Tawfiq Alsulami, Ayah T. Zaidalkilani, Ammar Al-Farga, Wael F. Elkot\",\"doi\":\"10.1515/chem-2024-0081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Dried lemongrass (DLG) herb is high in total phenolic compounds (1,388 mg gallic acid equivalent/100 g), antioxidant scavenging activity (57.88%), and dietary fibers (19.61%), and it also imparts lemon flavor, minerals, and several health benefits. Therefore, it is considered a cost-effective and functional ingredient for various food systems. A trial was conducted to incorporate DLG into a functional low-fat lemon frozen dessert as a fat mimetic and to assess its impacts on physicochemical, rheological, total phenolic compounds, antioxidant scavenging activity, sensory properties, and production costs. A control full-fat frozen dairy dessert (FFD) with 6% fat was prepared for comparison. DLG was added to a low-fat frozen dessert (LFD) with 1% fat at ratios of 0, 0.5, 1.0, and 1.5%. Results showed that FFD had higher rheological characteristics, melting resistance, production costs, and sensory properties compared to LFD. The use of DLG increased mix specific gravity, freezing point depression, apparent viscosity, consistency coefficient index, overrun, total phenolic compounds, and antioxidant scavenging activity while decreasing the pH value compared to LFD. Adding 0.5–1.0% DLG to LFD significantly improved overall acceptability and reduced production costs by 23.80 and 18.56%, respectively. The functional LFD with 0.5–1% DLG achieved comparable quality characteristics to the full-fat treatment.\",\"PeriodicalId\":19520,\"journal\":{\"name\":\"Open Chemistry\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Open Chemistry\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.1515/chem-2024-0081\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Open Chemistry","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1515/chem-2024-0081","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder
Dried lemongrass (DLG) herb is high in total phenolic compounds (1,388 mg gallic acid equivalent/100 g), antioxidant scavenging activity (57.88%), and dietary fibers (19.61%), and it also imparts lemon flavor, minerals, and several health benefits. Therefore, it is considered a cost-effective and functional ingredient for various food systems. A trial was conducted to incorporate DLG into a functional low-fat lemon frozen dessert as a fat mimetic and to assess its impacts on physicochemical, rheological, total phenolic compounds, antioxidant scavenging activity, sensory properties, and production costs. A control full-fat frozen dairy dessert (FFD) with 6% fat was prepared for comparison. DLG was added to a low-fat frozen dessert (LFD) with 1% fat at ratios of 0, 0.5, 1.0, and 1.5%. Results showed that FFD had higher rheological characteristics, melting resistance, production costs, and sensory properties compared to LFD. The use of DLG increased mix specific gravity, freezing point depression, apparent viscosity, consistency coefficient index, overrun, total phenolic compounds, and antioxidant scavenging activity while decreasing the pH value compared to LFD. Adding 0.5–1.0% DLG to LFD significantly improved overall acceptability and reduced production costs by 23.80 and 18.56%, respectively. The functional LFD with 0.5–1% DLG achieved comparable quality characteristics to the full-fat treatment.
期刊介绍:
Open Chemistry is a peer-reviewed, open access journal that publishes original research, reviews and short communications in the fields of chemistry in an ongoing way. The central goal is to provide a hub for researchers working across all subjects to present their discoveries, and to be a forum for the discussion of the important issues in the field. The journal is the premier source for cutting edge research in fundamental chemistry and it provides high quality peer review services for its authors across the world. Moreover, it allows for libraries everywhere to avoid subscribing to multiple local publications, and to receive instead all the necessary chemistry research from a single source available to the entire scientific community.