Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

نویسندگان

چکیده

The present study was conducted to investigate the effect of storage on quality attributes microencapsulated black carrot anthocyanins-enriched ice cream. Purposely, anthocyanins were obtained using ethanolic extraction. Later on, extracts acidified and with gum arabic maltodextrin (1:1). Results showed that anthocyanin contents for T3 (9% powder-enriched cream) had highest in range 143.21 ± 1.14 mg/100 g. However, during storage, it revealed there a slight decline constituents concentration reasoned oxygen exposure interaction other food ingredients. Similarly, total phenolic content, amount found as 545.38 4.34 mg GAE/100 prepared cream treatments also acceptable till end (60 days). Conclusively, addition powder proved stabilize contributed positively sensory characteristics

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ژورنال

عنوان ژورنال: Food Science and Nutrition

سال: 2023

ISSN: ['2048-7177']

DOI: https://doi.org/10.1002/fsn3.3384