Preparation and evaluation of home-made chocolate ice-cream from dates seeds and carob powder

Abstract EN

Ice cream is important functional foods due to their positive health effects in daily diet and high nutritional value.

Date seeds and carob powder have numerous benefits and much nutritional value.

Date seeds or carob powder were added as chocolate powdered substitutions at extents 25, 50, 75 and 100 w/w on ice-cream blends.

The highest protein content (3.27%) was observed in Ice-cream 4 with 100% date seeds (IC4) comparing with (2.59%) in control ice cream (ICc).

Total soluble solids were also similar for all the formulations tested, varying from 27.41° Brix in formulation IC8 to 30.62° Brix in ICc with being Formulation IC fortified with date seeds presented the highest total soluble solids more than formulation IC fortified with carob.

The dry matter contents (%) of the ice-cream slightly increased as the addition of date seeds and carob powder.

It was observed that pH decreased and acidity increased in the samples supplied with date seeds and powder.

The samples enriched with carob powder had higher viscosity and longest first dripping time compare with control samples due to the high water binding capacity of them.

Ice-cream 5 with 25% carob (IC5) with 75% date seeds had the highest firmness (7.71) and IC4 had the highest viscosity (6.50).

Taste and odor score was greatest in sample IC8.

It could be related to more sweetness of carob powder.

Studying the economic cost of ice-cream produced from both date seeds and carob powder noted that the cost of one liter of ice-cream prepared from date seeds decreased (from 21.25 to 17.50) compared with control ice-cream (25.00)