Utilization of jamun pomace as functional ingredients to enhance the physico-chemical and sensory characteristics of ice cream

Abstract

Utilization of jamun pomace to increase the nutritional value of ice cream was the key aspect of this research. In this study, the effects of 1, 2, 3, and 4% jamun pomace powder on the physicochemical properties of ice cream such as overrun, hardness, melting rate, total soluble solids (TSS), fat, fiber, ash, titratable acidity, pH, and sensory analysis were investigated. The findings indicated that the hardness, TSS, ash, fiber, and titratable acidity increased significantly, while the fat content, pH, melting rate, and overrun decreased significantly, with an increase in the level of jamun pomace powder. Based on the sensory analysis scores, 3% jamun pomace powder was found to be the best treatment. Practical applications: In the food processing industry, a huge amount of waste (pomace) is produced which affects the ecosystem. Pomace is an excellent additional source of nutrition, antioxidants, total phenols, and other nutrients that can minimize free radicals, provide numerous health benefits, and contribute to preventing various diseases. It is essential to use these wastes in the production of the different food products in order to minimize food waste and overcome serious health issues. Consumers demand healthy, nutritious, and minimal calories ice cream. For this, the jamun pomace powder was used to improve the ice cream quality.