Effect of Banana Puree as a Substitute for Sugar on the Physicochemical and Sensory Properties of Ice Cream
Banana is one of the most popular fruits among the people of the world, has about 40% of the waste. Banana conversion to products such as puree, chips, or use it in the formulation of various products, such as ice cream, can reduce percentage of waste. In this research, banana puree with more than 90% carbohydrate at 0, 5, 10, 15, 20 and 25% levels replaced sugar in ice cream formulation. Then, physicochemical properties such as: pH, viscosity, overrun, percentage of melt resistance, and sensory characteristics including ; color and appearance, taste, aroma, roughness and softness of texture and overall acceptance of samples were compared. The results showed that with increasing sugar substitution with banana puree, pH and overrun decreased, but viscosity and melting resistance increased significantly(P<0.05). In the sensory properties section, with the increase of banana puree in the samples, although their color became darker, but the aroma, taste, texture and overall acceptance of the control sample increased.
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