Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream

Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts. The aim of conducting this research was to investigate the effect of using Hymenocrater platystegius Rech.f. plant extract (0.1, 0.5 and 0.9%) on physicochemical (pH, overrun, melt resistance and color indexes), textural (hardness and adhesiveness), rheological (viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with the control sample. According to the results, with increasing Hymenocrater platystegius Rech.f. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. In the texture analyzing test, adding the Hymenocrater platystegius Rech.f. extract to the formulation of ice cream, Hardness and adhesiveness of samples increased significantly (P<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech.f. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech.f. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech.f. extract could be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.