Impact of Pistacia Terebinthus on The Antioxidant Activity and Total Phenolics of Ice Cream Depending on Roasting Conditions and Incorporation Time

Year 2024, Volume: 8 Issue: 2, 81 - 91

Metehan Ergenekon , Çağım Akbulut Çakır

Abstract

Pistacia terebinthus (terebinth) is in the same family with P. vera and contains considerable amounts of bioactive compounds with antioxidant, anti-inflammatory, hypolipidemic and neuroprotective activities. Although pistachio (P. vera) is a common ingredient used in ice cream, P. terebinthus consumption is limited to being a snack food or coffee-like drink. In this study P. terebinthus examined for its antioxidant activity under different conditions and it is added to the ice cream to increase its antioxidant activity while providing a new flavor option. P. terebinthus was added to the ice-cream after roasting at different temperatures (A: 0, B: 100, C: 125 and D: 140°C for 20 min.). Raw and roasted P. terebinthus seeds were milled, hard shells were removed and added to the ice-cream mix before pasteurization of the mix. Chemical composition, physical properties and sensory results of ice-creams (A, B, C and D) were compared to the control (K) that doesn’t contain P. terebinthus. Adding P. terebinthus to ice-cream reduced its pH, lengthened its melting time, however didn’t affect its viscosity as compared to K. Change in the antioxidant activity (AA) and total phenolic content (TPC) of P. terebinthus due to any possible interactions with milk proteins and sugar when heating the ice-cream mix was also examined by comparing the control P. terebinthus solution with milk solutions (9% milk powder, 10% sugar) where P. terebinthus is added before and after heating milk solutions (80°C for 1 min.). Heat treatment of milk solution together with P. terebinthus reduced its AA. Roasting increased the TPC and AA of P. terebinthus. Highest AA was observed at ice-cream C.

Keywords

Functional ice-cream, Pistacia terebinthus, Antioxidant activity, Total phenolics, Heat treatment

Project Number

This work supported by the HÜBAK (Project No:15147), Turkey.

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