Browsing by Author "Anjali, N. V. P."

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    Egg Based Mousse Ice Cream Incorporated with Lavulu [Pouteria campechiana (Kunth) Baehni] Flour as a Colorant and an Antioxidant
    (Uva Wellassa University of Sri Lanka, 2020) Anjali, N. V. P.; Abeyrathne, E. D. N. S.; Mudannayake, D. C.; Adhikari, A. A. D. I.
    This study aimed to produce egg-based mousse ice cream and to promote the food value of underutilized Lavulu fruit. Lavulu flour was prepared by oven drying of the ripened Lavulu fruit slices along with the peel at 60°C for 26 hours (until moisture content reach 5%) and ground to a fine powder. Ice cream mix was prepared with constant levels of egg white foams (45%), whipped dairy cream (33%), sugar (18%), and varying levels of Lavulu flour (0, 0.2, 0.4, and 0.6 w/w %). Lavulu flour (LF) was analyzed for total phenolics content (colorimetric method), total flavonoids content (colorimetric method), color (colorimeter), carotenoid profile (UV spectrophotometer), radical scavenging activity (DPPH), pH, water holding capacity, oil holding capacity, emulsifying activity, foaming activity, and proximate composition. The melting ratio, complete melting time, overrun, viscosity, hardness, total flavonoids content, total phenolics content, and sensory properties of ice cream samples were analyzed at day 2 of the frozen storage (-18°C). Radical scavenging activity (RSA), pH, color and microbial examinations of ice cream samples were carried out weekly during 1 month of frozen storage (-18°C). TOPSIS technique was used to determine optimum Lavulu flour incorporation level using sensory, RSA, and colour data. Proximate analysis was carried out for the selected treatment (0.4 w/w% Lavulu flour). Sixteen carotenoid types were identified quantitatively and qualitatively in LF. Total carotenoid content and RSA of LF was 21.98 mg/g and 82.55±0.784 %, respectively. Increasing Lavulu flour percentage increased the viscosity, L* value, and complete melting time of ice cream significantly. Total phenolic content, total flavonoid content, and RSA were significantly higher in LF incorporated samples compared to the control. Results of the study revealed that Lavulu flour can be incorporated in ice cream as a rich source of antioxidants, along with colour, flavor and texture enhancement properties. Keywords: Antioxidant, Carotenoid profile, Colorant, Ice cream, Pouteria campechiana (Kunth) Baehni