Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream

Document Type : Original Article

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Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt

Abstract

Soft-serve ice milk and ice cream (Softy) treatments were prepared with different proportions of fresh milk, quinoa & chia flour, cream, skimmed milk powder. Formulation were prepared in order to obtain ice milk and ice cream according to fat and total solids ratios, also the adding quinoa and chia flour. The product was examined for quality by physicochemical, rheological and sensory properties. The differences in the sensory scores for respective attributes were highly significant (P ≤ 0.01). Treatments with quinoa and chia flour caused the highest viscosity and had improved concentration of polyphenols availability, and antioxidant activity. Ice milk CIM (prepared by replacing of fresh milk with chia flour) and ice cream CIC (prepared by replacing of fresh milk with chia flour) samples took longer time to melt. Nutritional quality values of the ice cream samples were quite high relatively. Ice milk and ice cream prepared by replacing of fresh milk with chia and quinoa flour tends to be a beneficial to human health due to its low atherogenicity (AI) & thrombogenicity (TI) index and suitable n-6/n-3 ratio. But, desaturase activity (DA) has close values between all treatments. Chroma (Cab*), for which CIM, QIM, CIC and QIC, respectively; concerning hue values (hab) were recorded (-73.89) for MIM while (-86.97) for CIM. Due to the nutritional and functional characteristics conferred to the soft-serve ice milk and ice cream, the use of the quinoa (QIC and QIM) and chia flour (CIC) showed adequate potential for the industrial application.

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