Location: Healthy Processed Foods ResearchTitle: Functionality of strawberry powder on frozen dairy desserts
Submitted to: Journal of Texture Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/21/2019
Publication Date: 7/6/2019
Citation: Bilbao-Sainz, C., Sinrod, A., Chiou, B., McHugh, T.H. 2019. Functionality of strawberry powder on frozen dairy desserts. Journal of Texture Studies. 50(6):556-563. https://doi.org/10.1111/jtxs.12464.
Interpretive Summary: The increase in consumer demand for “clean label” and healthier food products has motivated ice cream manufacturers to search for ingredients that the consumer would perceive as familiar, natural and healthy without affecting the overall quality of the ice cream. In this study, we investigated the ability of freeze dried strawberry powder to modify the functional properties of ice creams without the addition of emulsifiers or stabilizers. We found out that the addition of strawberry powder to ice creams can effectively enhance their nutritional quality and functionality. The dietary fiber present in the strawberry powder thickens the ice cream mix and results in ice creams with better melting properties. The dietary fiber also has a cryoprotective effect that provides better stability under storage conditions. The results of this study show that freeze dried strawberry powder is able to act as an effective stabilizer in ice creams that seek to maintain a clean ingredient label.
Technical Abstract: This study investigated the potential use of freeze dried strawberry powder as a stabilizer in ice cream. Five different ice cream mixes were developed that contained 0, 2.5, 3, 3.5 and 4% freeze dried strawberry powder. An additional ice cream using strawberry extract was prepared to differentiate the effects of dietary fiber from the effect of polyphenols on ice cream properties. The ice creams were prepared without added emulsifiers or stabilizers. The rheological and physical characteristics of the ice cream mixes, fresh ice creams and stored ice cream were studied. The addition of strawberry powder to the ice cream caused an increase inmix viscosity and a decrease in hardness and meltdown values. Complete avoidance of melting was achieved with the addition of 3% strawberry powder. The viscosity of the mixes was enhanced due to the increase of total solids in the serum phase and the formation of hydrated and gel-like networks from the presence of cellulosic material, pectin and calcium. The increase in viscosity and bound water with the addition of strawberry powder also caused a reduction in ice crystallization, which resulted in softer and more stable ice creams over time. Thus, freeze dried strawberry powder can be used as a stabilizer in the production of “clean label” and nutritionally enhanced ice creams.