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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368019
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Functionality of freeze-dried berry powder on frozen dairy desserts

Author
item Bilbao-Sainz, Cristina
item Thai, Thanh Thao S
item Sinrod, Amanda
item Chiou, Bor-Sen
item McHugh, Tara

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/7/2020
Publication Date: 6/24/2020
Citation: Bilbao-Sainz, C., Thai, T.T., Sinrod, A., Chiou, B., McHugh, T.H. 2020. Functionality of freeze-dried berry powder on frozen dairy desserts. Journal of Food Processing and Preservation. 43(9):e14076. https://doi.org/10.1111/jfpp.14076.
DOI: https://doi.org/10.1111/jfpp.14076

Interpretive Summary: A convenient approach to increase the daily intake of fruits is to incorporate them in popular foods such as frozen dairy desserts. Ice cream is the most preferred and consumed dairy product. However, one major issue that affect quality is fast sample melting. Ice cream manufacturers use a combination of stabilizers to impart structure and firmness, prevent syneresis, hinder melting and improve frozen stability. However, today’s consumers prefer food products containing few and familiar ingredients that are natural and sustainable. We found in this study that freeze-dried berries can be used as stabilizers to improve the meltdown stability and nutritional value of frozen dairy desserts.

Technical Abstract: In the present work, the use of different freeze-dried berry powders as stabilizers to avoid the melt-down of frozen desserts was investigated. Samples were prepared using 3.5% freeze-dried berry powder (strawberry, raspberry, blackberry and blueberry) and compared with a control containing no berries. The addition of strawberry or raspberry powder completely prevented the melt-down of the frozen desserts. These samples retained their original shapes once the ice crystals melted. Blackberry powder prevented the melting of the frozen desserts, but the foam structure collapsed and lost its original shape. The incorporation of blueberry powder did not prevent the melting of the frozen desserts. The blueberry samples showed phase separation with a fraction of clear serum.