The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin
Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining populari...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/13/4239 |
| _version_ | 1797442578435538944 |
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| author | Agnieszka Palka Magdalena Skotnicka |
| author_facet | Agnieszka Palka Magdalena Skotnicka |
| author_sort | Agnieszka Palka |
| collection | DOAJ |
| description | Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all <i>p</i> < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes. |
| first_indexed | 2024-03-09T12:43:54Z |
| format | Article |
| id | doaj.art-89bb10044052438e99caffc8bae2045d |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T12:43:54Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-89bb10044052438e99caffc8bae2045d2023-11-30T22:15:10ZengMDPI AGMolecules1420-30492022-06-012713423910.3390/molecules27134239The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with InulinAgnieszka Palka0Magdalena Skotnicka1Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, PolandDepartment of Commodity Science, Faculty of Health Science, Medical University of Gdansk, 80-210 Gdansk, PolandInulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all <i>p</i> < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.https://www.mdpi.com/1420-3049/27/13/4239tropical fruitsorbetantioxidative activitypolyphenolsinulin |
| spellingShingle | Agnieszka Palka Magdalena Skotnicka The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin Molecules tropical fruit sorbet antioxidative activity polyphenols inulin |
| title | The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin |
| title_full | The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin |
| title_fullStr | The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin |
| title_full_unstemmed | The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin |
| title_short | The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin |
| title_sort | health promoting and sensory properties of tropical fruit sorbets with inulin |
| topic | tropical fruit sorbet antioxidative activity polyphenols inulin |
| url | https://www.mdpi.com/1420-3049/27/13/4239 |
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