فهرست نشریات علمی دسترسی آزاد ایران

Among frozen desserts, ice cream holds great popularity and is typically produced using ingredients derived from dairy, valued not only for its taste but also for its nutritional profile. Nevertheless, its high sugar levels limit its suitability for individuals with conditions such as diabetes. One emerging approach in functional food development involves enriching conventional food products with plant-derived bioactive compounds. Oxalis corniculata contains compounds that inhibit α-amylase and α-glucosidase, potentially aiding in the moderation of blood glucose levels after meals by delaying carbohydrate digestion and uptake. This study aimed to evaluate the effects of incorporating aqueous extract of Oxalis corniculata into dairy-based ice cream on its physicochemical, sensory, and functional properties. In this study, an aqueous extract of Oxalis corniculata was obtained through ultrasound-assisted extraction and incorporated into dairy-based ice cream at concentrations of 10%, 15%, and 20%. The resulting samples were evaluated for their physicochemical attributes.  Incorporation of the extract led to a significant decline in pH and viscosity (p < 0.05), along with increased acidity, specific gravity, and firmness (p < 0.05), trends attributed to the intrinsic acidity and compositional characteristics of the plant. Conversely, an increase in dry matter and a reduction in overrun were observed (p < 0.05). Sensory assessment revealed that panelists most preferred the formulation containing 10% extract. Additionally, the functional analysis verified the antioxidant and antidiabetic potential of the fortified ice cream, with the 20% extract formulation showing the most pronounced suppressive effect on enzymes involved in carbohydrate metabolism. These outcomes highlight the potential of Oxalis corniculata as a beneficial additive in the formulation of diabetic-friendly frozen desserts.