فهرست نشریات علمی دسترسی آزاد ایران

This study aimed to investigate the impact of incorporating strawberry phenolic extract at varying concentrations (0.5, 1, and 1.5%) on the physicochemical, rheological, and sensory properties of ice cream, with a focus on enhancing melt resistance. The strawberry extract was characterized by its phenolic content, which revealed 38.48 mg/g of anthocyanins, 0.61 mg/g of total flavonoids, and 2.77 mg/g of gallic acid equivalents. Experimental analyses included rheological measurements, texture profiling, evaluation of ice crystal structure, and sensory assessments conducted by trained panelists. Results demonstrated that increasing the extract concentration significantly improved melt resistance, with the 1.5% sample exhibiting the lowest melting rate (0.21 g/min) and the longest melting time (50.5 min). Increasing the strawberry extract concentration from 0.5 to 1.5% raised the overrun from 22 to 34% in the control sample and also decreased the pH. Rheological data confirmed pseudoplastic behavior, while texture analysis revealed enhanced hardness and cohesiveness with higher extract levels. Sensory evaluation indicated that the 1% extract formulation achieved optimal taste and overall acceptance. The study concludes that strawberry phenolic extract, particularly at a concentration of 1%, effectively enhances the melting resistance and structural properties of ice cream without compromising sensory quality, offering a promising natural alternative for functional ice cream production.