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Jerusalem artichoke is a good source of inulin, oligofructose, and fructose, which are beneficial to human health. The objectives of this study were to characterize riceberry rice ice cream enriched with Jerusalem artichoke (with emphasis on its physicochemical properties), to assess the functional properties, and to perform sensory evaluation of the enriched ice cream. The ice cream was made from riceberry rice milk, dairy whipping cream, sucrose, and egg yolk. Jerusalem artichoke was used to substitute for the dairy whipping cream and sucrose at 10, 20, and 30% of the total weight. The results indicated that ice cream enriched with Jerusalem artichoke showed optimal physicochemical and functional properties, reduced fat and calorie intake and increased fiber. The overall acceptability scores were highest at 20% level of incorporation. Furthermore, the overrun, viscosity, melting rate, total soluble solids and calorie value were 25.42±1.20%, 50.46±0.40 cP, 0.10±0.01 g/min, 32.60±0.10°Brix and 178.96 Kcal/100g, respectively.
Keywords: fiber; Jerusalem artichoke; ice cream; inulin; riceberry rice
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