Effects of lotus anthocyanins on the quality of ice cream
Nan Chen | Lin Chen | Qiang He | Qun Sun | Weicai Zeng
Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity and hazards on human health are being considered. Thus, the natural additives from food and other natural sources may be the alternative approach. In present study, the modification of lotus anthocyanins on the quality of ice cream was investigated. With the addition of lotus anthocyanins, the color of ice cream changed to purple, and its a* value increased and L* and b* values decreased, which enhanced its attractiveness to consumers. Meanwhile, in the low range of addition amount (0.5% to 1.5%, m/m), lotus anthocyanins increased the expansion rate of ice cream and decreased its melting rate, which was beneficial for air filling and delaying its melting. In addition, lotus anthocyanins at low amount (0.5% to 1.5%, m/m) could ameliorated the texture, rheology and interface properties of ice cream, and further changed the particle size distribution of ice cream to a appropriate range, so as to enhance the stability and shelf life of ice cream. All present results suggest that lotus anthocyanins at the appropriate amount can improve the quality of ice cream, and have the potential applications on ice cream production in food industry.
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