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标题：Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran
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作者：Marwa M. El-Said ; Tamer M. El-Messery ; Heba H. Salama 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2021
卷号：16
期号：1
页码：1-10
DOI：10.3923/ijds.2021.1.10
语种：English
出版社：Academic Journals Inc., USA
摘要：Background and Objective: The consumption of purple rice has become popular where the bran contains a high amount of fibers, vitamins, minerals and bioactive components such as phenolic compounds, flavonoids and antioxidants. This research aims to produce light ice cream using Purple Rice Bran (PRB) as a fat replacer and source of bioactive components. Materials and Methods: The ice cream formulations were assessed for the physicochemical properties, the content of bioactive components (antioxidants, phenolic compounds and flavonoids) and sensory characteristics. Also, in vitro bioaccessibility of the bioactive components was evaluated during the oral and gastrointestinal digestion. Results: The ice cream formulations supplemented with PRB contained a high content of total solids, protein, ash and fiber. Furthermore, the addition of PRB had a slight effect on the physical properties of ice cream. Ice cream supplemented with PRB contained a significant increase in the total phenolic compounds, flavonoids and antioxidant activity (DPPH and FRAP assay) compared to the plain ice cream (without PRB). The addition of PRB in the ice cream formulation didn't have a significant impact on sensory characteristics. In the stimulation digestion, the release of phenolic, flavonoids and antioxidants compounds from the ice cream samples supplemented with PRB was in a higher amount compared to the control sample. Conclusion: The overall results indicated that PRB can display a favorable natural factor to produce novel light ice cream with health benefits.
关键词：phenolic compounds;chemical properties;in vitro;physical properties;antioxidant activity