Antioxidant capacity and acceptability of milk ice cream with the addition of concentrated ayrampo pulp (Berberis flexuosa)

Abstract

The present study was aimed at evaluating the influence of concentrated ayrampo (Berberis flexuosa) juice in milk ice cream on its general acceptability and antioxidant capacity. The ayrampo juice was concentrated to improve its shelf life and to be able to incorporate it into the ice cream formulation, its antioxidant capacity was determined. Then, 10, 20 and 30% of concentrated juice was added in three proportions with respect to the weight of the ice cream. Acceptability was then assessed using a Randomized Complete Block Design with 60 untrained judges, with a 9-point hedonic scale. Then the ice cream with the highest acceptability was selected to analyze its antioxidant capacity. It was found that the greater the proportion of concentrated ayrampo juice, the greater the general acceptability of the milk ice cream, with the proportion of 30% being the best. The antioxidant capacity of ice cream was higher than that of concentrated juice, and was 0.2362 ± 0.014 mmol Trolox/mL. It was possible to obtain an ice cream rich in natural antioxidants.