Effect of aqueous date palm (Phoenix dactylifera L.) fruit extract on antioxidant characteristics of ice cream (Record no. 13541)

000 -LEADER
fixed length control field 02961nam a22002057a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170919102158.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170919b2017 xxu||||| |||| 00| 0 eng d
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 2862-T
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Nadeem Abbas (2008-VA-412)
110 ## - MAIN ENTRY--CORPORATE NAME
Location of meeting Dr. Muhammad Nadeem
245 ## - TITLE STATEMENT
Title Effect of aqueous date palm (Phoenix dactylifera L.) fruit extract on antioxidant characteristics of ice cream
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Year of publication 2017.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 49P.;
502 ## - DISSERTATION NOTE
Dissertation note The application of antioxidants extracted by the organic solvents have limited applications in foods due to their toxicity. Most of the antioxidants of date palm fruit (Phoenix dactylifera L.) are soluble in water. Antioxidant activity of water soluble natural antioxidants of date palm fruit using ice cream as an oxidation substrate has not been studied previously. This study has been planned with the objective to study the antioxidant characteristics and oxidative stability of ice supplemented with aqueous date palm fruit extract.
Date palm fruit extract were prepared by extracting 20 g date with 100 ml distilled water, followed by concentration and filtration. Ice cream were supplemented with date palm fruit extract at 200, 400, 600, 800 ppm and tertiary butylated hydroxy quinone 200 ppm concentrations. Ice cream were filled in plastic cups and stored at -18oC for 60 days.
Antioxidant characterization of date palm fruit extract was performed by yotal phenolic contents, DPPH free radical scavenging activity. Oxidative stability of ice cream was determined by peroxide value, anisidine value, changes in fatty acid profile sensory evaluation were performed at 0, 30 and 60 days of storage period.
Date palm fruit extract was characterized for antioxidant capacity, total phenolic contents of date palm fruit extract were 7.51% (GAE).DPPH free radical scavenging activity of date palm fruit extract was 78.8% as compared to 80.5%. Supplementation of ice cream with date palm fruit extract did not have any significant impact on fat, protein and total solids content.
Results indicated that peroxide value increased during the storage of 60 days in all the treatments and control. Rise in peroxide value was strongly correlated with the addition and dose of date palm fruit extract. Control had the highest peroxide value, followed by T1, T2, T3 and T4. Peroxide value of control and ice cream samples added with TBHQ (200 ppm) were not different
from each other (p<0.05). After 60 days of storage, anisidine value of control, T1, T2, T3, T4 and TBHQ added samples were 13.62, 10.58, 8.49, 7.36, 6.89 and 6.39, respectively.Flavor score of control, T1, T2, T3, T4 and TBHQ added ice cream were 8.2, 8.1, 8.0, 8.0, 8.1 and 8.2.
Date palm fruit extract 600 and 800 ppm can be sued for the long term stabilization of ice cream.

650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Dairy technology
710 ## - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Mr. Muhammad Junaid
710 ## - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Dr.Shahid Mehmood
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Thesis
Holdings
Damaged status Collection code Permanent Location Current Location Shelving location Date acquired Full call number Accession Number Koha item type
  Veterinary Science UVAS Library UVAS Library Thesis Section 2017-09-19 2862-T 2862-T Thesis


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