Development and Characterization of Novel Ice Cream Enriched with Almond Oil Cake

Abstract

Tijekom proizvodnje hladno prešanog bademovog ulja nastaje nusproizvod poznat kao uljna pogača, koji sve više privlači pozornost zbog mogućnosti primjene u obogaćivanju prehrambenih proizvoda. Zadatak ovog diplomskog rada bio je ispitati svojstva sladoleda u kojem je brašno uljne pogače badema korišteno kao zamjena za 25 %, 50 %, 75 %, te 100 % obranog mlijeka u prahu. Dobiveni uzorci su uspoređeni s kontrolnim uzorkom koji nije sadržavao brašno badema. Određena je titracijska kiselost, porast volumena sladoleda, tvrdoća, parametri boje te svojstva topljenja sladoleda. Dodatak brašna uljne pogače badema u sladoled rezultirao je smanjenjem titracijske kiselosti, porastom vrijednosti tvrdoće te blagim smanjenjem udjela inkorporiranog zraka. Također, uzorci s dodanim brašnom badema pokazali su sporije topljenje i tamniju boju u odnosu na kontrolni uzorak, pri čemu su ostali parametri boje ukazivali na pomak prema crvenim i žutim tonovima. S obzirom na dobivene rezultate, može se zaključiti da se brašno uljne pogače badema može koristiti kao prikladna zamjena mlijeka u prahu u proizvodnji sladoleda, uz potencijalno poboljšanje njegovih fizikalno-kemijskih, ali i nutritivnih svojstava.During the production of cold-pressed almond oil, a by-product known as oil cake is generated. This by-product has been gaining increasing attention due to its potential application in the enrichment of food products. The task of this thesis was to examine the properties of ice cream samples in which almond press cake flour was used as a substitute for 25%, 50%, 75%, and 100% of skim milk powder. The resulting samples were compared with a control sample that did not contain almond flour. The titratable acidity, overrun, hardness, colour, and melting properties were determined. The addition of almond oil cake flour resulted in a decrease in titratable acidity of the ice cream, an increase in hardness values, and a slight reduction in the amount of incorporated air. Furthermore, samples with added almond flour exhibited slower melting rates and darker colouration compared to the control sample, with colour parameters indicating a shift towards red and yellow hues. Based on the obtained results, it can be concluded that almond oil cake flour represents a suitable substitute for skim milk powder in ice cream production, with the potential to improve its physicochemical, and possibly nutritional properties