foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-3-403-408foodsyst-309Research ArticleСтатьиExploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice creamИзучение потенциала пророшенных соевых бобов и кунжутной шелухи для повышения пищевой ценности мороженогоhttps://orcid.org/0000-0001-6631-5900Эль-МаксудА. A.А.El-MaksoudA. A. A.

Эль-Максуд, А. А. А., научный сотрудник

12613, Египет, Гиза, ул. Гамаа, 1

+2–0111–701–16–41

Ahmed A. A. El-Maksoud, Assistant Professor

1 Gamaa Street, 12613, Giza

+2–0111–701–16–41

ahmed_ali@cu.edu.eghttps://orcid.org/0000-0002-2799-6982ХайдаринеджадМ. А.HesarinejadM. A.

Хайдаринеджад М. А., научный сотрудник 

12 км шоссе Мешхед/Кучан, Мешхед, Разави, провинция Хорасан

+98–915–325–15–99

Mohammad A. Hesarinejad, Assistant Professor

Km. 12- Mashhad/ Quchan Highway- Mashhad Mashhad

+98–915–325–15–99

ma.hesarinejad@gmail.comhttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

Абедельмаксуд Т. Г., адъюнкт-профессор

12613, Египет, Гиза, ул. Гамаа, 1

+2–0110–144–12–80 

Tarek G. Abedelmaksoud, Associate Professor

1 Gamaa Street, 12613, Giza

+2–0110–144–12–80 

tareekgamal_88@agr.cu.edu.egКафедра науки о молоке, Сельскохозяйственный факультет, Каирский университетЕгипетDairy Science Department, Faculty of Agriculture, Cairo UniversityEgyptКафедра пищевой промышленности, Научно-исследовательский институт пищевой науки и технологииИранDepartment of Food Processing, Research Institute of Food Science and TechnologyIslamic Republic of IranКафедра науки о питании, Сельскохозяйственный факультет, Каирский УниверситетЕгипетDepartment of Food Science, Faculty of Agriculture, Cairo UniversityEgypt20231310202363403408Copyright © El-Maksoud A.A., Hesarinejad M.A., Abedelmaksoud T.G., 20232023Эль-Максуд А.A., Хайдаринеджад М.А., Абедельмаксуд Т.Г.El-Maksoud A.A., Hesarinejad M.A., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/309

The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.

Целью исследования было производство мороженого с повышенной питательной ценностью путем добавления пророщенных соевых бобов (ПСБ) и кунжутной шелухи (КШ) в различных концентрациях для частичной замены сухого обезжиренного молока (СОМ). Оценивались физико-химические показатели, общее содержание фенолов (ОПП), антиоксидантная активность (АОА) и органолептическая приемлемость мороженого, обогащенного ПСБ или КШ. Было обнаружено, что мороженое, содержащее 15% ПСБ, обладает лучшими органолептическими характеристиками и является наиболее предпочтительным при оценке вкуса дегустационной комиссией. Добавление 15% ПСБ увеличило содержание белка и клетчатки и повысило устойчивость мороженого к таянию, тогда как добавление 15% КШ привело к большему увеличению содержания пищевых волокон, но к снижению содержания белка и понижению устойчивости к таянию. Самое высокое превышение стоимости продукта было получено в образце, обогащенном 25% ПСБ, по сравнению с самой низкой стоимостью продукта, полученном в образце, обогащенном 25% КШ, но членам дегустационной комиссии в целом эти образцы мороженого не понравились с точки зрения вкуса и аромата. Показано, что добавление ПСБ и КШ для замены СОМ в мороженом может создать питательный и недорогой продукт со схожими физико-химическими свойствами и вкусом.

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The authors declare that there are no conflicts of interest present.