Fortificarea cu calciu a înghețatei din lapte

Abstract

The challenge for food manufacturers is to provide a product with a high calcium content without sacrificing the quality of the product in relation to its health benefits. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve more calcium intake per serving. In this study, we decided to investigate the possibility of using sheep's milk for the production of ice cream and to evaluate the chemical, physical and organoleptic properties of this ice cream during storage. It resulted in the replacement of inulin with orange peel fibers in the second batch in order to reduce the hardness of the ice cream compared to the ice cream containing only inulin. Furthermore, ice cream with inulin was found to taste sweeter than ice cream which contains orange peel fiber. The addition of orange peel fiber favorably enhanced the flavor. Therefore, sheep's milk incorporated together with orange peel fibers could be successfully used to produce ice cream with a reduced number of calories and a rich calcium content. The calcium recovery percentage from the enriched ice cream was performed with Atomic Absorption Spectrometry.