Physicochemical, Textural and Sensory Properties of Orange Pomace Added Tavukgöğsü Ice Cream

Research Paper

Physicochemical, textural and sensory properties of orange pomace added tavukgöğsü ice cream

Accepted 17th January, 2018

ABSTRACT

In this study, the evaluation of freeze-dried orange pomace in ice cream production from tavukgöğsü dessert was investigated. The orange pomace, as a by-product from orange juice extraction, was dried and milled. It was added to the traditional Turkish dessert-tavukgöğsü as a dietary fiber source. Then, the dessert was introduced to ice cream. Ice cream samples were analyzed in terms Ahmet AYAR, Hatice SIÇRAMAZ*, Merve ATALAY and Yasemin TAYAR of physico-chemical, textural and sensorial properties. Sensory scores obtained from the study showed that tavukgöğsü dessert could be processed into ice Department of Food Engineering, cream and have higher acceptance than that of orange pomace added sample. In Faculty of Engineering, Sakarya addition, the dried orange pomace enhanced the textural properties of ice University, Sakarya, Turkey. creams, and had acceptable sensorial scores. *Corresponding author. Tel.: 090 264 2955617, Fax: 090 264 2955601. Key words: by-product, dessert, ice cream, orange pomace, tavukgöğsü.

INTRODUCTION

Ice cream is a popular frozen dessert consumed in the of traditional Turkish desserts. These desserts are easy to world chiefly New Zealand, the United States, Canada, digest and have higher nutritional values in comparison to Australia, Belgium, Finland, and Sweden. In some other syrupy desserts(Ayar, 2013).Tavukgöğsü is a dessert made areas, lack of refrigerated distribution chain, economic with milk, sugar, rice flour, and butter. In ancient times, struggles of cold chain distribution and cultural also white chicken breast meat was added, which gave the discrepancy limit the consumption of ice cream(Chandan dessert its name. The meat had to be boiled and separated et al., 2013). Besides ice cream, other frozen desserts are into fine fibers, then added to prepared dessert before widely consumed with different nomenclatures like molding and cooling step. Nowadays, in industrial smoothies, mellorine, sherbet, etc. These desserts mainly productions, the dessert is produced without meat, or the include milk/water, sugar, thickeners, colorants and flavor meat could be added in powder form, instead of fibers. The substances. Especially the flavor determines their production steps of tavukgöğsü dessert are given in Figure acceptability by consumer(Tarrega and Costell, 2007). 1. Technomic’s Menu Monitor’s database reported top-three For the last decades, improvements on healthy diet ice-cream flavors as vanilla, chocolate and strawberry, increased considerably. Functional and natural products respectively(LaFave, 2014). are more pronounced nowadays and, some regulations Unsterilized fresh dairy desserts take place in markets limit high levels of salt and sugar as well (WHO, 2014;TGK, also with the developments in logistics. Turkish cuisine 2014). The other important topic concerning food industry has many traditional fresh dairy desserts. Rice pudding- is waste management because of the biologically active sütlaç is an example of these desserts and it is very similar component wastes. Waste management is a subject of to Iranian milk rice pudding-“Shirberenj” environmental sciences; however, a new research subject (Mohammadpour, 2016).Pudding with a caramel base- is to recover by-products in new foods, to enrich their kazandibi, a type of milk pudding-muhallebi and chicken economical value and to label the product as a source of breast pudding-tavukgöğsü are some other common types dietary fiber. Many researches in that issue have been Academia Journal of Food Research; Ayar et al. 002

2) Add egg and milk, stir well. Bring 1) Add the sugar, vanilla (optional), up the heat to medium-high and stir 3) Add butter to the mixture. flour/starch/thickeners. the mixture until simmering.

4) Stir the mixture for at least 5 5) Pour the dessert to the mold and 6) After refrigerating for 1 day, you minutes by a hand mixer. wait for cooling. can slice or roll the dessert. You can serve it with cinnamon on the top.

Figure 1. General production steps of the traditional Turkish dessert - tavuk göğsü.

made by researchers(NagarajaiahandPrakash, İstanbul) (0.1 g fat, 73.1g CHO, 0.25 g protein in 100 g). 2016;Gόrnáset al., 2015;O’Sheaet al., The otheringredients; salep (contains 34% glucomannan, 2015;HaghighiandRazaei, 2013;Figuerolaet al., 2005). This 15% starch, 2.4% sucrose, 1.0% protein, 4.5% ash), butter innovative topic is the main subject of this research. (84% total solids and 82% fat), “Washington Navel” Orange is a good source of polyphenols, vitamin C and orange, egg and sugar were supplied from local markets in antioxidants(Klimczak et al., 2007). Orange juice is widely Sakarya, Turkey. consumed and its pomace can be evaluated as a potential energy source(Erdoğan et al., 2015). However, orange peel has also a good potential for dietary fibre (Garauet al., Preparation of orange juice by-product as an ingredient 2007; Mira et al., 1999). Figuerolaet al. (2005) determined the total dietary fibre (TDF) of Valencia orange as 64.3±0.3 Oranges were cut into two pieces and extracted by a citrus g per 100 g of dry matter. Nassaret al. (2008)analyzed that juicer (Arçelik, 40 Watt) simulating the plant based juices orange peel and pulp had high amount of dietary fibre or juice concentrates. The by-products consisted of orange (78.87 and 70.64%) with more proportion of insoluble peel (flavedo, oil sacs and albedo) and orange pulp dietary fibre. There is a field of study that should focus on remaining after juicing. These two components containing the usage of potential fibre sources in new product 10.61 and 9.86% total solids, respectively, were freeze- developments. dried for 72 h by Labconco Freezone-6 (Kansas City, MO). In this research, the orange juice by-products were Then they were mixed and were ground into fine powder aimed to be evaluated in an ethnic dessert of Turkey. For using a food blender (Waring 7011S, Torrington, US), and this purpose, tavukgöğsü desserts were made according to stored at -18°C for further use. The prepared mix of peel traditional methods, and some of them were flavored with and pulp was called as “dried orange pomace” in this orange juice by-products. Also, the dessert-tavukgöğsü study. The dried orange pomace was analyzed for its total was further processed into ice cream to carryan ethnic dietary fibre according to AACC (2000) and found to have taste to a universally accepted flavor. The acceptance was 41.80% total dietary fibre per dry matter. measured with some physico-chemical, textural and sensorial analyses. Methods

MATERIALS AND METHODS Tavukgöğsü ice cream production

Materials Milk, dried orange pomace and all other ingredients except butter were mixed by a hand mixer (Braun, 400 Watt). The Milk as raw material containing 11.5% total solids, 3% fat, mix was pasteurized at 75°C for 10 min. After the addition 3.4% protein was obtained from BIM Ltd Turkey. Starch of butter to the mixture at 75°C, it was stirred for 5 min by from Emin Ltd (Esenyurt-İstanbul) (0.4 g fat, 83 g CHO and the mixer. Then, the mixture was molded and cooled to 6 g protein in 100g), rice flour from Migros Ltd (Esenyurt- 4°C, and it was matured for 24 h at this temperature. Academia Journal of Food Research; Ayar et al. 003

Table 1.Formulation of the tavukgöğsü dessert ice creams.

Sample Sample name (%)Starch (%) Rice flour (%) syrup Glucose (%) Sugar (%) Butter (%) Egg yolk (%)Milk orange pomace Dried

(%)Salep g ice(g/100 tavukgöğsü cream) T0 4 3 23 6 4.5 - - 59.5 - TS0 4 3 23 6 4.5 - 0.2 59.3 - TSE0 4 3 23 6 4.5 1.8 0.2 57.5 - TE0 4 3 23 6 4.5 1.8 - 57.7 - TS1 4 3 23 6 4.5 - 0.2 59.3 1 TSE1 4 3 23 6 4.5 1.8 0.2 57.5 1 TS3 4 3 23 6 4.5 - 0.2 59.3 3 TSE3 4 3 23 6 4.5 1.8 0.2 57.5 3

(T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

Finally, the mixture was treated into ice cream for 30 min ice cream were placed on a stainless-steel screen (mesh at -18°C by a household ice cream machine (Gelataio size 2.5 mm) under which a measuring cylinder was put SIMAC (GC 6000) brand). The ice cream obtained was for the melted ice cream collection. The timing of the melt- allowed to harden at the same temperature. Analyses were down rate began when the first drop of the melt touched carried out in the hardened ice cream. Formulations are the bottom of the cylinder. The weight of the material given in Table 1. The amounts of orange pomace and other passing through the screen was recorded every 15 min for additives added to the tavukgöğsü ice cream samples were 75 minas described by Bolliger et al (2000). determined by preliminary sensorial analyses. 3. Viscosity was determined by a rotational viscometer (Fungilab, ALPHA H, Spain). The samples were analyzed after a period of aging (for 8 h at temperature 4°C) with Ice cream analyses spindle number R4, at 50 rpm, and at 14±1°C. Each result in triplicate was recorded in Poise (P) after 30 s rotation. 1. Physico-chemical analyses:total solids, protein 4. Color analyses: The instrument was calibrated using a content (by Kjeldahl method), fat content (by Gerber white reference tile before the color measurement. The ice method and Soxhlet extraction),acidity and pH of samples cream samples were analyzed by measuring of L* were determined in accordance with AOAC (brightness: 100 – white, 0 – black), a* (+ red, – green) and (2005)methods. Ash was determined according to b* (+ yellow, –blue) parameters with a tintometer AOAC(1995). The aw was then measured in triplicate at (Lovibond RT 300, England). 21°C using an Aqualab Series 3TE dewpoint electronic 5. Texture analysesof ice cream samples were performed water activity meter. The overrun value was determined by using TA4/1000 probe of Brookfield Model CT3 Texture according to the method described by Whelan et al. Analyzer (Brookfield Engineering Laboratories, USA). Ice (2008). The overrun was calculated by the following cream samples were analyzed after a period of aging (for 5 equation: h at temperature 4°C) with the parameters of 4.5g trigger force, 30mm distance, 1mm/s test speed. Overrun % = 100 × (mix weight – ice cream weight)/ice 6. Sensorial analyseswere done by a nine-point hedonic cream weight scale in which the evaluation scores of 1: “dis-liked extremely”, 5: “neither liked nor disliked” and 9: “liked 2. Melt-down rates of the ice cream samples were extremely” were used by each participant(Meilgaard, measured in a controlled temperature chamber (23 ± 2°C). 1999). The ice cream samples were stored at –25°C before 7. Statistical analysis:The data obtained from the carrying out the melting test. For melt-down rate, 75 g of physico-chemical, textural and sensory analyses and Academia Journal of Food Research; Ayar et al. 004

Table 2.Some physico-chemical properties of tavukgöğsü ice cream.

Sample Fat Overrun Total solids (%) Protein (%) name (%) (%) T0 41.8 e 5.69 d 2.01 c 9.11 d TS0 41.8 e 5.68 de 2.03 c 9.53 d TSE0 41.6 f 5.63 f 2.25 a 14.76 c TE0 41.6 f 5.63 f 2.27 a 11.45 d TS1 42.4 c 5.73 c 2.02 c 18.97 b TSE1 42.2 d 5.67 e 2.24 a 22.60 a TS3 43.5 a 5.81 a 1.96 d 16.77 bc TSE3 43.3 b 5.76 b 2.18 b 18.02 b

(T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

comparisons were statistically evaluated by one-way together increased the overrun, significantly (P<0.05). It analysis of variance followed with Duncan’s Multiple was found that, the overrun of ice cream samples were Range Test using SPSS (Ver.11.0, Chicago, IL, USA). Values mainly based on formulation differences. The overrun of P< 0.05 were regarded as statistically significant. All capacity of TS0 sample increased from 9.53 to 18.97% in analyses were conducted twice. 1% dried orange pomace added TS1 sample, and to 16.77% in 3% dried orange pomace added TS3 sample. Similar results were measured in TSE samples. The RESULTS AND DISCUSSION average overrun capacities of TSE0, TSE1 and TSE3 were 14.76, 22.60 and 18.02%, respectively. Physico-chemical properties Stabilizers assist the incorporation of air bubbles in smaller sizes and lead to higher overrun capacities in ice Some physico-chemical properties of tavukgöğsü ice cream creams or whipping creams (Soukoulis et al., 2008; samples are given in Table 2. As can be seen from the table, BahramParvar et al., 2009). The effect of dried orange physico-chemical properties of dessert samples showed pomace on overrun can be because of its pectin. Pectin is some differences depending on the additives. The widely used in the food industry as a thickener, stabilizer increasing amount of orange pomace has increased the and gelling agent. O’Shea et al. (2015)extracted high levels total solid content. Total solid, fat, protein and overrun of pectin (16.69-18.36% on fresh weight) from orange ratios ranged between 41.6-43.3%, 5.63-5.81%, 1.96- pomace. However, the results of El-Samahyet al. (2009) 2.27% and 9.11-22.60%, respectively. According to Table did not support our conclusion; they recorded that, 2, the addition of 0.2% salep did not affect the physico- overrun decreased with introducing cactus pear pulp (with chemical properties of ice cream. However, the addition of a pectin content of 2.44% on dry basis) into ice cream. egg yolk caused an increase in protein content Another possible effect of dried orange pomace on the (approximately 13%). Dried orange pomace addition in increase in overrun could be achieved by its dietary fiber tavukgöğsü ice cream increased total solids content. That content. The study of O’Shea et al.(2015)also revealed the increase was directly proportional to the increase in the dietary fiber content of orange pomace as 40.7% on fresh dried orange pomace concentrations. The results of this weight. Akalinet al. (2008) revealed the effect of dietary study are in agreement with the findings of Razaviet al. fiber-inulin on the fat reduced ice creams and measured (2001), Abdullah et al. (2003), Ozdemiret al. (2008),and higher overrun capacities when inulin was used.However, Mann andAggarwal (2013).These researchers showed that the results of Salem et al. (2016) illustrated that, some the total solids contents are higher in samples containing dietary fibers (wheat germ and oat) decreased the overrun high amounts of dried additives. capacities, when compared to control sample. The overrun capacities of tavukgöğsü ice cream are The pH values of tavukgöğsü ice cream samples were given in Table 2 and ranged between 9.11% (control) and illustrated in Figure 2. According to Figure 2, the addition 22.60% (salep, egg yolk and 1% dried orange pomace of dried orange pomace in tavukgöğsü ice cream affected added sample). The low overrun values in this study could the pH, significantly (P<0.05). The pH value of orange pulp be related to the inefficiency of the ice cream maker in air was reported as 3.23 by Leahuet al. (2013)who explains incorporation and long time required for freezing. Overrun the pH drop of ice cream samples with the increasing measurements showed that, salep and egg yolk did not concentration of dried orange pomace. affect the overrun capacity of tavukgöğsü ice cream mix, Viscosity of tavukgöğsü ice cream samples increased individually. However, the use of salep and egg yolk with salep addition, significantly (P<0.05), while egg yolk Academia Journal of Food Research; Ayar et al. 005

Figure 2. Changes in pH of tavuk göğsü ice cream samples during storage. (T: tavuk göğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

Figure 3.Changes in viscosity of tavukgöğsü ice cream samples during storage.(T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

did not cause a considerable change (Figure 3). The control the first day of the storage are given in Table 3. L* groups TS0 and TSE0 had viscosity values of 111 and 128 (luminosity) represents the brightness of the foods and L* P, respectively. The dried orange pomace added groups value closer to 100 shows increasing whiteness in the TS1-TS3 and TSE1-TSE3 had lower values of 70-52 P and samples. L* value of ice cream samples ranged between 75-63 P, respectively. The overall results concluded that, 68.2 (in TSE) and 78.5 (in T0). The increasing amount of dried orange pomace had an adverse effect on the increase orange powder led to a decrease in brightness. a* value of of viscosity. This effect can be related to the increases in the samples changed from -1.48 to -0.07 according to the overrun capacities; more air was incorporated and the air additives. The addition of 1% dried orange pomace (in TS1 caused a decrease in viscosity of dried orange pomace and TSE1) did not cause a significant change (P>0.05) in a* added samples. However, according to correlation values compared to control samples (TS0 and TSE0). On analysis, there couldn’t be found any correlation between the other hand, the addition of 3% dried orange pomace these two parameters (r = .49). caused significant increases in a* values of TS3 and TSE3 compared to controls (TS0 and TSE0). The most attractive change was determined in b* values of samples. Ayaret al. Color properties (2009) revealed a significant change in b* values of inciruyutması dessert with the addition of 0.7% salep. The color properties of tavukgöğsü ice cream samples at However, 0.2% addition of salep in our study did not affect Academia Journal of Food Research; Ayar et al. 006

Table 3.Color characteristics of orange powder added tavukgöğsü ice cream samples.

Sample name L* a* b* T0 78.5 a -1.48 f 4.65 g TS0 78.3 a -1.14 e 4.76 g TSE0 78.0 ab -0.58 cd 10.23 f TE0 76.6 b -0.80 d 13.21 e TS1 75.2 b -1.20 e 21.48 d TSE1 75.4 b -0.53 cd 25.58 c TS3 71.1 c -0.37 bc 38.86 b TSE3 68.2 cd -0.07 a 40.00 a

L* (brightness: 100 – white, 0 – black), a* (+ red; – green) and b* (+ yellow; – blue)(T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

Figure 4.The first drop times of ice cream samples during storage. (T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

b* value, while egg yolk increased the yellowish color of total solids, ice crystals size, fat globule size, and low tavukgöğsü ice cream samples. 3% dried orange pomace overrun (Trgo, 2003; Muse and Hartel, 2004]). addition resulted in the highest b* values (38.86 in TS3 Comparison of Figure 3 and Figure 4 revealed the reverse and 40.00 in TSE3) among all of the samples. Manjarres- relationship between viscosity and first dripping time; the Pinzon et al. (2013) revealed that L*, a*, b* values of samples TSE1, TS3, and TSE3 with relatively high viscosity orange peel were not affected significantly by the drying dripped earlier from the other samples. However, temperatures (ranging from 30 to 60°C) and the air flow according to the statistical analysis of the first dripping rates during the drying process (ranging between 1.75- time data, there were irregular changes between the ice 3.25 m/s). cream samples (P<0.05). In the study of Akin et al. (2007), ice cream machine with higher capacity was used and the first dripping times changed between 29.7 and 34.3 min, Textural properties according to their sugar and inulin contents. The hardness of ice cream samples are presented in Meltdown results, in terms of the time required for the Figure 5. Hardness decreased proportionally with the first drop of ice cream, were 14.65 min for sample TS0 and viscosity. Dried orange pomace decreased both the 18.16 min for sample TSE3 (Figure 4). In ice cream viscosity and the hardness. According to the statistical systems, meltdown can be influenced by many factors like analysis on hardness, fiber-free samples (T0, TS0, TSE0, Academia Journal of Food Research; Ayar et al. 007

Figure 5.Hardness properties of ice cream samples during storage. (T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

Figure 6. Color scores of ice cream samples.

and TE0) revealed similar hardness results, while Sensorial properties hardness results of the dried orange pomace added samples (TS1, TSE1, TS3, TSE3) showed significant Sensory attributes in different categories are illustrated in changes. Figures 6 to11. Colors of TS3 and TSE3 samples with 3% A positive correlation between hardness of ice cream dried orange pomace revealed lower scores than that of and the amount of ice was also found by Wilbeyet al. others, while the other sample groups had similar points. (1998). In another study, hardness was found to be Roughness scores of the fiber-free samples (T0, TS0, TSE0, influenced by ice phase volume, ice crystal size, overrun, and TE0) had been similar (P>0.05), while the addition of fat destabilization, and the rheological properties of the 1 and 3% dried orange pomace decreased the roughness mix (Hartel et al., 2004). Our study confirmed the effect of scores, linearly with increasing concentration. ice phase volume on hardness. Increasing overrun The icy structure was not affected from dried orange capacities was followed by the decrease in hardness. pomace addition, while the structure and consistency Academia Journal of Food Research; Ayar et al. 008

Figure 7. Roughness scores of ice cream samples.

Figure 8. Icy structure scores of ice creams.

Figure 9.Structure and consistency scores of ice creams.(T: tavukgöğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces) Academia Journal of Food Research; Ayar et al. 009

Figure 10. Taste scores of orange pulp powder added ice cream during storage.

Figure 11.Overall acceptability scores of orange pulp powder added tavuk göğsü ice cream during storage(T: tavuk göğsü ice cream, S: containing salep, E: containing egg, 0-1-3: concentrations of dried orange pomaces)

scores of dried orange pomace added samples decreased concentration of the pomace. However, all of the desirable significantly. According to the statistical analysis of flavor sensorial parameters were higher than the normal scores, 1% dried orange pomace did not affect the flavor, acceptance point which was evaluated as “5” points. while 3% dried orange pomace added ice creams (TS3 and TSE3) had significantly lower scores when compared to other groups. Also, the overall acceptability points Conclusion decreased with the addition of dried orange pomace, and the decrease was found directly proportional to the In this study, tavukgöğsü which is a traditional Turkish Academia Journal of Food Research; Ayar et al. 010

milk dessert was investigated to be processed in ice cream. Figuerola F, Hurtado ML, Estevez AM, Chiffelle I, Asenjo F (2005). Fibre In addition, the juice by-product orange pomace was concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem. 91: 395–401. added to the tavukgöğsü ice cream in order to provide Garau MC, Simal S, Rosselló C, Femenia A (2007). Effect of air-drying functional characteristics besides the environmental temperature on physicochemical properties of dietary fibre and benefits.According to the sensory scores, tavukgöğsü antioxidant capacity of orange (Citrus aurantium v. Canoneta) by- dessert could be processed into ice cream with higher products. Food Chem. 104: 1014-1024. Górnaś P, Mišina I, Olšteine A, Krasnova I, Pugajeva I, Lācis G, Siger A, acceptability. Ice cream, as a carrier, provided a traditional Michalak M, Soliven A, Segliņa D (2015). 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