Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation

Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The selected sherbet presented a high total phenolic compound content of 192mg gallic acid g-1, and a percentage of DPPH inhibition of 73%. It is concluded that it is possible to produce jambolan sherbet with desirable physical, chemical, microbiological, and sensory characteristics, which can increase the possibilities of applying the fruit as an ingredient in the edible ice cream industry.

摘要 本研究旨在探究雪芭（sherbet）制备过程中蔗糖、牛乳及乌墨（jambolan）果肉添加量对实验雪芭的膨胀率（overrun）、色泽、理化特性、微生物特性及感官接受度的影响，并对优选产品的生物活性成分进行分析。研究通过单纯形法（Simplex method）设计了7组配方。其中，蔗糖添加量为20g·100g⁻¹、牛乳添加量为45g·100g⁻¹、乌墨果肉添加量为35g·100g⁻¹的配方（编号S5）被选为最优配方：该配方感官接受度位列前两名（S4与S5），且相较于S4具有更高的膨胀率、彩度（chroma）、可溶性固形物与滴定酸度比值（SST/AT）及pH值；其外观、色泽、风味、质地与气味的感官评分分别为8.0、8.2、6.4、7.1及6.1。优选雪芭的总酚类物质含量高达192mg没食子酸（gallic acid）当量每克，DPPH自由基清除率达73%。研究表明，可制备出兼具优良物理、化学、微生物及感官特性的乌墨雪芭，这将拓展乌墨果作为原料在冰淇淋产业中的应用场景。