Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5. 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun values in ice cream, on the contrary it increased the total solid, ash, titratable acidity, viscosity values and first dripping and complete melting times. S contents of ice creams significantly increased with the CG addition. Moreover, CG increased K. and Na concentrations of ice cream, while lowered Ca and P contents. Mg contents of ice creams didn't change with CG addition (P>0.05). Fe, Zn, Mn and Ni were determined as minor elements in ice cream samples and a significant increase was observed in Fe, Zn and Mn values (P<0.05). The addition of CG did not affect Ni content of ice creams. The sensory results indicated that the ice cream containing 15% CG was the highest-scored by the panelists. (C) 2011 Elsevier Ltd. All rights reserved.