Version 1
: Received: 14 October 2024 / Approved: 15 October 2024 / Online: 16 October 2024 (15:57:13 CEST)
How to cite:
Pan, L.; Lin, J.; Li, M.; Liu, X.; Deng, Y.; Luo, S.; Zheng, Z. Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream. Preprints2024, 2024101218. https://doi.org/10.20944/preprints202410.1218.v1
Pan, L.; Lin, J.; Li, M.; Liu, X.; Deng, Y.; Luo, S.; Zheng, Z. Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream. Preprints 2024, 2024101218. https://doi.org/10.20944/preprints202410.1218.v1
Pan, L.; Lin, J.; Li, M.; Liu, X.; Deng, Y.; Luo, S.; Zheng, Z. Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream. Preprints2024, 2024101218. https://doi.org/10.20944/preprints202410.1218.v1
APA Style
Pan, L., Lin, J., Li, M., Liu, X., Deng, Y., Luo, S., & Zheng, Z. (2024). Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream. Preprints. https://doi.org/10.20944/preprints202410.1218.v1
Chicago/Turabian Style
Pan, L., Shuizhong Luo and Zhi Zheng. 2024 "Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream" Preprints. https://doi.org/10.20944/preprints202410.1218.v1
Abstract
Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), the blueberry peel particles prepared through ball-milling treatment (BMP) were used to prepare ice cream containing camellia oil as a fat replacer. BMP possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone, as compared with commonly-milled blueberry peel particles. BMP with the smallest D[4,3] value (about 10 μm) and the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP15 Hz 6 h). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G′ and G′ increased with the increase in BMP15 Hz 6 h concentrations. Ice cream with strong antioxidant activity and good freeze-thaw stabilitywas acceptable and desirable in the presence of less than 0.5% BMP15 Hz 6 h.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
