Effect of Adding Peanut (Arachis hypogaea L.) Powder to Ice Cream on Its Sensory and Physical Properties

Abstract

    In order to improve the qualitative and sensory characteristics of the ice cream product, the percentages of the main chemical components of the product were determined, which included moisture, protein, fat, carbohydrates and total solids, which amounted to 65, 5, 16, 20 and 40%, respectively. Different concentrations of pistachios (0, 10, 20, 30, 40 and 50%) were added to the main ingredients of the ice cream. Adding peanuts to ice cream at a rate of T4 (30%) showed a high rating in Color and texture and flavor were 6, 7.5 and 7.5 point respectively compared to other treatments. The viscosity of the product decreased with increasing peanuts. The best sample was the one with 30% pistachio added to it. However, in the 40% and 50% treatments, the product was very dense and resembled dough. 30% Peanut ratio: This ratio emerged as the best, balancing both physical and sensory properties effectively. In conclusion, the study highlights that a 30% Peanut addition provides the optimal balance for ice cream, maintaining desirable sensory characteristics while offering potential health benefits.