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Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream.

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Title: Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream.
Authors: Abu-Hiamed, Hind Abdalluh1 (AUTHOR) haabuhiemad@pnu.edu.sa, Khalil, Rafik Abd El-Rahman Mohammed2 (AUTHOR), Almarkhan, Wafa Daham1 (AUTHOR), Mokhtar, Sayed Mohamed3 (AUTHOR), He, Shudong (AUTHOR)
Source: Journal of Food Quality. 9/17/2025, Vol. 2025, p1-11. 11p.
Subjects: Bioactive compounds, Antioxidants, Rheology, Mandarin orange, Sensory evaluation, Orange peel, Ice cream, ices, etc., Properties of matter
Abstract: Consumer demand for low‐fat products has increased due to their perceived association with reduced risks of obesity, cardiovascular disease, and certain cancers. Mandarin peel (MPE) and mandarin pulp (MPU) are rich sources of bioactive compounds, including dietary fibers, total phenolic content (TPC), antioxidant activity (AA), and vitamin C that may help mitigate disease risks associated with high‐fat diets. The effect of using 4% and 7% MPE or 10% and 15% MPU in the manufacture of low‐fat ice cream (LFIC) on its quality properties was investigated. Full‐fat ice cream (FFIC; 6% fat) and LFIC (1% fat) were used as controls for comparison. The low‐fat mixes enriched with MPE significantly exhibited higher specific gravity (SG), rheological characteristics, overrun, TPC, and AA than LFIC control. Also, adding MPU increased freezing point depression, TPC, and AA. Using of MPE in LFIC significantly (p < 0.05) decreased the melting rate as compared to the LFIC control or MPU‐treated ice cream samples. Sensory analysis showed that MPE‐treated (4% and 7%) samples had higher overall acceptability scores throughout 30 days of frozen storage than LFIC and ranked a similar overall acceptability of a full fat control with decreasing production costs by 17.74% and 17.53%, respectively, while using MPU enhanced flavor intensity with slight improvement for body and texture. The results of the present study valorize exploiting of MPE up to 7% in developing a novel LFIC with strong AA, health benefits, and desirable sensory properties. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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PubTypeId: academicJournal
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  Label: Title
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  Data: Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Abu-Hiamed%2C+Hind+Abdalluh%22&quot;&gt;Abu-Hiamed, Hind Abdalluh&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; haabuhiemad@pnu.edu.sa&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Khalil%2C+Rafik+Abd+El-Rahman+Mohammed%22&quot;&gt;Khalil, Rafik Abd El-Rahman Mohammed&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Almarkhan%2C+Wafa+Daham%22&quot;&gt;Almarkhan, Wafa Daham&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mokhtar%2C+Sayed+Mohamed%22&quot;&gt;Mokhtar, Sayed Mohamed&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22He%2C+Shudong%22&quot;&gt;He, Shudong&lt;/searchLink&gt; (AUTHOR)
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Quality%22&quot;&gt;Journal of Food Quality&lt;/searchLink&gt;. 9/17/2025, Vol. 2025, p1-11. 11p.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Consumer demand for low‐fat products has increased due to their perceived association with reduced risks of obesity, cardiovascular disease, and certain cancers. Mandarin peel (MPE) and mandarin pulp (MPU) are rich sources of bioactive compounds, including dietary fibers, total phenolic content (TPC), antioxidant activity (AA), and vitamin C that may help mitigate disease risks associated with high‐fat diets. The effect of using 4% and 7% MPE or 10% and 15% MPU in the manufacture of low‐fat ice cream (LFIC) on its quality properties was investigated. Full‐fat ice cream (FFIC; 6% fat) and LFIC (1% fat) were used as controls for comparison. The low‐fat mixes enriched with MPE significantly exhibited higher specific gravity (SG), rheological characteristics, overrun, TPC, and AA than LFIC control. Also, adding MPU increased freezing point depression, TPC, and AA. Using of MPE in LFIC significantly (p &lt; 0.05) decreased the melting rate as compared to the LFIC control or MPU‐treated ice cream samples. Sensory analysis showed that MPE‐treated (4% and 7%) samples had higher overall acceptability scores throughout 30 days of frozen storage than LFIC and ranked a similar overall acceptability of a full fat control with decreasing production costs by 17.74% and 17.53%, respectively, while using MPU enhanced flavor intensity with slight improvement for body and texture. The results of the present study valorize exploiting of MPE up to 7% in developing a novel LFIC with strong AA, health benefits, and desirable sensory properties. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfq/4623486
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 1
    Subjects:
      – SubjectFull: Bioactive compounds
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Mandarin orange
        Type: general
      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Orange peel
        Type: general
      – SubjectFull: Ice cream, ices, etc.
        Type: general
      – SubjectFull: Properties of matter
        Type: general
    Titles:
      – TitleFull: Impact of Mandarin Peel and Pulp on the Physicochemical, Rheological, and Sensory Characteristics of Low‐Fat Ice Cream.
        Type: main
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          Name:
            NameFull: Abu-Hiamed, Hind Abdalluh
      – PersonEntity:
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            NameFull: Khalil, Rafik Abd El-Rahman Mohammed
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            NameFull: Almarkhan, Wafa Daham
      – PersonEntity:
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            NameFull: Mokhtar, Sayed Mohamed
      – PersonEntity:
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            NameFull: He, Shudong
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            – D: 17
              M: 09
              Text: 9/17/2025
              Type: published
              Y: 2025
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              Value: 2025
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            – TitleFull: Journal of Food Quality
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