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Nutritional Characteristics of Ice Cream Added with Citron(Citrus junos Sieb ex Tanaka) Juice  

김성현 (남해전문대학 호텔조리제빵과)
최덕주 (남해전문대학 호텔조리제빵)
신정혜 (창신대학 호텔조리제빵)
이준열 (창신대학 호텔조리제빵)
성낙주 (경상대학교 식품영양학과ㆍ농과원)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.2, 2004 , pp. 212-219 More about this Journal
Abstract
In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.
Keywords
citron juice; ice cream; mineral;
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