The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

Featured Application The research presents the development of innovative ice cream based on rice milk with the addition of Moldavian dragonhead bagasse. Such a product can be put into industrial production. The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

Automated summary

The study developed innovative ice cream based on rice milk with the addition of Moldavian dragonhead bagasse, which could increase nutritional value and alter physical properties of the product, and conducted a detailed analysis of the ice cream.