To assess the effectiveness of ultra-fine mango powder with peel in ice cream, the effects of dried ultra-fine mango powder retained mango peel on the physicochemical, functional, and sensory properties of ice cream were investigated in the present study.Results showed that, comparing the ice cream prepared with mango flavorings to commercially available freeze-dried mango powder (IC1 and IC2), the L*, pH, and total soluble solid content of ice cream made by using ultra-fine mango powder with peel (IC3) decreased.Furthermore, particle size, viscosity, a*, b*, ΔE*, expansion, adhesiveness, springiness, and chewiness increased.There was no significant change in density, gumminess, cohesiveness, resilience, and thermal properties.During the melting process, the first dropping time of IC3 was 17.27 min, which was 8.75 and 0.68 min longer than the IC1 and IC2 of ice creams respectively.Moreover, the melting rate was reduced by 19.41% and 6.24%, respectively.The total phenol content of IC3 was 56.38 μg GAE/g, which was 1.52 times higher than that of the IC2 ice creams.In addition, the total flavonoid content, β-carotene content, and antioxidant capacity were also significantly improved.In flavor, it was indistinguishable from freeze-dried mango powder and differed significantly from mango flavorings.High acceptability was also obtained in the sensory evaluation.Overall, ultra-fine mango powder with peel improved the nutritional and functional value of the ice cream, providing a replacement for the traditional freeze-dried mango powder and mango flavor in mango ice cream production.
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