Abstract
During the last years, ice cream industry has undergone an outstanding development, which by the way allowed discovering and understanding the correlated stability interactions between structure, texture, and storage. In this study, novel functional ice cream treatments were prepared by using kiwi juice and pineapple juice, severally (10, 15, and 20%). The physicochemical characteristics, rheological properties, oxidative stability, and organoleptic attributes of ice cream samples were evaluated. The results revealed that kiwi juice-ice cream and pineapple juice-ice cream exhibited higher antioxidant activity as compared to the control ice cream. Furthermore, the addition of pineapple juice exhibited high melting temperatures than kiwi juice formulas, particularly at the levels of 15 and 20%. The supplementation of ice cream with kiwi juice and pineapple juice at sequential concentrations was related to a statistically substantial influence on the organoleptic parameters of ice cream samples including the color, flavor, texture, melting and the overall acceptability.