Effect of enrichment with high biological value animal by-products (blood) on texture of ice cream

Authors

  • Tamás Csurka Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: csurka.tamas@uni-mate.hu
  • Karina Ilona Hidas Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: hidas.karina.ilona@uni-mate.hu
  • Klára Pásztorné Huszár Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: pasztorne.huszar.klara@uni-mate.hu

DOI:

https://doi.org/10.56616/meat.3413

Keywords:

Iron deficiency anaemia, prevention, functional foods, animal blood, ice cream mixes

Abstract

Iron deficiency anaemia is a major problem among children globally. This problem can be prevented or treated by functional foods that are specially formulated for children's preferences and contain high levels of efficiently absorbed iron. The most absorbable form of iron in nature is haem iron, found in animal blood. And the utilisation of haem iron in a high value-added way is highly beneficial from a sustainability perspective as well. In our research, we added whole blood powder, haemoglobin powder and, for comparison, plasma powder to ice cream mixes and then investigated the changes in the liquid and frozen texture. We could detect significant changes in several cases. However, these changes were not nominally significant, they did not affect the rheological behaviour of the liquid stock and could not cause sensory changes.

Author Biographies

  • Tamás Csurka, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: csurka.tamas@uni-mate.hu

    Phd Student
    corresponding author

  • Karina Ilona Hidas, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: hidas.karina.ilona@uni-mate.hu

    tudományos segédmunkatárs

  • Klára Pásztorné Huszár, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: pasztorne.huszar.klara@uni-mate.hu

    intézetvezető-helyettes, egyetemi docens

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Published

2022-12-15

Issue

Meat, Vol. 1. No. 1-2. (2022)

Section

Articles

License

Copyright (c) 2022 Csurka Tamás, Hidas Karina Ilona, Pásztorné Huszár Klára

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Effect of enrichment with high biological value animal by-products (blood) on texture of ice cream. (2022). Meat, 1(1-2), 41-44. https://doi.org/10.56616/meat.3413