Abstract Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals and antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with pomegranate peels powder (PPP) and Doum fruit syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, and organoleptic properties. Ice cream enriched with PPP and DFS have high contents of total solids, protein, fat, ash, fiber, antioxidants activity, minerals and gross energy which are raised up with increasing the addition level. However the contents of moisture, pH, carbohydrate and Cu were decreased.. Furthermore, addition of PPP and DFS alone or in a combination caused increases in acidity, specific gravity, weight per gallon, first dripping time, melting rate, melting resistance, and viscosity. While, a decrease in overrun values was observed compared to the control sample. Treatment of ice cream with PPP and DFS alone or in a combination showed decrease in total bacterial and psychrophilic count. In addition coliform bacteria, yeasts and mould counts were not detectable in all ice cream samples. The sensory evaluation showed that ice cream enriched with 0. 25% PPP and 2.5% DFS was the most acceptable treatment. While higher addition levels of PPP and DFS alone or in a combination contributed to progressive loss of sensory quality.

中文翻译：

---

富含杜姆糖浆和石榴皮的冰淇淋的流变学、物理化学和感官特性

摘要 杜姆果和石榴皮富含纤维、矿物质和抗氧化剂等健康营养素，可预防与饮食有关的疾病。本研究旨在研究富含石榴皮粉 (PPP) 和 Doum 水果糖浆 (DFS) 的冰淇淋单独或以不同比例组合对其物理化学、流变学、微生物学和感官特性的影响。富含 PPP 和 DFS 的冰淇淋具有高含量的总固体、蛋白质、脂肪、灰分、纤维、抗氧化活性、矿物质和总能量，这些都随着添加水平的增加而增加。然而，水分、pH、碳水化合物和铜的含量降低了。此外，单独或组合添加 PPP 和 DFS 会导致酸度、比重、每加仑重量、第一滴时间、熔化速率、熔化阻力和粘度。同时，与对照样品相比，观察到溢出值的降低。单独或联合使用 PPP 和 DFS 处理冰淇淋显示细菌总数和嗜冷菌总数减少。此外，在所有冰淇淋样品中均未检测到大肠菌群、酵母菌和霉菌数量。感官评价表明，富含 0. 25% PPP 和 2.5% DFS 的冰淇淋是最可接受的处理。虽然单独或组合添加更高水平的 PPP 和 DFS 会导致感官质量的逐渐丧失。此外，在所有冰淇淋样品中均未检测到大肠菌群、酵母菌和霉菌数量。感官评价表明，富含 0. 25% PPP 和 2.5% DFS 的冰淇淋是最可接受的处理。虽然单独或组合添加更高水平的 PPP 和 DFS 会导致感官质量的逐渐丧失。此外，在所有冰淇淋样品中均未检测到大肠菌群、酵母菌和霉菌数量。感官评价表明，富含 0. 25% PPP 和 2.5% DFS 的冰淇淋是最可接受的处理。虽然单独或组合添加更高水平的 PPP 和 DFS 会导致感官质量的逐渐丧失。