Studying the Effect of Adding Albedo Layer Extracted from Orange Peels on the Quality of Ice Cream

Abstract

This study was conducted to identify the effects of adding the albedo layer extracted from orange 
fruit peels on the sensory properties of the ice cream. The albedo layer was extracted from orange 
peels, then dried in two different ways (sun drying and oven drying at 40 ⁰C). The dried albedo 
layer powder was added to ice cream prepared from cow's milk at a rate of 5%. The chemical 
composition of the albedo layer and the raw milk sample were estimated. Some functional 
properties of the albedo layer were also evaluated. The results of the chemical composition showed 
that there was no significant difference (P ≤0.05) between the sun-dried sample and the ovendried sample. The albedo layer is considered a good source of carbohydrates, protein and ash. The 
obtained findings showed that the albedo layer has a good ability to bind water and oil and it can 
be a good emulsifier, with no significant difference between the two samples of the albedo layer.
In this study, a sensory evaluation was performed on the albedo-fortified ice cream. The results of 
the statistical analysis indicated that there were no significant differences in the sensory 
characteristics of the cream ice cream supported by the albedo layer powder, whether the one 
supported by a sun dryer or the other supported by an oven dryer. The results of the sensory 
evaluation of the ice cream containing albedo layer showed good acceptance from a sensory 
standpoint