Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources
Popsicle-type edible ice cream is consumed worldwide for its sensory properties. However, its nutritional composition is limited to carbohydrates, sweeteners and synthetic flavors. In this work, the objective was to develop popsicles manufactured with different protein sources (rice protein, concentrated bovine milk whey protein and a mixture of both proteins) and added with an herbal lyophilized extract (LME) composed of white tea, fermented rooibos, and roasted yerba mate. Six formulations were produced and their proximate composition, physicochemical properties, sensory acceptability, total phenolic content, condensed tannins, and in vitro antioxidant activity determined. Popsicles added with LME showed a higher total phenolic content compared to the controls (without LME). The popsicles formulated with animal protein and LME showed the highest antioxidant activity as measured by the DPPH and FRAP assays. In relation to sensory analysis, the highest acceptance rates, 91 and 88%, were observed in formulations added with animal protein without and with LME, respectively. On the other hand, the vegan formulation added with LME had the lowest acceptance rate (69%). Overall, the addition of LME and concentrated bovine whey protein provides a viable option for the development of phenolic-rich protein-based popsicles.