Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired antidiabetic properties (the α-glucosidase inhibition was 79 and 86%, respectively). The DPPH• test results indicated that the antioxidant property of the ice creams containing 30% of PPE was 9.4 times more than the control. All mixes showed non-Newtonian pseudoplastic behavior and by increasing the concentration of PPE, the consistency coefficient (m) and viscosity were decreased. Hardness increased as the level of PPE increased but the stickiness decreased. Results of sensory analysis showed that the addition of PPE (up to 20%) had no significant effect on the overall acceptability of product.