Abstract
Background: The purpose of this study is to assess the use of molasses as a food additive in ice cream products. Methods: This by-product of sugar production, could be used as a replacement for white sugar at various ratios (0%, 15% and 30%). Result: The results showed that molasses is rich in minerals and bioactive compounds, approximately three times higher levels than white sugar. Replacing white sugar with cane molasses increased ice cream overrun and viscosity, resulting in a lighter, more aerated texture. However, the high glucose and fructose content of molasses reduced melting resistance, by increasing unfrozen water and accelerating structural breakdown, particularly at 30% substitution. The antioxidant activity of the ice cream was enhanced by the addition of molasses. The sensory results show that flavor, sweetness, texture, taste, color and overall acceptability improved at substitution levels up to 30%. However, beyond 30%, a decline in these sensory attributed was observed. The findings indicate that using sugarcane molasses as a natural preservative and flavor enhancer can lower the cost of the product while enhancing its antioxidant activity and improving sensory attributes.