Assessment of using sweet lupine flour as a rich source of carbohydrates and proteins on the biological and quality characteristics of low-fat ice cream.

Sweet lupine serves as a valuable source of various biological compounds such as protein, fat, ash, and fibers with 157.69 mg GAE/100 g total phenolic compounds and 9.66 mg QE/100 g total flavonoids with high antioxidant scavenging activity. This study investigates the impact of partially replacing skim milk powder with sweet lupine flour (SLF) as an economical component in a trial to make functional low-fat ice cream formulations, incorporating 15 % strawberry pulp to enrich the flavor across multiple treatments. SLF was substituted for skim milk powder at rates of 0 %, 10 %, 20 %, and 30 % in low-fat ice cream (1 % fat), with a full-fat variant (8 % fat) serving as the control for comparison. The different samples were analyzed for chemical composition, physicochemical properties, overrun, rheological characteristics, meting rate, production cost, phytochemicals, total phenolic compounds, antioxidant scavenging activity, and sensory properties. Findings indicated that SLF significantly decreased pH values, freezing point, production cost, and melting rate while increasing the rheological characteristics, overrun, total phenolic compounds and antioxidant scavenging activity compared to the control. Replacing up to 20 % skim milk powder with SLF and 15 % strawberry pulp led to low-fat ice cream with enhanced quality attributes, a 31.05 % decrease in production costs, and overall acceptability ratings similar to those of the control samples. Increasing the addition of the SLF ratio to 30 % with 15 % strawberry pulp gained lower acceptability scores than the lower ratio because of beany flavor.