Abstract
Ice cream is popular but contains high amounts of saturated fats and few health-promoting ingredients. In the presence of xanthan gum (0.25%), blueberry peel particles prepared through ball-milling treatment (BMPs) were used to prepare ice cream containing camellia oil as a fat replacer. The BMPs possessed smaller particle sizes, larger contact angles, and higher contents of anthocyanin aglycone compared with commonly milled blueberry peel particles. BMPs with the largest contact angle (66.30°) were obtained by ball-milling the blueberry peel at 15 Hz for 6 h (BMP(15Hz6h)). The ice cream mixes were depicted as linear viscoelastic gel-like solids, and their apparent viscosity, G' and G', increased with the increase in the BMP(15Hz6h) concentration. Ice cream with strong antioxidant activity and good freeze-thaw stability was acceptable and desirable in the presence of 0.5% BMP(15Hz6h).