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Full Research Article

Rheological Characteristics, Antioxidant Capacity and Organoleptic Attributes of Ice Cream Fortified with Sugarcane Molasses

N
Nabila Berrighi1,*
https://orcid.org/0009-0005-4199-849X
1Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation, Higher School of Agronomy, 27000, Mostaganem, Algeria.

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.

INTRODUCTION

Maintaining a healthy diet may be aided by consuming ice cream made with high fiber and phytochemical compounds from molasses, a source of flavonoids, lignans, phenolic acids, other phenolic substances and minerals (Moolwong et al., 2023). As sugar, milk and whipped cream make up most of the ice cream, eating it can have health impacts, such as obesity, diabetes and high blood pressure. Therefore, substituting white sugar in dairy products may improve nutritional content and offer health advantages while lowering the risk of long-term illnesses (Valli et al., 2012).
       
The level of various ingredients employed strongly influence ice cream structure development (George et al., 2024). There are specific limits for the content range of each component in some ice cream types, particularly for the mass fraction of sugar (Badem and Alpkent, 2018). Low-calorie, sugar-free and reduced-saturated-fat foods are becoming more popular, but these innovative products are also expected to maintain quality comparable to traditional ones. Roughly one-third of food consumed worldwide is wasted, with negative economic, ecological and social consequences (Mutmainna et al., 2025). To reduce waste generation, researchers have focused on waste management, particularly food waste (Corrado and Sala, 2018). Molasses, an unprocessed natural sweetener from sugarcane or sugar beet, is a by-product of crystalline sugar production. Along with high levels of fermentable carbohydrates such as sucrose, glucose, fructose, raffinose, molasses contains various minerals, vitamins, phenolic compounds, betaine, lactic acid, amino acids and other non-sugar constituents, particularly dark-colored materials like melanin (Akintunde et al., 2023). These substances occur naturally in sugarcane and sugar beets and are extracted during sugar manufacturing under high pH and temperature, as well as through exchanges with organic non-sugar molecules (Djordjevic et al., 2018). The growing emphasis on bioactive substances from natural sources has been strengthened by consumers’ interest in foods that offer health benefits, such as lowering blood cholesterol, reducing postprandial glucose absorption and protecting the stomach against gastric ulcers (Farmani et al., 2025). It is suggested that, by preventing oxidative damage during storage, inclusion of such ingredients can improve processed food’s nutritional content and quality (Dimopoulou and Kontogiorgos, 2020). Sugar substitutes with a lower glycemic index and higher nutritional value, like phytochemicals or natural carriers of soluble dietary fiber, can substitute sucrose and corn syrup solids in sugar-reformulated ice cream. The physical state of the cryo-concentrated serum is one of the key features of ice cream mixes that sweeteners significantly affect, thereby altering ice cream cryopreservation dynamics (George et al., 2024). Additionally, during oral processing, sweeteners play a crucial role in enhancing gustatory and retro-nasal olfactory inputs (Soukoulis and Tzia, 2018). The present study therefore focused on valorizing a food industry by-product in the development of a widely consumed food product. It specifically aimed to reduce sugar consumption by producing ice cream with molasses and to contribute to the development of functional foods.

MATERIALS AND METHODS

Vegetable material: Molasses
 
The sugarcane molasses used in this study was obtained as a by-product of industrial sugar production and was used to replace white sugar and reduce artificial colorants and food additives in ice cream. Approximately 4 liters of molasses were collected in an opaque plastic container to limit oxidation during transport from the GROS-BERRAHAL Group Sugar Refinery, TAFRAOUI, in Algeria (Latitude: 35.6987°N, Longitude: 0.6337°W). Analyses were then performed and the molasses was incorporated into the ice cream manufacturing process as a natural sweetening and coloring ingredient. The other raw materials used, as described in Table 1, were purchased from a local market.

Table 1: Quantities of the major ingredients and production formulae of ice cream.


 
Manufacturing process of the ice cream
 
Three one-liter cartons of pasteurized milk and the other ingredients for ice cream formulation (Table 1) were purchased. The ingredients were pre-weighed and arranged in the specified order. Liquid ingredients such as pasteurized milk, egg yolk and molasses were added first, followed by water-soluble ingredients including white sugar, milk powder and whipped cream. Three ice cream formulations were prepared using a blender and pasteurized at 80.0±1.0°C for 15 min under continuous stirring. Molasses was then added at 0%, 15% and 30% under controlled conditions in the experimental groups. After homogenization and cooling, the mixture was placed in a rotating ice cream maker “CLATLATRONC, CHN” where it was continuously agitated to incorporate air. The ice cream was then removed, transferred to a plastic container, packaged and placed in a conventional freezer for 4-hour hardening process until solidified (Fig 1).

Fig 1: Samples of the fortified sugarcane molasses ice cream at: 0% (a), 15% (b) and 30% (c).


 
Measurements
 
Chemical composition of the ingredients
 
Following A.O.A.C. (2010) recommendations, molasses and white sugar were analyzed for moisture, ash, crude protein, crude fat and crude fiber. The DuBois et al., (1956) method was used to calculate the total sugars. Titratable acidity was measured according to Fabro et al., (2006). Using a digital refractometer SOONDA, total soluble solids were calculated as °Brix. Moisture content was measured by oven-drying to constant weight at 105°C. Folin-Ciocalteu technique (Singleton et al., 1999) was employed to determine the total phenolic content. Chang et al., (2002) method was used to express the total flavonoid. The assay described by Makkar (2003) was used to determine the total tannin content.
 
Mineral profile
 
To extract organic matter and obtain mineral ash, 5 g of molasses was accurately weighed into a clean, pre-tared crucible and heated to 550-600°C for two hours and thirty minutes in a muffle furnace. The ash was allowed to cool in a desiccator, moistened with a few drops of distilled water and dissolved in 10 mL of diluted nitric acid. The solution was gradually heated to ensure complete dissolution, filtered, transferred to a 100 mL volumetric flask and made up to volume with distilled water. Atomic absorption spectrometry (AAS) using AA-7000 SHIMADZU, JP) with Acetylene/Air flame, calibrated using standard solutions, was employed to determine mineral elements according to Kane’s (1989) method. Results were expressed in ppm.
 
Milk and ice cream proximate composition determination
 
A 1 L bottle of pasteurized milk was analyzed at 20°C using a digital pH meter (SI Analytics GmbH, Mainz, Germany). A LACTOSCAN milk analyzer (ULTRASONIC 16168, BG) was used to determine dry mater, crude ash, total fat, crude protein, Dornic acidity, pH and lactose. Ice cream chemical components were measured in the Higher School of Agronomy laboratory using AOAC’s official 2010 analytical methods. 
 
Ice cream physicochemical and rheological properties determinations
 
Overrun
 
Overrun was determined by comparing the weight of a fixed volume of ice cream mix before freezing with that of the same volume of finished ice cream (Muse et al., 2004), using the following equation:

 
Melting resistance
 
Melting resistance was calculated using a modified version of the Freire et al., (2020) method. Ice cream (50 g) was placed on a wire mesh screen positioned above a graduated beaker at room temperature (20±1°C). At regular intervals, the melted ice cream passing through the mesh was collected and weighed. The ratio between the melted mass (m1) and the initial mass (m0) was used to express melting resistance according to the following formula:

 
Viscosity
 
The viscosity of ice cream was measured using Thermo Scientific HAAKE Falling Ball Viscometer C 3560001 according to the method of Goff et al., (1994). Samples were maintained at room temperature, then transferred into the viscometer tube. A metal ball was released into the sample and the time required for the ball to travel between two designated marks was recorded. Dynamic viscosity was calculated using the following formula:
 
             η = K×t                        ....(3)
                  
Where,
K= The viscometer constant.
t= The falling time (s).
 
DPPH free radicals’ assessment of total antioxidant capacity
 
The DPPH radical scavenging assay was used to measure antioxidant activity. Ice cream samples were centrifuged, filtered and extracted using methanol (Brand-Williams et al., 1995). The extract was combined with a 0.1 mM DPPH solution and kept in the dark at room temperature for 30 min. Absorbance was measured at 517 nm using a SPECORD® 200 PLUS spectrophotometer, (Analytik Jena). Percentage inhibition was calculated using the following equation:

 
Where,
A0: Absorbance of DPPH solution.     
As: Absorbance of the sample.
 
Sensory analysis
 
The control and molasses enriched samples were evaluated 24 h after production by thirty students of various ages and genders. Samples were served at room temperature under normal lighting. A 9-point (1: strongly despise to 9: highly like) linear hedonic scale scoring test was used to assess appearance, color, taste, odor, sweetness and general acceptability of the ice cream.
 
Statistical analysis
 
Statistical analyses were performed using Origin Pro 2024. Data were analyzed by one-way ANOVA followed by a Tukey test. All experiments were performed at least three times and results are displayed as mean±SD. The sensory characteristics graph was generated by a Kruskal-Wallis multiple comparison test using R software. Differences were considered statistically significant at p<0.05.

RESULTS AND DISCUSSION

Chemical composition of ingredients
 
Table 2 shows notable variations in the nutritional composition of the ice cream ingredients, for total fat content.

Table 2: Compositional properties of molasses and white sugar.


       
Compared to molasses (MO), statistical analysis showed that white sugar (WS) has a higher dry matter content, but lower °Brix (p<0.0001) (Table 2). Molasses composition depends on plant type and the sugar-refining process. and exhibits a higher concentration of bioactive compounds, consistent with Salameh et al., (2024). Its increased crude fiber content reflects non-crystallizable solids and sugarcane juice components, mainly indigestible polysaccharides, as reported by Djordjevic et al., (2018); Dimopoulou and Kontogiorgos (2020).
 
Molasses mineral profile
 
Molasses contains various minerals whose concentrations vary depending on the source and production conditions (Table 3).

Table 3: Mineral profile of molasses from sugarcane.


       
Zinc predominates in molasses’ mineral profile, followed by Fe and Mg (Table 3), which aligns with previous studies (Grembecka and Szefer, 2011). Molasses matrices often contain significant amounts of magnesium, a crucial structural and metabolic component of plants (Grembecka and Szefer, 2011). Lead (Pb) and cadmium (Cd) were not detected in the MO under the present analytical conditions.
 
Nutrient composition
 
Table 4 displays the proximate compositions of ice cream (IC).

Table 4: Effect of including cane molasses levels on ice cream’s physicochemical composition.


       
This may be attributed to the higher organic acids and mineral contents of MO compared to WS, increasing the final product’s titratable acidity (Ozdemir et al., 2008). Formulations incorporating MO demonstrated higher Dornic acidity, carbohydrates, crude protein, total lipids and ash but significantly lower (p<0.05) pH value and moisture than the IC0% group (Table 4). Due to the greater availability of reactive compounds, IC30% exhibits stronger effects than IC15%, resulting in enhanced biochemical interactions and richer composition in the final ice cream. These results agree with those of Molina-Cortés et al. (2020) and can be attributed to the sugarcane molasses complex, which contains minerals, residual proteins, organic acids and reducing sugars. These constituents promote Maillard reactions and other interactions during processing, increasing acidity, total solids and flavor complexity compared with refined carbohydrate sources (Asikin et al., 2016; Akintunde et al., 2023). Adding plant-derived cellulose fibers to ice cream can enhance flavor, slow melting and maintain freshness during transport and storage (Ozdemir et al., 2008; Dimopoulou et al., 2020). The moisture content of the finished product generally decreases as the proportion of molasses increases (Table 4). Lower moisture content in molasses-containing formulations may also reflect greater water-binding arising from increased carbohydrate complexity. WS has a more neutral physicochemical profile since it contains only sucrose and lacks micronutrients and functional bioactive compounds (Table 3). The proportion water relative of total solids in the mixture influence the physical characteristics of ice cream, particularly its texture (Moolwong et al., 2023). The results demonstrated that the antioxidant activity of the IC with higher levels of sugarcane molasses were significantly higher (p<0.001), reaching nearly twice that of the control. This is because MO contains highly nutritious bioactive components that efficiently eliminate DPPH free radicals (Molina-Cortés et al., 2020; Farmani et al., 2025).
 
Ice cream rheological properties
 
The results indicate that incorporating cane molasses improves the physical properties of ice creams, particularly overrun, viscosity and melting resistance (Fig 2).

Fig 2: Impacts of molasses incorporation rate on the overrun, viscosity and melting resistance of ice cream.


       
The findings show that replacing part of the white sugar with molasses gradually increases overrun (Fig 2a). This evolution can be attributed to higher mix viscosity and soluble solids, which stabilize the air bubbles and reduce their coalescence. Mix viscosity and air-bubble stabilization strongly influence overrun; as higher viscosity promotes better air retention within the ice structure (Wu et al., 2019). Furthermore, molasses components influence the freezing structure and limit ice crystal formation. Thus, incorporating molasses significantly improves air-water interface stability and slows ice recrystallization, resulting in a finer, more homogeneous texture (Goff and Hartel, 2013). Additionally, Sofjan and Hartel (2004) found that increasing overrun markedly changes ice cream texture and lightness, highlighting its important role in structuring the finished product. Furthermore, invert sugars and molasses improve overrun by stabilizing air-ice interfaces and increasing viscosity (Freire et al., 2020). The viscosity of the ice cream mix increased progressively with cane molasses content (Fig 2b), indicating a thicker mixture with higher flow resistance. This increase is attributed to the high concentration of dissolved solids, polysaccharides, minerals and other non-sugar components in molasses, which enhance water binding and intermolecular interactions within the ice cream matrix (Marshall et al., 2013). Muse and Hartel (2004) reported that increasing total solids in ice cream formulations greatly raised mix viscosity. Replacing sucrose with cane molasses significantly affected melting properties (Fig 2c) with IC15% and IC30% showing melting quantities. The high glucose and fructose content of molasses likely explains the quicker melting observed in treatments containing it. These monosaccharides lower the freezing point more effectively than sucrose, resulting in a lower freezing temperature and a higher proportion of unfrozen water (Goff and Hartel, 2013). Compared with the control, melted ice cream in the 30% and 15% molasses treatments increased significantly between 20 and 90 min. Higher levels of reducing sugars may weaken the frozen structure by decreasing ice crystal stability and altering the balance among ice crystals, air cells and the fat network. Maintaining melting resistance requires a stable fat-air structure; any disturbance can accelerate serum drainage and structural collapse (Muse and Hartel, 2004).
 
Assessment of consumer acceptability of sugarcane molasses IC
 
Fig 3 displays the scores for the hedonic sensory qualities of the ice cream.

Fig 3: Scores of sensory attributes of ice creams made with different rate of cane molasses.


       
Sensory evaluation demonstrated that partial replacement of white sugar with molasses significantly impacted the ice cream’s organoleptic properties (Fig 3). IC15% achieved the highest scores for texture, appearance, flavor, taste and overall acceptability, indicating that a moderate molasses level can improve the final product quality. Compared with WS, MO has a more complex taste profile and better mouthfeel due to its sugars, minerals and flavor compounds (Ozdemir et al., 2008; Asikin et al., 2016). IC30% was less favored because of its darker color, stronger flavor and odor and higher perceived acidity. The higher concentration of tannins and phenolic compounds in molasses, which can impart bitter or astringent notes at high levels, likely explains these characteristics (Singh et al., 2015). Adding molasses to ice cream can extend shelf life because it contains natural antioxidants such as flavonoids, phenolic acids and Maillard reaction products. The texture may become denser and softer at 30% molasses incorporation due to increased mix viscosity and water binding. However, excessive addition of molasses can yield a texture that is too soft and slightly sticky, making it less appealing to customers. According to Kassa et al., (2024), low levels of molasses incorporation do not adversely affect the sensory properties of dairy products, however, these effects may vary with concentration. All ice cream samples received favorable approval from tasters. Replacing artificial additives with sugarcane molasses as a natural sweetener, colorant and flavoring agent can enhance the nutritional and functional of frozen products (Ozdemir et al., 2008; Salameh et al., 2024). The additional solids and flavor compounds from molasses likely contributed to the richer, more enjoyable mouthfeel (Goff and Hartel 2013; Moolwong et al., 2023). Compared to ice cream sweetened exclusively with sucrose, George et al., (2024) showed good overall acceptance and favorable flavor scores.

CONCLUSION

Sugarcane molasses addition enriched the product with mineral and bioactive compounds and enhanced its nutritional and antioxidant qualities. The results also showed that the level of molasses incorporation plays a significant role in the product’s overall quality. While higher levels adversely affected some attributes, especially melting resistance and sensory acceptability, moderate incorporation provided a good balance between technological properties and sensory appeal. IC15% demonstrated the best overall sensory performance among all the formulations, suggesting it may be an appropriate level of molasses and a promising substitute for refined white sugar in ice cream manufacturing, with the added benefit of valorizing a sugar industry by-product. Further research should investigate storage stability, the bioaccessibility of molasses derived bioactives, potential functional benefits and the long-term nutritional and health implications of molasses-enriched ice cream.

ACKNOWLEDGEMENT

I would like to thank Mrs. Karima BENAICHA for their technical assistance. Pr. Yahia KHELF statistical assistance is greatly appreciated by the author, both of which were essential to the success of this study.

CONFLICT OF INTEREST

No conflicts of interest needed to be disclosed.

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    Full Research Article

    Rheological Characteristics, Antioxidant Capacity and Organoleptic Attributes of Ice Cream Fortified with Sugarcane Molasses

    N
    Nabila Berrighi1,*
    https://orcid.org/0009-0005-4199-849X
    1Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation, Higher School of Agronomy, 27000, Mostaganem, Algeria.

    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.

    INTRODUCTION

    Maintaining a healthy diet may be aided by consuming ice cream made with high fiber and phytochemical compounds from molasses, a source of flavonoids, lignans, phenolic acids, other phenolic substances and minerals (Moolwong et al., 2023). As sugar, milk and whipped cream make up most of the ice cream, eating it can have health impacts, such as obesity, diabetes and high blood pressure. Therefore, substituting white sugar in dairy products may improve nutritional content and offer health advantages while lowering the risk of long-term illnesses (Valli et al., 2012).
           
    The level of various ingredients employed strongly influence ice cream structure development (George et al., 2024). There are specific limits for the content range of each component in some ice cream types, particularly for the mass fraction of sugar (Badem and Alpkent, 2018). Low-calorie, sugar-free and reduced-saturated-fat foods are becoming more popular, but these innovative products are also expected to maintain quality comparable to traditional ones. Roughly one-third of food consumed worldwide is wasted, with negative economic, ecological and social consequences (Mutmainna et al., 2025). To reduce waste generation, researchers have focused on waste management, particularly food waste (Corrado and Sala, 2018). Molasses, an unprocessed natural sweetener from sugarcane or sugar beet, is a by-product of crystalline sugar production. Along with high levels of fermentable carbohydrates such as sucrose, glucose, fructose, raffinose, molasses contains various minerals, vitamins, phenolic compounds, betaine, lactic acid, amino acids and other non-sugar constituents, particularly dark-colored materials like melanin (Akintunde et al., 2023). These substances occur naturally in sugarcane and sugar beets and are extracted during sugar manufacturing under high pH and temperature, as well as through exchanges with organic non-sugar molecules (Djordjevic et al., 2018). The growing emphasis on bioactive substances from natural sources has been strengthened by consumers’ interest in foods that offer health benefits, such as lowering blood cholesterol, reducing postprandial glucose absorption and protecting the stomach against gastric ulcers (Farmani et al., 2025). It is suggested that, by preventing oxidative damage during storage, inclusion of such ingredients can improve processed food’s nutritional content and quality (Dimopoulou and Kontogiorgos, 2020). Sugar substitutes with a lower glycemic index and higher nutritional value, like phytochemicals or natural carriers of soluble dietary fiber, can substitute sucrose and corn syrup solids in sugar-reformulated ice cream. The physical state of the cryo-concentrated serum is one of the key features of ice cream mixes that sweeteners significantly affect, thereby altering ice cream cryopreservation dynamics (George et al., 2024). Additionally, during oral processing, sweeteners play a crucial role in enhancing gustatory and retro-nasal olfactory inputs (Soukoulis and Tzia, 2018). The present study therefore focused on valorizing a food industry by-product in the development of a widely consumed food product. It specifically aimed to reduce sugar consumption by producing ice cream with molasses and to contribute to the development of functional foods.

    MATERIALS AND METHODS

    Vegetable material: Molasses
     
    The sugarcane molasses used in this study was obtained as a by-product of industrial sugar production and was used to replace white sugar and reduce artificial colorants and food additives in ice cream. Approximately 4 liters of molasses were collected in an opaque plastic container to limit oxidation during transport from the GROS-BERRAHAL Group Sugar Refinery, TAFRAOUI, in Algeria (Latitude: 35.6987°N, Longitude: 0.6337°W). Analyses were then performed and the molasses was incorporated into the ice cream manufacturing process as a natural sweetening and coloring ingredient. The other raw materials used, as described in Table 1, were purchased from a local market.

    Table 1: Quantities of the major ingredients and production formulae of ice cream.


     
    Manufacturing process of the ice cream
     
    Three one-liter cartons of pasteurized milk and the other ingredients for ice cream formulation (Table 1) were purchased. The ingredients were pre-weighed and arranged in the specified order. Liquid ingredients such as pasteurized milk, egg yolk and molasses were added first, followed by water-soluble ingredients including white sugar, milk powder and whipped cream. Three ice cream formulations were prepared using a blender and pasteurized at 80.0±1.0°C for 15 min under continuous stirring. Molasses was then added at 0%, 15% and 30% under controlled conditions in the experimental groups. After homogenization and cooling, the mixture was placed in a rotating ice cream maker “CLATLATRONC, CHN” where it was continuously agitated to incorporate air. The ice cream was then removed, transferred to a plastic container, packaged and placed in a conventional freezer for 4-hour hardening process until solidified (Fig 1).

    Fig 1: Samples of the fortified sugarcane molasses ice cream at: 0% (a), 15% (b) and 30% (c).


     
    Measurements
     
    Chemical composition of the ingredients
     
    Following A.O.A.C. (2010) recommendations, molasses and white sugar were analyzed for moisture, ash, crude protein, crude fat and crude fiber. The DuBois et al., (1956) method was used to calculate the total sugars. Titratable acidity was measured according to Fabro et al., (2006). Using a digital refractometer SOONDA, total soluble solids were calculated as °Brix. Moisture content was measured by oven-drying to constant weight at 105°C. Folin-Ciocalteu technique (Singleton et al., 1999) was employed to determine the total phenolic content. Chang et al., (2002) method was used to express the total flavonoid. The assay described by Makkar (2003) was used to determine the total tannin content.
     
    Mineral profile
     
    To extract organic matter and obtain mineral ash, 5 g of molasses was accurately weighed into a clean, pre-tared crucible and heated to 550-600°C for two hours and thirty minutes in a muffle furnace. The ash was allowed to cool in a desiccator, moistened with a few drops of distilled water and dissolved in 10 mL of diluted nitric acid. The solution was gradually heated to ensure complete dissolution, filtered, transferred to a 100 mL volumetric flask and made up to volume with distilled water. Atomic absorption spectrometry (AAS) using AA-7000 SHIMADZU, JP) with Acetylene/Air flame, calibrated using standard solutions, was employed to determine mineral elements according to Kane’s (1989) method. Results were expressed in ppm.
     
    Milk and ice cream proximate composition determination
     
    A 1 L bottle of pasteurized milk was analyzed at 20°C using a digital pH meter (SI Analytics GmbH, Mainz, Germany). A LACTOSCAN milk analyzer (ULTRASONIC 16168, BG) was used to determine dry mater, crude ash, total fat, crude protein, Dornic acidity, pH and lactose. Ice cream chemical components were measured in the Higher School of Agronomy laboratory using AOAC’s official 2010 analytical methods. 
     
    Ice cream physicochemical and rheological properties determinations
     
    Overrun
     
    Overrun was determined by comparing the weight of a fixed volume of ice cream mix before freezing with that of the same volume of finished ice cream (Muse et al., 2004), using the following equation:

     
    Melting resistance
     
    Melting resistance was calculated using a modified version of the Freire et al., (2020) method. Ice cream (50 g) was placed on a wire mesh screen positioned above a graduated beaker at room temperature (20±1°C). At regular intervals, the melted ice cream passing through the mesh was collected and weighed. The ratio between the melted mass (m1) and the initial mass (m0) was used to express melting resistance according to the following formula:

     
    Viscosity
     
    The viscosity of ice cream was measured using Thermo Scientific HAAKE Falling Ball Viscometer C 3560001 according to the method of Goff et al., (1994). Samples were maintained at room temperature, then transferred into the viscometer tube. A metal ball was released into the sample and the time required for the ball to travel between two designated marks was recorded. Dynamic viscosity was calculated using the following formula:
     
                 η = K×t                        ....(3)
                      
    Where,
    K= The viscometer constant.
    t= The falling time (s).
     
    DPPH free radicals’ assessment of total antioxidant capacity
     
    The DPPH radical scavenging assay was used to measure antioxidant activity. Ice cream samples were centrifuged, filtered and extracted using methanol (Brand-Williams et al., 1995). The extract was combined with a 0.1 mM DPPH solution and kept in the dark at room temperature for 30 min. Absorbance was measured at 517 nm using a SPECORD® 200 PLUS spectrophotometer, (Analytik Jena). Percentage inhibition was calculated using the following equation:

     
    Where,
    A0: Absorbance of DPPH solution.     
    As: Absorbance of the sample.
     
    Sensory analysis
     
    The control and molasses enriched samples were evaluated 24 h after production by thirty students of various ages and genders. Samples were served at room temperature under normal lighting. A 9-point (1: strongly despise to 9: highly like) linear hedonic scale scoring test was used to assess appearance, color, taste, odor, sweetness and general acceptability of the ice cream.
     
    Statistical analysis
     
    Statistical analyses were performed using Origin Pro 2024. Data were analyzed by one-way ANOVA followed by a Tukey test. All experiments were performed at least three times and results are displayed as mean±SD. The sensory characteristics graph was generated by a Kruskal-Wallis multiple comparison test using R software. Differences were considered statistically significant at p<0.05.

    RESULTS AND DISCUSSION

    Chemical composition of ingredients
     
    Table 2 shows notable variations in the nutritional composition of the ice cream ingredients, for total fat content.

    Table 2: Compositional properties of molasses and white sugar.


           
    Compared to molasses (MO), statistical analysis showed that white sugar (WS) has a higher dry matter content, but lower °Brix (p<0.0001) (Table 2). Molasses composition depends on plant type and the sugar-refining process. and exhibits a higher concentration of bioactive compounds, consistent with Salameh et al., (2024). Its increased crude fiber content reflects non-crystallizable solids and sugarcane juice components, mainly indigestible polysaccharides, as reported by Djordjevic et al., (2018); Dimopoulou and Kontogiorgos (2020).
     
    Molasses mineral profile
     
    Molasses contains various minerals whose concentrations vary depending on the source and production conditions (Table 3).

    Table 3: Mineral profile of molasses from sugarcane.


           
    Zinc predominates in molasses’ mineral profile, followed by Fe and Mg (Table 3), which aligns with previous studies (Grembecka and Szefer, 2011). Molasses matrices often contain significant amounts of magnesium, a crucial structural and metabolic component of plants (Grembecka and Szefer, 2011). Lead (Pb) and cadmium (Cd) were not detected in the MO under the present analytical conditions.
     
    Nutrient composition
     
    Table 4 displays the proximate compositions of ice cream (IC).

    Table 4: Effect of including cane molasses levels on ice cream’s physicochemical composition.


           
    This may be attributed to the higher organic acids and mineral contents of MO compared to WS, increasing the final product’s titratable acidity (Ozdemir et al., 2008). Formulations incorporating MO demonstrated higher Dornic acidity, carbohydrates, crude protein, total lipids and ash but significantly lower (p<0.05) pH value and moisture than the IC0% group (Table 4). Due to the greater availability of reactive compounds, IC30% exhibits stronger effects than IC15%, resulting in enhanced biochemical interactions and richer composition in the final ice cream. These results agree with those of Molina-Cortés et al. (2020) and can be attributed to the sugarcane molasses complex, which contains minerals, residual proteins, organic acids and reducing sugars. These constituents promote Maillard reactions and other interactions during processing, increasing acidity, total solids and flavor complexity compared with refined carbohydrate sources (Asikin et al., 2016; Akintunde et al., 2023). Adding plant-derived cellulose fibers to ice cream can enhance flavor, slow melting and maintain freshness during transport and storage (Ozdemir et al., 2008; Dimopoulou et al., 2020). The moisture content of the finished product generally decreases as the proportion of molasses increases (Table 4). Lower moisture content in molasses-containing formulations may also reflect greater water-binding arising from increased carbohydrate complexity. WS has a more neutral physicochemical profile since it contains only sucrose and lacks micronutrients and functional bioactive compounds (Table 3). The proportion water relative of total solids in the mixture influence the physical characteristics of ice cream, particularly its texture (Moolwong et al., 2023). The results demonstrated that the antioxidant activity of the IC with higher levels of sugarcane molasses were significantly higher (p<0.001), reaching nearly twice that of the control. This is because MO contains highly nutritious bioactive components that efficiently eliminate DPPH free radicals (Molina-Cortés et al., 2020; Farmani et al., 2025).
     
    Ice cream rheological properties
     
    The results indicate that incorporating cane molasses improves the physical properties of ice creams, particularly overrun, viscosity and melting resistance (Fig 2).

    Fig 2: Impacts of molasses incorporation rate on the overrun, viscosity and melting resistance of ice cream.


           
    The findings show that replacing part of the white sugar with molasses gradually increases overrun (Fig 2a). This evolution can be attributed to higher mix viscosity and soluble solids, which stabilize the air bubbles and reduce their coalescence. Mix viscosity and air-bubble stabilization strongly influence overrun; as higher viscosity promotes better air retention within the ice structure (Wu et al., 2019). Furthermore, molasses components influence the freezing structure and limit ice crystal formation. Thus, incorporating molasses significantly improves air-water interface stability and slows ice recrystallization, resulting in a finer, more homogeneous texture (Goff and Hartel, 2013). Additionally, Sofjan and Hartel (2004) found that increasing overrun markedly changes ice cream texture and lightness, highlighting its important role in structuring the finished product. Furthermore, invert sugars and molasses improve overrun by stabilizing air-ice interfaces and increasing viscosity (Freire et al., 2020). The viscosity of the ice cream mix increased progressively with cane molasses content (Fig 2b), indicating a thicker mixture with higher flow resistance. This increase is attributed to the high concentration of dissolved solids, polysaccharides, minerals and other non-sugar components in molasses, which enhance water binding and intermolecular interactions within the ice cream matrix (Marshall et al., 2013). Muse and Hartel (2004) reported that increasing total solids in ice cream formulations greatly raised mix viscosity. Replacing sucrose with cane molasses significantly affected melting properties (Fig 2c) with IC15% and IC30% showing melting quantities. The high glucose and fructose content of molasses likely explains the quicker melting observed in treatments containing it. These monosaccharides lower the freezing point more effectively than sucrose, resulting in a lower freezing temperature and a higher proportion of unfrozen water (Goff and Hartel, 2013). Compared with the control, melted ice cream in the 30% and 15% molasses treatments increased significantly between 20 and 90 min. Higher levels of reducing sugars may weaken the frozen structure by decreasing ice crystal stability and altering the balance among ice crystals, air cells and the fat network. Maintaining melting resistance requires a stable fat-air structure; any disturbance can accelerate serum drainage and structural collapse (Muse and Hartel, 2004).
     
    Assessment of consumer acceptability of sugarcane molasses IC
     
    Fig 3 displays the scores for the hedonic sensory qualities of the ice cream.

    Fig 3: Scores of sensory attributes of ice creams made with different rate of cane molasses.


           
    Sensory evaluation demonstrated that partial replacement of white sugar with molasses significantly impacted the ice cream’s organoleptic properties (Fig 3). IC15% achieved the highest scores for texture, appearance, flavor, taste and overall acceptability, indicating that a moderate molasses level can improve the final product quality. Compared with WS, MO has a more complex taste profile and better mouthfeel due to its sugars, minerals and flavor compounds (Ozdemir et al., 2008; Asikin et al., 2016). IC30% was less favored because of its darker color, stronger flavor and odor and higher perceived acidity. The higher concentration of tannins and phenolic compounds in molasses, which can impart bitter or astringent notes at high levels, likely explains these characteristics (Singh et al., 2015). Adding molasses to ice cream can extend shelf life because it contains natural antioxidants such as flavonoids, phenolic acids and Maillard reaction products. The texture may become denser and softer at 30% molasses incorporation due to increased mix viscosity and water binding. However, excessive addition of molasses can yield a texture that is too soft and slightly sticky, making it less appealing to customers. According to Kassa et al., (2024), low levels of molasses incorporation do not adversely affect the sensory properties of dairy products, however, these effects may vary with concentration. All ice cream samples received favorable approval from tasters. Replacing artificial additives with sugarcane molasses as a natural sweetener, colorant and flavoring agent can enhance the nutritional and functional of frozen products (Ozdemir et al., 2008; Salameh et al., 2024). The additional solids and flavor compounds from molasses likely contributed to the richer, more enjoyable mouthfeel (Goff and Hartel 2013; Moolwong et al., 2023). Compared to ice cream sweetened exclusively with sucrose, George et al., (2024) showed good overall acceptance and favorable flavor scores.

    CONCLUSION

    Sugarcane molasses addition enriched the product with mineral and bioactive compounds and enhanced its nutritional and antioxidant qualities. The results also showed that the level of molasses incorporation plays a significant role in the product’s overall quality. While higher levels adversely affected some attributes, especially melting resistance and sensory acceptability, moderate incorporation provided a good balance between technological properties and sensory appeal. IC15% demonstrated the best overall sensory performance among all the formulations, suggesting it may be an appropriate level of molasses and a promising substitute for refined white sugar in ice cream manufacturing, with the added benefit of valorizing a sugar industry by-product. Further research should investigate storage stability, the bioaccessibility of molasses derived bioactives, potential functional benefits and the long-term nutritional and health implications of molasses-enriched ice cream.

    ACKNOWLEDGEMENT

    I would like to thank Mrs. Karima BENAICHA for their technical assistance. Pr. Yahia KHELF statistical assistance is greatly appreciated by the author, both of which were essential to the success of this study.

    CONFLICT OF INTEREST

    No conflicts of interest needed to be disclosed.

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