Improving the quality of low-fat ice cream using some fat replacers
Other Title(s)
تحسين خواص الأيس كريم منخفض الدهن باستخدام بدائل دهن مختلفة
Joint Authors
Abd al-Latif, Raniya Jalal
al-Najjar, Jamal Fahmi Abd Allah
Shnanh, Muhammad Id Abd Allah
Abduh, Saniyah Mahmud
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 59, Issue (s) (31 Dec. 2021), pp.463-471, 9 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Low-fat ice cream was made by partial replacement of buffaloes' milk fat with different fat replacers, Milk fat was standardized to 2% to meets consumers demand for low energy foods.
Five treatments of low-fat ice cream i.
e.
(T1 inulin, T2 maltodextrin, T3 modified starch, T4 whey protein concentrate powder (WPCP) and T5 oat).
However, control full-fat ice cream mix (C1) was standardized to 6% fat, 16% sugar, 11.0% MSNF, 0.4% stabilizer and 0.08% vanilla.
Control low-fat made with the same mix of full-fat except fat was 2% (C2).
The mixes and the resultant ice cream of different treatments and control were analyzed for chemical composition; rheological properties, overrun, microbiological quality as well as they were sensory evaluated.
All the treatments were accepted by the panelists except the low-fat (C2) as it was a control without fat replacers.
The best treatment was (C2) maltodextrin as it achieved the total panelist scores as the full fat (C1), followed by (T1).
Caloric values of different recipes were calculated.
American Psychological Association (APA)
Abduh, Saniyah Mahmud& Shnanh, Muhammad Id Abd Allah& al-Najjar, Jamal Fahmi Abd Allah& Abd al-Latif, Raniya Jalal. 2021. Improving the quality of low-fat ice cream using some fat replacers. Annals of Agricultural Science, Moshtohor،Vol. 59, no. (s), pp.463-471.
https://search.emarefa.net/detail/BIM-1434440
Modern Language Association (MLA)
Abduh, Saniyah Mahmud…[et al.]. Improving the quality of low-fat ice cream using some fat replacers. Annals of Agricultural Science, Moshtohor Vol. 59, Special issue (2021), pp.463-471.
https://search.emarefa.net/detail/BIM-1434440
American Medical Association (AMA)
Abduh, Saniyah Mahmud& Shnanh, Muhammad Id Abd Allah& al-Najjar, Jamal Fahmi Abd Allah& Abd al-Latif, Raniya Jalal. Improving the quality of low-fat ice cream using some fat replacers. Annals of Agricultural Science, Moshtohor. 2021. Vol. 59, no. (s), pp.463-471.
https://search.emarefa.net/detail/BIM-1434440
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1434440