Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 7, Issue 12, December 2016, Page 517-520 PDF (352.78 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46075 | ||||
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| Authors | ||||
| Magda Abd El Aziz1; W. I. A. Nasr2; Karima Abo El Enien1 | ||||
| 1Dairy Chem. Department , Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt | ||||
| 2Dairy Technology Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Various foods have been supplemented with oats to increase their physicochemical and hygienic properties, however little work has been carried out concerning its suitability in whipping cream. The purpose of the present study is to highlight the effect of its incorporation with low-fat whipped cream on the physicochemical and sensory properties of the resultant mix. Treatments were prepared by partial replacement of skim milk powder with 0, 25, 50, 75 and100% of oats. The results showed decrease of pH values in the low-fat whipping cream, while the pH values were gradually increased in the cream with oats additives. Total solids, protein and ash in low-fat whipping cream containing oats decreased, while an increase in carbohydrate were observed. It could also be seen that the low-fat whipped cream with the oats characterized with higher content of fiber and iron. Addition of oats improved the foaming stability of low - fat whipped cream, and increased viscosity. incorporation of oats improved whipping time, it reached maximum overrun after 5 min. Sensory evaluation showed that the low-fat whipped cream samples with oats were acceptable and the highest scores were for the treatments with ratios 25% and 50% oats. It could be concluded that it is possible to use oats as a component in producing functional low – fat whipped cream. | ||||
| Keywords | ||||
| Oats; low-fat whipping cream; Chemical composition; overrun; Foam stability; viscosity; Sensory evaluation | ||||
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