THE USE OF COLOSTRUM TO IMPROVE THE FUNCTIONAL AND CHEMICAL PROPERTIES OF ICE CREAM | ||||
| Journal of Productivity and Development | ||||
| Article 2, Volume 25, Issue 4, October 2020, Page 363-375 PDF (480 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpd.2020.140137 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abed Saleh  1; Mohamed Arafa Moussa2; Eamadan Hassabu2; Amal Ewis2
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| 1Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt. | ||||
| 2Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric., Egypt | ||||
| Abstract | ||||
| Ice cream is made using different proportions of colostrum. The physical chemical activity, rheology, antioxidant scavenging and organoleptic properties of colostrum-fortified ice cream were studied. From the results obtained, it was found that there was an increase in the content of protein, carbohydrates and antioxidants by adding colostrum during the manufacture of ice cream and the T3 score was higher (30% colostrum) than control. The chemical composition of the produced ice cream indicates excess fat, ash, TS and mineral contents; there was also an increase in the viscosity and antioxidant activity by increasing the added colostrum. On the other hand, all types of ice cream showed a decrease in mating rate. Tissue properties (TPA) are improved by increasing the amount of added colostrum. Conclusively, there was improvement in nutritional and sensory properties by adding colostrum. | ||||
| Keywords | ||||
| Ice cream; colostrum; physic-chemical; antioxidant activity and sensory quality | ||||
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