Effect of Nutritional Value of Added Avocado Pulp in Ice Milk Quality | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 12, Issue 2, February 2021, Page 23-32 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2021.153281 | ||||
 View on SCiNiTO | ||||
| Author | ||||
H. M. Ali 
| ||||
| Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt. | ||||
| Abstract | ||||
| Suitability of using avocado pulp in making ice milk was examined in the present study. Three ice milk treatments were prepared, the first was considered as control, cream of ice milk mixes were substituted by avocado pulp at 50 and 100% in the other two treatments, respectively. Mixes pasteurized at 81°C/5sec., and aged overnight at 4.0±2°C. Avocado pulp was added after pasteurization and cooling with stirring for homogenization in the two treated with avocado pulp was done just before freezing in a batch freezer at –5°C for 5-10 min., 0.06 % vanilla was added to each mix. Results revealed that the replacement of fresh cream with 50% avocado pulp resulted in ice milk treatment similar to the control. However, replacement of fresh cream with 100% avocado pulp decreased in the degrees of texture, body, flavor and appearance. It could also be found that the overrun was lower in the control than that in the treated with the avocado pulp treatments. | ||||
| Keywords | ||||
| Ice milk; avocado pulp; composition; sensory evaluation and overrun | ||||
|
Statistics Article View: 167 |
||||
