Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture | ||||
Alexandria Journal of Food Science and Technology | ||||
Article 2, Volume 11, Issue 2, 2014, Page 15-24 PDF (698.62 K) | ||||
DOI: 10.12816/0025392 | ||||
View on SCiNiTO | ||||
Abstract | ||||
Replacement of skim milk powder with white sweet lupin flour did not affect significantly (P>0.05) the total solids, while affected significantly total protein, fat ,ash, acidity and pH values of resultant ice milk. Viscosity, freezing point, whippability, overrun, melting resistance, both essential and nonessential amino acids, fibers and minerals content ( Zn, Fe, Mn and Se) increased significantly by this replacement. Increasing the rate of replacement up to 25% did not affect the organoleptic properties ( body and texture, melting properties and flavour). It could be recommended that, we can manufacture ice milk with high nutritional value and good physical and organoleptic properties by replacing up to 25% of skim milk powder with white lupin flour without any diverse effect during freeze storage for 8weeks | ||||
Keywords | ||||
Sweet Lupin; Skim milk; ice milk; physical and organoleptic properties | ||||
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