UTILIZATION OF SWEET APRICOT KERNELS IN SOME DAIRY PRODUCTS 1- ICE CREAM | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 31, Volume 86, Issue 4, December 2008, Page 1577-1589 PDF (2.76 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2008.210064 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| OMR R. M. MASOUD1; AHMED M. HASSANEIN1; ZAHER S. MOHAMED2 | ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Faculty of Agriculture, Zagazig University, Zagazig, Egypt | ||||
| Abstract | ||||
| The chemical composition of sweet apricot kernel flower and protein isolates was determined. The flour contained about 48.76 % crude protein. The oil was extracted, characterized and evaluated for use in preparing Ice cream. The mayor amino acids, were phemdalanine + tyrosine, lcuOne and vane while that of fatty acids were oleic, linoieic and Palmitc. The protein solubility was increased by Nad and NaoH. The digestiblity of the protein was high when the pepsin-pancreatin system was used while being Quite absorplazo and emulsification as wee as foam capacity of flour and protein isolates were evaluated. Sweet apricot kernel flour and protein isolates seem to be good sources of protein for good products. The evaluation of the crude apricot kernel obi and protein isolate added to different types of ice cream revealed excellent properties. This did not affect the flavor, coior, body& texture, melting property and appearance of these products. Seeking for lower cost products for Ice cream, production sweet apricot proteins isolates were thought to replace tangible protein of fluid milk solid not fat m the mix. The substitution of fluid milk solid not fat by sweet apricot protean (90%) was implemented at levels of 5, 10 and 15 %in preparing ice cream mixes. The replacement by 5% level increased the pH value, specific gravity and viscosity. The increase of sweet apricot proteins and the decease In the teal titratabie acidity and overrun of the resultant In ice cream was achieved. Melting resistance gradually increased by the Increase of sweet apricot protein isolates level. The replacement by 10 % stoned the highest total sensory scores and meting qua aty. The analytical data reveal the possibdity of using sweet apricot protein isolates up to 15 % which gave a satisfactory Ice cream making. It could be recommended that the use of light heat treatment to the apricot protein isolate ice cream mixture Is necessary to ascertain hygieniCciramstances for the consumes. | ||||
| Keywords | ||||
| Kernels Apricot; Apricot protein isolate; Ice Cream | ||||
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