Evaluation of low Fat Ice Cream Influenced by Oat Flour Fiber Addition as a Milk Solid Replacer | ||||
| Alexandria Science Exchange Journal | ||||
| Article 5, Volume 31, APRIL- JUNE - Serial Number 2, April 2010, Page 175-182 PDF (619.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2010.2309 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Eman, A. E.* ; Nahed, E. S.* | ||||
| Dairy Science and Technology Department, Faculty of Agriculture Alexandria University. | ||||
| Abstract | ||||
| The objective of thisstudy was planned to evaluate the possibility of using Oat flour as partially replacement of milk solid not fat at levels, 20, 40, 60 and 80 % of skim milk powder (SMP) comparing with control without oat fiber on the physical and rheological characteristics of low fat ice cream formula in relation to their sensory attributes. The obtained results are shown as following: a significant effect in pH and viscosity (p < 0.01) between the low fat levels and the among Oat flour treatment. Meltdown characteristics of low fat ice cream demonstrated a clear relationship between increased Oat flour replacement and improved melting properties. The fat levels and Oat flour replacement had a significant effect (p < 0.01) on the texture properties including: hardness, adhesiveness, gumminess, and chewiness. Organoleptic results of flavor, body and meltdown showed an improvement toward increasing Oat flour replacement comparing with control. Generally ice cream blends of 40 and 60% replacement ratio were the preferred mixes. | ||||
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