EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK | ||||
Journal of Food and Dairy Sciences | ||||
Article 6, Volume 31, Issue 11, November 2006, Page 7189-7201 PDF (3.77 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2006.236876 | ||||
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Authors | ||||
F. M. Abbas,1; H. A. EI-Demerdash2 | ||||
1Dairy Dept. Fac. of Agric., Suez Canal Univ., lsmailia, Egypt. | ||||
2Food Processing. Dept. Fac. of Environ Agric Sci. Suez Canal Univ., El-Arish, Egypt. | ||||
Abstract | ||||
Whey protein isolates (WPI) 91.5 “/0 proteins were used in the preparation of ice milk mixes. a) by replacing 12 5 to 5 % of added skim milk powder (8MP) to the control mix or: b) as a fat replacer by replacing 25 to 100% of its milk fat. The control mix formula had 4% fat. 14% SNF. 15% sugar and 0.5% gelatin, The mixes were examined for flow properties (rheological parameters), aCIdlly and pH, specific graVity, weight per gallon and freezing point. Overrun and melt down percent were also tested and carried out in the resultant ‘ce milk. The results showed that there was no effect of replacing SMP of control mix with WPI on acidity. pH, specific gravity (SG), and weight per gallon (W/G). while the \‘lSCOSIIy values increased, and the consistency improved, The overrun of the ice milk also increased and the product showed lower ability to melt down and became smoother and more acceptable. Replacing milk fat with WPl led to a slight increase in acidity. specific gravity and weight per gallon, and slight decrease in freezing point. An increase in viscosity and consistency of the mixes were observed up t050°/o replacement improvement in mouthfeel, better melting reSistance and high overrun were also observed in the resultant ice milk. From the attributes studies, it was evident that ice milk could be successfully prepared by substituting SMP or milk fat in control mix with WPI to an extent of 50%. | ||||
Keywords | ||||
. ice cream; ice milk; SMP; WPI; additives; rheological parameters Abbreviations: WPI: Whey protein isolate; 8MP: Skim milk powder; TS. Total solids; SG' Specific gravity; W/G' Weight per gallon | ||||
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