Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 7, Issue 8, August 2016, Page 371-382 PDF (779.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46031 | ||||
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| Authors | ||||
| Jehan B. Ali; T. T. El-Sisy; Mervat S. H. Youssef | ||||
| Regional Center for Food and Feed, Agriculture Research Central. | ||||
| Abstract | ||||
| The aim of the present study was to produce healthy ice cream mixes by replacement of stabilizer with whole mill grains and study their effect on the physicochemical and sensory properties. Total solid (%) was increased with added the powder of grains in all mixes. Protein ranged between3.6 to 4.9 and increased by adding whole grain meal and oats mixes contained the highest protein value. Ash % increased with added milled whole grains Oats mixes contain the highest value of ash. Fat % ranged from 20.66 to 25.90 and oats mixes contained the highest fat %. Total carbohydrate increased with adding the milled whole grains and white corn mixes contained the highest carbohydrate values. Oat mixes gave the highest overrun values. Use of 0.5% milled grain gave the highest melting rate. Increasing apparent viscosity as a result of changing kind of whole mill grains and concentration of adding: (oats; sorghum; white corn; yellow corn) and control samples. Viscosity of ice cream mixes contained1% milled grain was the highest between mixes and were the best in organoleptic properties Thus we recommend to use the milled whole grain in ice cream mixes especially oats to give the consumer a new nutraceutical product with prebiotic substances e.g β glucans , vitamins …etc. . | ||||
| Keywords | ||||
| Whole mill (white and yellow) Corn; Sorghum; Oats and ice cream mix; physicochemical properties; sensory properties | ||||
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