Broken Rice for Production of Functional Ice Cream | ||||
| Ismailia Journal of Dairy Science & Technology | ||||
| Article 3, Volume 5, Issue 1, December 2017, Page 21-27 PDF (315.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ijds.2017.8071 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Fawzia Abd Rabo1; Omaima Dewidar2 | ||||
| 1Department of Dairy Science, Faculty of Agriculture, Cairo University, Egypt | ||||
| 2Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Broken rice is a by-product from rice milling industry. The aim of this study was to prepare buffalo skim milk – broken rice milk blends for ice cream production. Ice cream mixtures were standardized to contain 8% fat, 8% SNF, 15% sugar and 0.5% lacta 9060. Broken rice milk was used to replace 25, 50, 75 and 100% of fresh skimmed milk. All mixes and the resultant ice cream samples were evaluated for their physio-chemical and chemical properties as well as the sensory quality attributes. The production costs of different treatments were also studied. The results indicated that the physio-chemical and chemical properties of all mixes were significantly affected. The overrun decreased while, the melting resistance of ice-cream samples significantly increased with increasing the proportion of broken rice milk in the blend. The sensory evaluation results showed that the most acceptable treatments were those made by replacing 25 and 50% of skim milk with broken rice milk. From the data obtained it could be recommended that ice cream can be produced with high quality by substitution buffalo skim milk with broken rice milk up to 50% with 17% reduction in the cost. Production of ice cream free approximately from lactose can be manufactured with up to 34% reduction in the cost by full substitution of buffalo skim milk with broken rice milk. | ||||
| Keywords | ||||
| Broken rice; buffalo skim milk; Ice cream; cream | ||||
|
Statistics Article View: 353 PDF Download: 1,170 |
||||
