Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream | ||||
| Ismailia Journal of Dairy Science & Technology | ||||
| Article 2, Volume 2, Issue 1, June 2015, Page 7-11 PDF (617.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ijds.2015.8075 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Amira El-Kholy* | ||||
| Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 4522, Egypt | ||||
| Abstract | ||||
| The effects of carob pod fruit poder as a partial replacement of ice cream mi SNF ith levels of 8%, 6% and 24% on the physical and sensory properties of ice cream ere evaluated. Specific gravity, eight per gallon, pH values, freezing point and some rheological parameters of the prepared ice cream mies, also the overrun, melting resistance and sensory characteristics of the resultant ice cream ere determined. Specific gravity, eight per gallon and freezing point of ice cream mies increased by replacement of SNF ith carob pods poder. Also, the addition of carob pods fruit caused significant (p<.5) increase in apparent viscosity, plastic viscosity and consistency inde along the aging period at 5±˚C for 24 hr. On contrary, overrun decreased significantly (p<.5) as replacement of SNF increased. Moreover, the melting resistance (lo melting ability) of carob ice cream shoed a positive proportional (p<.5) ith replacement levels of carob pods poder. Partially replacement of ice cream SNF ith carob pods poder up to the level of 24% can be considered as carob flavoured ice cream ith good physical and sensory characteristics. | ||||
| Keywords | ||||
| Ice cream; carob pod; flavoured ice cream; Ceratonia seliqua | ||||
|
Statistics Article View: 162 PDF Download: 344 |
||||
