Chemical Composition of Ice Cream Produced in Khartoum State, Sudan

., O.A.O. El Owni; El-Nasr, Zeinab, K., Seif

doi:10.3923/pjn.2009.158.160

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…Variations in solids content of just a few percent greatly influences ice crystal growth. If these are in excess then curded texture could result, while low contents resulted in ice crystal formulation and coarse texture (Abdullah et al 2003;El Owni and Khater 2009;Amiri et al (2014).…”

Section: Resultsmentioning

confidence: 99%

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Abdel-Haleem

Awad

2015

J Food Sci Technol

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The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

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Section: Resultsmentioning

confidence: 99%

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Abdel-Haleem

Awad

2015

J Food Sci Technol

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“…Ice cream mixture with high water content will resulted in a low total solid content in general and proportionately higher water that available to freeze when hardened at the same temperature compared to the ice cream mixture with low water content and high total solid. This condition will affect the quality of ice cream particularly for texture and hardness [26].…”

Section: Value Of Ph Total Solid and Moisturementioning

confidence: 99%

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Ervina

Surjawan

Abdillah

2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairyfat in ice cream.

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“…The mean of ash was higher in vanilla ice cream compared with other flavored ice cream samples (Table 1 and 5). However lower values for ash content were reported for the ice cream made using cow milk (El-Owni and Khater, 2009). This might be due to the addition of honey (2.3% ash) and the natural flavoring material used on camel milk ice cream as pods of vanilla were used.…”

Section: Discussionmentioning

confidence: 92%

“…Dairy Sci., 10 (6): 297-305, 2015 difference found in protein, fat and the ash content (Table 1-4). Similarly, El-Owni and Khater (2009) found that total solids content of ice cream made from cow's milk was significantly affected by the different flavor used. However, the present results disagreed with El-Owni and Khater (2009), who reported non significant differences in ice cream made using different flavor in the content of fat, protein and ash.…”

Section: Discussionmentioning

confidence: 93%

Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

Ahmed¹,

Zubeir²

2015

International J. of Dairy Science

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This study is a trial to process ice cream from camel milk using natural additives (honey and gum arabic) and flavored with vanilla, coconut and their combination. The processed ice cream was packed into plastic cups and stored at -18°C for eight weeks, the chemical evaluation was carried out every week. The results showed significantly higher total solids and fat content in the combination of vanilla and coconut ice cream samples, while the high ash content was found in vanilla ice cream samples. The present study concluded that ice cream could be produced from camel milk.

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Chemical Composition of Ice Cream Produced in Khartoum State, Sudan

Cited by 8 publications

References 12 publications

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives

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