Hamad, M., Askar, A., Elsabea, N. (2020). Impact of Etenia 457 and Sativoside on Ice Cream Properties. Journal of Food and Dairy Sciences, 11(7), 199-202. doi: 10.21608/jfds.2020.108833
M. N. F. Hamad; A. E. A. E. Askar; Nada B. F. E. Elsabea. "Impact of Etenia 457 and Sativoside on Ice Cream Properties". Journal of Food and Dairy Sciences, 11, 7, 2020, 199-202. doi: 10.21608/jfds.2020.108833
Hamad, M., Askar, A., Elsabea, N. (2020). 'Impact of Etenia 457 and Sativoside on Ice Cream Properties', Journal of Food and Dairy Sciences, 11(7), pp. 199-202. doi: 10.21608/jfds.2020.108833
Hamad, M., Askar, A., Elsabea, N. Impact of Etenia 457 and Sativoside on Ice Cream Properties. Journal of Food and Dairy Sciences, 2020; 11(7): 199-202. doi: 10.21608/jfds.2020.108833
Impact of Etenia 457 and Sativoside on Ice Cream Properties
1Department of Dairying, Faculty of Agriculture, Damietta University.
2Food Science Department, Faculty of Agriculture, Ain Shams University.
Abstract
The main target of this study was preparing Ice cream more suitable for people who need low fat and low lactose in their diet. Four treatments beside control sample were achieved. Control formula of Ice cream mix contained 10% fat, 12% sugar, 11% SNF, 0.5% CMC and 0.5% vanilla. Experimental treatments were processed by using 25, 50, 75, 100 of both ingredients, Etenia 457 as fat replacer as well as Sativoside as sweetener. Ice cream samples were processed by the traditional method; Results showed that no clear variations in the TS%, P% and Ash% or acidity and pH values between control and other treatments. However, there were great differences in fat contents and calories values between control and other treatments. Mixes containing Etenia 457 and Sativoside seemed to be more viscous than control. On the other hand, it could be noticed large variations in the values of melting resistance degrees. Control sample had the best and favorite properties of melting behavior. sensory properties results showed that there were slight differences among all ice cream treatments. The ice cream samples containing fat replacer and sweetener had little lower flavor scores than control treatment. On the other hand, addition of Etenia 457 and Sativoside to ice cream formula caused a slight decrease in body & texture properties of final product also. The melting propertied degrees were varied also. For all total acceptability, all resultant ice cream treatments gained an acceptability and the control have the highest scores followed by other treatments (25, 50, 75, 100%) respectively.
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