Abd El-Sattar, E., Ghafar, N., Ramadan, M. (2021). Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder. Journal of Food and Dairy Sciences, 12(1), 11-16. doi: 10.21608/jfds.2021.149476
El. Abd El-Sattar; Nehal A. Ghafar; Mahetab F. Ramadan. "Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder". Journal of Food and Dairy Sciences, 12, 1, 2021, 11-16. doi: 10.21608/jfds.2021.149476
Abd El-Sattar, E., Ghafar, N., Ramadan, M. (2021). 'Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder', Journal of Food and Dairy Sciences, 12(1), pp. 11-16. doi: 10.21608/jfds.2021.149476
Abd El-Sattar, E., Ghafar, N., Ramadan, M. Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder. Journal of Food and Dairy Sciences, 2021; 12(1): 11-16. doi: 10.21608/jfds.2021.149476
Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder
1Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.
2Department of Home Economic, Faculty of Specific Education, Zagazig University, Egypt.
3Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt.
Abstract
The objective of this research was to study the production of ice milk supplemented with watermelon seeds embryonic leavespowder (WSELP). Mixes of ice milk containing 2%, 4% and 6% (WSELP) were prepared. Chemical composition of (WSELP) indicated higher total phenolics and radical scavenging activity (RSA). The highest total solids, fat content, protein content, ash content, caloric value, pH, viscosity and overrun were observed in the samples supplemented with (WSELP) and this increasing was proportional to the supplementation ratio. While ice milk samples containing (WSELP) were the lowest acidity (as lactic acid) scores. The ice milk samples prepared with 6% (WSELP) had the highest scores when judged sensory and the degrees of sensory acceptance matched the control. The total plate count and psychrotrophic bacteria count of all produced ice milk formulations were within the safe levels, and the moulds & yeasts were not detected.
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