Abdrabou, N., EI-Hofi, M. (2005). ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE. Journal of Food and Dairy Sciences, 30(7), 3945-3952. doi: 10.21608/jfds.2005.237774
N. S. Abdrabou; M. A. EI-Hofi. "ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE". Journal of Food and Dairy Sciences, 30, 7, 2005, 3945-3952. doi: 10.21608/jfds.2005.237774
Abdrabou, N., EI-Hofi, M. (2005). 'ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE', Journal of Food and Dairy Sciences, 30(7), pp. 3945-3952. doi: 10.21608/jfds.2005.237774
Abdrabou, N., EI-Hofi, M. ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE. Journal of Food and Dairy Sciences, 2005; 30(7): 3945-3952. doi: 10.21608/jfds.2005.237774
ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE
Dairy ScI. Department, National Research Centre, Dokkl, Cairo, Egypt
Abstract
Milk solids not fat (MSNF) were replaced with chickpea flour by 50 and 100% ). Carrot juice and guava puree were used as navours to produce ice cream like product with satisfactory properties. Both substitution levels replacement of Chickpea flour-quava puree led to decrease in the pH of ice cream mixes. The replacement rates had no effect on the specific gravity of ice cream mixes. Substitution of MSNF with chickpea-carrot and guava puree caused a gradual increase in the specific volume of the mix after whipping ability compared with control. Mixture of chickpea- guava puree at substituting level of 50% produced the higher shear stress than other treatments. Substitution of 50% of MSNF by chickpea-carrot led to significant decrease the overrun of resultant ice cream than other treatments Sensory evaluation indicated that a preferable ice cream can be produced by replacing of MSNF by chickpea-carrot or chickpea-guava. It could be concluded that chickpea- guava puree enhanced the quality and acceptability of ice cream like products.
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