Gomaa, M., Abdel-Aziz, M., Abdel-Salam, A. (2017). Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.. Journal of Food and Dairy Sciences, 8(10), 395-399. doi: 10.21608/jfds.2017.38914
M. SH. Gomaa; M. E. Abdel-Aziz; A. Abdel-Salam. "Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.". Journal of Food and Dairy Sciences, 8, 10, 2017, 395-399. doi: 10.21608/jfds.2017.38914
Gomaa, M., Abdel-Aziz, M., Abdel-Salam, A. (2017). 'Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.', Journal of Food and Dairy Sciences, 8(10), pp. 395-399. doi: 10.21608/jfds.2017.38914
Gomaa, M., Abdel-Aziz, M., Abdel-Salam, A. Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.. Journal of Food and Dairy Sciences, 2017; 8(10): 395-399. doi: 10.21608/jfds.2017.38914
Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.
Dairy Dep., Faculty of Agric., Mansoura University, Mansoura, Egypt
Abstract
Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean protein,T5: 25%skim milk powder:75%whey protein concentrate,T6: 25%skim milk powder: 75%soy bean protein, and total substitution of skim milk powder in T7: 52.5% whey protein concentrate and T8: 52.5%soy bean protein) of each with whey protein concentrate or soy protein in 8 batches and control without addition. The result traded ice cream batches were chemically, microbiological and organoleptically analyses when fresh and after 30 days storage at -18˚ c. All treatments decreased in the activity PH values were deserved in all variants after 30 days. The same hand was also observed for the T.S., nitrogenous continents and fat contents. The highest overrun of 36% was detected in T5 and the lowest of 32% in T8. Organoleptic score of 91 was gained in the control, whereas the range of 87 – 70 in all treatments compared with the control. The corresponding range of 83 – 67 was detected after 30 days, compared with 83 in the control. On the other hand, It showed effect of adding the mastic gum on the organoleptic score of 91 was gained in the control, whereas the range of 76 – 74 in all treatments compared with the control. The corresponding range of 71 – 68 was detected after 30 days, compared with 83 in the control, in another direction. The milting point increased after 30days compared with the fresh products either at 30, 60 or 90 mints. All of the examined treatments were completely free from Staphylococcus aurous group and coliform either when fresh or during storage.
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