Tammam, A., Salman, K., Abd-El-Rahim, A. (2014). DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE. Journal of Food and Dairy Sciences, 5(8), 625-632. doi: 10.21608/jfds.2014.53075
A. A. Tammam; K. H. Salman; A. M. Abd-El-Rahim. "DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE". Journal of Food and Dairy Sciences, 5, 8, 2014, 625-632. doi: 10.21608/jfds.2014.53075
Tammam, A., Salman, K., Abd-El-Rahim, A. (2014). 'DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE', Journal of Food and Dairy Sciences, 5(8), pp. 625-632. doi: 10.21608/jfds.2014.53075
Tammam, A., Salman, K., Abd-El-Rahim, A. DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE. Journal of Food and Dairy Sciences, 2014; 5(8): 625-632. doi: 10.21608/jfds.2014.53075
DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE
1Dairy Department, Faculty of Agriculture, Assiut University, Assiut.
2Dairy Science Department, Faculty of Agriculture, Al-Azhar University (Assiut), Egypt
3Dairy Science Department, Faculty of Agriculture, Assiut University, Egypt
Abstract
The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity in the ice cream mixes and the specific gravity, weight per gallon, overrun and melting rate as well as the sensory evaluation of the resultant ice cream were evaluated. The titratable acidity of ice mixes increased significantly with the increase of date syrup while the specific gravity of plain ice cream was higher significantly than the mixes prepared with the addition of dibis. The replacement of sugar in ice cream mixes resulted in an increase significantly in viscosity and the increase was proportional to the replacement ratio of dibis.
The specific gravity as well as weight per gallonof resultant ice creamincreased significantly with the increasing of sugar replacement by dibis. The overrun of the resultant ice cream decreased significantly as a result of replacing sugar by dibis. Regarding to the melting rate of resultant ice cream there was a significantly decrease of all treatment than the plain ice cream.
The average of total bacterial, psychrotrophic bacteria and moulds & yeasts counts of mixes before pasteurization were higher than that after pasteurization in all treatments. On the other hand, the total bacterial, psychrotrophic bacteria and yeast & mould counts of resultant ice cream were increased in all treatments.
It is recommended that the dibis can be used as replacement of sugar up to 60% to give good quality ice cream with enhancing the nutritive value of the products.
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