| Titles |
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English :
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Impact of replacement of Gelatin with Chitosan
on the physicochemical properties of Ice-milk
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Arabic :
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تأثير استبدال الجيلاتين بالشيتوزان علي الخواص الفيوزكيميائية للمثلوجات اللبنية.
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| Abstract |
This study has aimed to investigate effect of replacement gelatin with chitosan at rate 0, 20, 40, 60, 80 and 100%. Significantly (p? 0.05) the results show that total solids, fat, total protein, PH – values and specific gravity of mixes had not significant differences. Freezing point and ash content significantly increased with increasing of the replacement rate. On the contrary, replacement of gelatin with chitosan significantly decreased weight per gallon and melting resistance up to replacing ratio60% then has increased. The overrun and viscosity of the ice-milk increased with the increasing of the replacement rate up to 60% then decreased. Organoleptically, Ice-milk containing chitosan at rate 0,20,40 and 60% were rated acceptable by panelists and gained higher scores. It is recommended that chitosan can be used to replace up to 60% of gelatin to give ice milk of high quality and better nutritive value.
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| Publication year |
2015
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| Pages |
36-43
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
International Journal of Dairy Science
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| Author(s) from ARC |
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| Publication Type |
Journal
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