| Titles |
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English :
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Effect of using prickly pear syrup concentrates
in ice cream manufacture
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Arabic :
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تأثير إضافة مركز شراب التين الشوكى فى صناعة الأيس كريم
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| Abstract |
Sucrose used in the control ice cream mix was replaced in the ratios of this 25, 50, 75 and 100% with prickly pear concentrate. The effect of this replacement on the chemical composition (Total solids, protein, fat, ash, carbohydrates and pH) and physical properties ( specific gravity, weight per gallon, freezing point and viscosity) of ice cream mixes, as well as the overrun, melting resistance and sensory evaluation of resultant ice cream were investigated.
The addition of prickly pear had negligible effect on fat and protein content. Ice cream mixes containing prickly pear had a lower total solids%, carbohydrates% and pH than the control. Addition of prickly peat had a higher ash% than the control. Slight differences were found between specific gravity and weight per gallon compared with control ice cream mix and mixes containing prickly pear. Replacement of sucrose with prickly pear increased the viscosity of ice cream mixes. The freezing point of ice cream mixes decreased with the increase in the added prickly pear. The overrun and melting resistance of the ice cream increased with the increase in the added prickly peat. Ice cream containing the prickly pear at the ratios of 25, 50 and 75% were accepted by panelists and got higher scores for organoleptic properties specially ice cream containing 50% prickly pear .
It is recommended that prickly pear concentrate syrup can be used to replace up to 50% of sucrose to give ice cream of good quality and better nutritive value.
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| Publication year |
2011
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| Pages |
423-430
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem. Environ. Sci5.
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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