| Titles |
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English :
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Effect of substituting sucrose with date syrup concentrate on the quality of soy ice cream
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Arabic :
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تاثير استبدال السكروز بدبس البلح على جودة ايس كريم الصويا
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| Abstract |
Performance of date syrup concentrate (dibis) as a substitution of sucrose in soy ice cream formulas was investigated. Five treatments were made from sucrose and date syrup concentrate. The first was used as a control with sucrose (100%) while the other four batches were prepared by substituting 25, 50, 75 and 100% of added sucrose with dibis respectively. Changes in physical, chemical and sensorial properties of soy ice cream mixes and frozen products were investigated. The data indicated that total solids and fat were not significantly affected with substitution even there were slight increase in total solid and decrease in fat percentages. Values of pH tended to decrease with adding dibis in soy ice cream formula. The mixes of soy ice cream showed lower freezing points while specific gravity was increased with substitution of sucrose by dibis. The data stated that the iron content of soy ice cream fortified with dibis varied between 12.4 to14.1 compared to 7.8 (ppm) in control treatment. Soy ice cream with date product (dibis) can be recommended as a good source of Nicotinic acid and Folic acid. Viscosity values of soy ice cream mixes were increased with adding dibis in the formula being highest in the treatment with 100% dibis.
Overrun percent was significantly affected by adding dibis in soy ice cream being increased with higher ratio of substitution. The melting resistance decreased with increasing dibis ratio in soy ice cream formulations being highest in control. Resultant soy ice cream with sucrose substitution by dibis was characterized by a brownish color with good acceptability, texture and flavor up to 75% of dibis.
Key Words: Soy ice cream, date syrup concentrate, Chemical composition, Physical
properties, Sensory evaluation
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| Publication year |
2016
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| Pages |
179 -190
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Bio. Chem Environ Sci
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| Author(s) from ARC |
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| External authors (outside ARC) |
وحيد احمد رجب
معهد البحوث الزراعية
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| Publication Type |
Journal
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