| Titles |
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English :
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Using of different kinds of fructose as a sucrose substitute for natural falvoured ice milk maked
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Arabic :
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استخدام انواع مختلفة من الفراكتوز كبديل للسكروز في انتاج مثلج لبنى
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| Abstract |
Five kinds of fructose products i.e fructose 42.71%, fructose 42 .77%, Fructose 55, FHD and Fructose Powder, were evaluated in the manufacture of ice milk. Sucrose was replaced by these fructose products at levels of 33.66 and l00%. Chemical analysis as well as sensoy evaluation of the prepared ice milks were carried out.
Chemical analysis showed that fructose 42.71%, F 42.77%, F55 and FHD increased total solids content of ice milks. Also specific gravity and viscosity of ice milks were higher with the use of F42.71 % and FHD as compared with F42.77%, F55 and fructose powder. Generally, all kinds of fructose used reduced specific gravity, increased overrun, freezing point and rate of melting of the ice milk produced.
Sensoy evaluation indicated that substitution ratio of about 33 .3% and 66.6% of sucrose by different kinds of fructose gave ice milks with acceptable organoleptic properties.
Key words: metose, ice milk, freezing point, overrun, sensory evaluation.
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| Publication year |
2002
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| Pages |
141-147
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal of Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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AGROVOC
TERMS |
Density.
Freezing point.
Fructose.
Organoleptic analysis.
Viscosity.
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| Proposed Agrovoc |
ice milk;overrun;ice milk;
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| Publication Type |
Journal
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