| Titles |
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English :
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Evaluation of rice snacks for using in ice-milk manufacture
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Arabic :
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تقييم استخدام بعض منتجات الارز الخفيفة (الهشة ) في صناعة المثلجات اللبنية
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| Abstract |
The use of rice snacks, crispy (CR) and muri (MR) to replace milk fat at ratios of 0, 25, 50, 75 and 100% in ice-milk making were investigated. The obtained results revealed that the titratable acidity, specific gravity, weight per gallon, and whipping ability significantly (P<0.05) increased as increasing CR and MR content of ice-milk mixes. there were no significant difference among freezing point of ice-milk mixes by increasing the amount of CR and MR. The overrun and melting resistance of resultant ice-milk products contained CR and MR were improved compared to product contained milk fat. The highest score of flavour and body& texture of ice-milk products were gained by replacement level of 75%. It has be recommended to use of rice snack (CR or MR) as fat replacer and functional ingredient in ice-milk making.
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| Publication year |
2008
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| Pages |
201-223
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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 Nutrition
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| ISSN |
1687-1235
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| Author(s) from ARC |
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| External authors (outside ARC) |
فاطمة على متولى رمضان
جامعة القاهرة
اسماعيل حسين اسماعيل عبد الغنى
جامعة القاهرة
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AGROVOC
TERMS |
Density.
Milk fat.
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| Proposed Agrovoc |
rice snacks;crispy;ice milk;titratable acidity;whipping ability;ice-milk making;
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| Publication Type |
Journal
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