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The effects of carob pod fruit powder as a partial replacement of ice cream mix SNF with levels of 8%, 16% and 24% on the physical and sensory properties of ice cream were evaluated. Specific gravity, weight per gallon, pH values, freezing point and some rheological parameters of the prepared ice cream mixes, also the overrun, melting resistance and sensory characteristics of the resultant ice cream were determined. Specific gravity, weight per gallon and freezing point of ice cream mixes increased by replacement of SNF with carob pods powder. Also, the addition of carob pods fruit caused significant (p<0.05) increase in apparent viscosity, plastic viscosity and consistency index along the aging period at 5±1˚C for 24 hr. On contrary, overrun decreased significantly (p<0.05) as replacement of SNF increased. Moreover, the melting resistance (low melting ability) of carob ice cream showed a positive proportional (p<0.05) with replacement levels of carob pods powder. Partially replacement of ice cream SNF with carob pods powder up to the level of 24% can be considered as carob flavoured ice cream with good physical and sensory characteristics.

Reduced fat and fat free pumpkin ice milk were prepared by replacing fat at ratios of zero, 20, 40, 60, 80 and 100% with pumpkin puree. Ice milk (52-60% overrun) was produced using conventional techniques. The effect of pumpkin puree replacements on the specific gravity, weight per gallon, freezing point, apparent viscosity and some rheological parameters (at different aging time) were evaluated. Also, the sensory evaluation of pumpkin ice milk of different formulas was assessed. Increasing the proportion of pumpkin replacement increased the specific gravity and weight per gallon of the mixes comparing with control. Freezing point gradually decreased as the amount of Cucurbita moschata increased. Mixes apparent viscosity increased by increasing pumpkin ratios and with increasing aging time. Rheological parameters; plastic viscosity and consistency index had the same trend. Products made with replacement of fat at 80% and 100% pumpkin melted more slowly and were judged to have slight creamy flavour and formed a gel matrix compared with other treatments while the overrun decreased in a parallel to the replacing ratio of fat with pumpkin up to 60 % then increased. Calculated fibre content (g /100g) percentage increased as the amount of pumpkin increased. Sensory evaluation revealed that ice milk containing pumpkin (Cucurbita moschata) at levels 80% and 100% were given the highest scores compared to the other treatments as it acquired acceptable flavour, creamy texture. This study recommended that replacing fat content with pumpkin up to 80% and 100% gave ice milk of good quality accompany with retaining fat -like mouthfeel , and healthy product.Keywords: low calorie ice milk, pumpkin ice milk, functional ice milk, Cucurbita moschata * T2, T3, T4, T5 and T6 different mixes containing 1, 2, 3, 4 and 5% pumpkin puree respectively. a, & b: means with the same letter among the treatments and are not significantly different (p<0.05).

Fat-free yoghurt was made by replacing buffaloe's skim milk with sweet buttermilk at the rate of 25, 50, 75 and 100%. Resultant yoghurt was stored at (6±1˚C) for 12 days. The effects of different levels of buttermilk on the chemical, rheological and sensory quality of fat-free yoghurt were followed. The total solids of fat-free yoghurt were significantly reduced as compared to control full fat yoghurt as a result of skimming. There were a significant effect on fat content of yoghurt during the storage period, While no significant (p<0.05) differences among the fat-free treatments were observed. Using buttermilk did not affect significantly acidity and pH values. Replacement of buffaloe's skim milk by sweet buttermilk caused a significant increase in acetaldehyde and diacetyle content as compared with control fatfree yoghurt. It was noticed that replacing of buffaloes' skim milk with different ratios of buttermilk caused reduction of syneresis compared to control fat-free (T2). Using buttermilk with different ratios reduce the firmness of the fat-free yoghurt significantly (p<0.05) as compared to full fat yoghurt. Replacing buffaloes' skim milk with sweet buttermilk affect significantly (p<0.05) the viscosity and increased consistency of fat-free yoghurt as compared with control fatfree yoghurt (T2). Fat-free yoghurt manufacture by replacing buffaloes' skim milk with sweet buttermilk up to 50% gained higher scores for flavour, body & texture and the total score than control fat-free yoghurt (T2). It could be concluded that, fat-free yoghurt made with 50% sweet buttermilk as a replacement of buffaloe's skim milk exhibited creamy mouth feel, homogenous good texture and perceived overall-acceptability among the experimental fat-free yoghurt, and were quite similar to that of full-fat yoghurt.

Performance of sweet buttermilk as a replacement of buffaloe's skim milk one of low fat ice cream mix ingredients making were investigated. All mixes and resultant ice cream were evaluated for their chemical, physical and rheological as well as the sensory quality attributes. The specific gravity (SPG) of ice cream mix increased significantly (p<0.05) with the increasing of buttermilk ratios. The weights per gallon (WPG) of different mixes are closely related to their specific gravity. All low fat treatments had significantly higher (p< 0.05) SPG and WPG as compared to control full fat (T1). Titratable acidity increased parallel with the replacement ratio. However pH values of low fat ice cream were slightly decreased as the percentages of substitution increased. The freezing point of the mix decreased significantly (p<0.05) with low fat ice cream compared to full fat ice cream (T1). The apparent viscosity and plastic viscosity, consistency index of the control low fat ice cream mix and other low fat treatments tended to be lower than that of full fat ice cream (T1) during the aging process up till 4 hours. Whereas, during aging process, it was noticed that all values of apparent viscosity, plastic viscosity, yield stress and consistency coefficient index of all treatments were increased with prolonged the aging period. Ice cream made by replacing 75% and 100% of buffaloe's skim milk with sweet buttermilk exhibited the lowest specific gravity and weight per gallon as compared to low fat ice cream treatments. Specific gravity and weight per gallon were inversely proportional to changes occurring in the overrun. Substituting buffaloe's skim milk by sweet buttermilk caused an obvious decrease in the melting down rate (%) of ice cream. As buttermilk ratio used in ice cream making increased as the body & texture and flavour scores were enhanced during all freeze storage period. It could be concluded that substitution of buffaloe's skim milk with sweet buttermilk produced ice cream with improving flavour intensity and became more smoother, creamy appearance and high acceptability compared to control low fat. Such product can be applied for home of health concise and care of milk fat.