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The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

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This study aimed to supplement soft wheat flour with different levels of sweet lupin powder and/or whey protein concentrate for producing a semi hard sweet biscuit as a functional product and their effects on the chemical and physical properties of produced biscuit were carried out. The results indicate that lupin and whey protein had 3.94 and 7.5 times higher than those of wheat flour. Fat content was higher in lupin with 2 and 4 folds compared with wheat flour, respectively. Lupin had higher ash content with 1.3 and 8.30 folds than its corresponding value in whey protein and wheat flour. Regarding to fibers content, lupin represented 4.44 and 1.33 times higher than that of wheat flour and whey protein, respectively. Generally, the higher the supplementation level of lupin flour and whey protein, the higher the protein, lipid, fiber and ash contents, while the lower the carbohydrate one. The water activity (aw) values have been decreased with increasing supplementation levels of lupin flour and whey protein, which prove the ability of lupin flour and whey protein to capture water which limit the available water for reactions and will affect the shelf life of the products, The farinogram parameters showed an increase in development time by increasing the ratios of lupin and whey protein, The degree of softening increases in samples supplemented with lupin and whey protein. Gelatinization temperature was increased ranged between 58.5˚C in wheat flour to 66˚C in higher supplemented samples. While, the maximum gelatinization decreases by increase supplementation levels of lupin flour and whey protein. Hardness of biscuit increased by increasing supplementing wheat with levels of lupin powder and whey protein. The same trend was found in Fracturability which increased by increasing the supplementation. Resilience values ranged between 0.01 and 0.10, while adhesiveness values ranged between 0.01 and 0.80. Biscuit samples supplemented with 15% lupin powder and 7% whey protein had high score of color, crust appearance, texture, aroma, taste and overall acceptability. The lowest score of crust appearance, texture, aroma, taste and overall acceptability were in supplemented samples with 45% wheat flour, 40% lupin flour and 15% whey protein. The amino acids profile of biscuit sample supplemented with (15%) lupin flour and (7%) whey protein which demonstrates rising in all of amino acids compared to control one. Leucine came as a predominant essential amino acid (0.65%) in control sample raised with 1.75 fold to be 1.14% in supplemented one. Similar finding was also detected when total EAA was compared (raised with 1.8fold). Only cysteine and methionine were less than 0.5% in treated sample rather than those of control. Regarding to the NEAA, glutamic acid is the major NEAA in both of treated or untreated samples (3.3%). The total NEAA was raised by 1.37 fold owing to supplementation process with 15% lupin and 7% whey protein. Similar increasing fold was recorded when total EAA/ NEAA ratio was considered.

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Production of different processed cheese sauces using corn starch (CS)and sodium alginate (SA) or guar gum (GG) as thickening agents were successfully achieved. Thus, 6 treatments were manufactured containing the combination: 1 : 1 means 1.5 % corn starch + 0.25 % (guar gum or sodium alginate), 2 : 1 means 2.0 % corn starch + 0.16 % (guar gum or sodium alginate) and 1 : 2 means 1.0 % corn starch + 0.33 % (guar gum or sodium alginate). Processed cheese sauce blends were adjusted to contain 25 % dry matter, 40 % F / DM in the finished product of processed cheese sauce.There were a slight and non-significant differences in the pH values, and the average of all treatments was 5.82. Addition of corn starch and sodium alginate or guar gum mixtures in the processed cheese sauces formulas was of different effects on the oil separation index values of the resultant processed cheese sauces with sodium alginate or even with guar gum.The differences in viscosity values among treatments with different stabilizing mixtures could be due to difference in the ability of each stabilizer to bind water. All of the resultant cheese sauces were evaluated when fresh for chemical composition. Treatments were also examined for pH, SN, oil separation index, viscosity and sensory properties, when fresh and after 1 & 3 months of storage either at (5 ± 2 ºC) or at (25 ± 2 ºC). Three replicates were carried out for each treatment, and the data obtained were statistically analyzed at p ≤ 0.05.

The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production. Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt. Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3%. All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (1:1). The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like. Also, cow yoghourt had significantly higher fat content than lupine yoghurt like. Adding MPC to the lupine yoghurt milk resulted in lower fat content. Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content. Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments. Values of viscosity were increased more with ascending ratios of MPC in Lupine milk. Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level. Str. theromphillus or Lb. delbrueckii ssp. bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like. All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days. All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing.