Study the effect of replacing the skim milk used in making ice cream with some dried fruit

Hasan, G. M. M. Anwarul; Saadi, Ali M.; Jassim, Mohammed

doi:10.1590/fst.29620

Cited by 4 publications

(3 citation statements)

References 21 publications

(19 reference statements)

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“…The freeze concentrated has before now been applied to whey (Sánchez et al, 2011a;Canella et al, 2018), however, no replacement of milk by concentrated whey was reported in ice cream until now. Hasan et al (2020) stated that the ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way. Over the past 20 years, ice cream technology has improved significantly (Al et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

et al. 2022

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This study's main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.

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Section: Introductionmentioning

confidence: 99%

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

et al. 2022

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“…Many studies are interested in manufacturing dairy products in which foodstuffs are added, whether these materials are derived from milk or plant materials. Some of them are added to the manufacture of ice creams, such as dried fruits or natural sweeteners (Hasan et al, 2020;. Some of it is added in the manufacture of yogurt, such as adding dried mushroom powder, stabilizers, or different types of milk (ALKaisy et al, 2023;Al-Bedrani et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Mulakhudair,

Al-Bedrani,

Al-Saadi

et al. 2023

JANS

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The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, carbohydrates, total acidity, and pH, as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted. The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity. Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an increment in the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycological contamination was observed during the manufacturing and storage periods. The results also showed the improvement of rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negative control treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins with high nutritional value.

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“…There has been considerable academic interest in producing dairy products to which other foodstuffs have been added, whether or not these ingredients are produced from milk. such as dried fruits and natural sweeteners, are included in ice cteam industry (Hasan et al, 2020;Mulakhudairet al, 2023). Yogurt manufacturers may add dry mushroom powder, stabilizers, or various kinds of milk to the mix (ALKaisyet al, 2023; Al-Bedraniet al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk

Rahi,

Al-Bedrani,

Saadi

et al. 2023

JANS

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Yogurt is a widespread fermented dairy product widely consumed worldwide. The present study aimed to examine the impact on the yogurt's made from goat milk's physicochemical, rheological, and sensory aspects by incorporating varying percentages of Sodium Caseinate (SC), whey protein concentrate (WPC), and cow milk protein concentrate (MPC) during production to produce good quality yogurt. Four different treatments weremade and assigned as control treatment C, treatment C1 (SC was added at a percentage of 1% and 2%), treatment C2 (WPC added at a percentage of 1% and 2%), and treatment C3 (MPC added at a percentage of 1% and 2%). Estimates of pH and total acidity were among the physiochemical tests performed. Rheological evaluations includedviscosity, the ability to separate whey spontaneously, and moisture retention. Texture tests included hardness, springiness, and cohesiveness. A sensory evaluation of the produced yogurt was also done. The results showed an approximation in the additional treatments' total acidity and pH values immediately after manufacturing. Compared to the control treatment, the additional treatments decreased the values of spontaneous whey separation and increased the water holding capacity and viscosity. However, the product's texture was enhanced due to the addition of the three protein components, which contributed to its hardness, springiness, and cohesion. There was an improvement in the sensory properties of the addition treatments compared to the control treatment and directly related to the increment in the addition percentage.The yogurt resulting from the addition of (SC, WPC, and MPC) led to the production of good-quality yogurt.

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Study the effect of replacing the skim milk used in making ice cream with some dried fruit

Cited by 4 publications

References 21 publications

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk

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