A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

Abstract

The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate of 1.5%, 2.5%, and 3.5%. Control treatment with no DFP was also manufactured for comparison. The LFIC mix was analyzed for physicochemical and microbiological analyses. After manufacture, microbiological, rheological, and sensory characteristics of LFIC were evaluated during storage at −18˚C for 30 days. The addition of DFP to the LFIC mix led to increasing ( p < .05) the density and weight per gallon (lb) of final product. Thus, a 3.5% of DFP led to increasing the density of LFIC from 0.6 to 1.0 g/cm 3 and weight per gallon from 5.2 to 9.0 lb, while the overrun of LFIC was decreased ( p < .05) from 50.0% to 24.0%. Additionally, the melting resistance of LFIC made with DFP was higher ( p < .05) as compared to control. Approximately 60% of LFIC made with DFP was melted after 50 min compared to 100% in control. The total bacterial count (TBC) and yeast and molds' count slightly increased in LFIC with adding DFP. However, there was a slight decrease in these counts during storage for 30 days. Psychrotrophic and coliform bacteria were not detected in the LFIC. Organoleptically, LFIC made with DFP showed higher scores ( p < .05) of body and texture, melting quality, and appearance as compared to control during the 30 days of storage. However, the flavor was slightly decreased ( p < .05) as the concentration of DFP was increased. The overall scores were increased with increasing the DFP concentrations up to 15 days as compared to control, followed by a decrease at 30 days of storage.

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

“…The iodine value ( AOAC, 2000 ; method 993.20), saponification number ( AOAC, 2000 ; method 920.160), and soluble volatile fatty acids ( AOAC, 2000 ; method 960.30) were also determined in extracted fat from fat products and hard cheese. The total bacterial count (TBC) was determined as described in other studies ( Hammam et al, 2018 ; Ahmed et al, 2021 ; Hamdy et al, 2021 ; Kamel et al, 2021b ; a ; Mansour et al, 2021 ).…”

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

“…Akalın et al [49] reported that dietary fibers obtained from orange, apple, and wheat provided a significant increase in overrun values compared to the control sample. On the other hand, Mansour et al [50] reported that the addition of datary fiber powder significantly reduced the overrun value of the ice cream samples. Some researchers have suggested that there is a relationship between the overrun value and the rheological properties [6,26].…”

Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

“…Total count of psychrotrophic bacteria was enumerated using the SPC technique and incubated cultured plates for 10 days at 7°C (Mansour et al, 2021 ).…”