Composition and Functional Properties of Ice Cream Made From Two Barley Varieties
Wafaa Kamel,
Hayat Abd- El sattar,
Rehab Gab-Allah
Abstract:The influence of complete replacement cow's skim milk either ivied or hydrolyzed and stabilizer/emulsifier with barley (Hordeum vulgare L.) milk either hulled Giza123 Var. or Hulless barley Giza130 Var. on the physico-chemical and organoleptic properties of ice cream mixes and their resultant frozen products was studied. Ice cream mixtures were standardized to contain 8% fat, 8.5% milk solid not fat (SNF) and 16% sugar. Results show that length and width of two barley varieties ranges of average, 5.9mm and lon… Show more
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