Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk

El-Neshawy, A.A.; Baky, A.A.Abdel; Rabie, Abdelrahman M.; Metwally, S.A.M.

doi:10.1016/0308-8146(88)90080-5

Cited by 17 publications

(12 citation statements)

References 4 publications

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“…The slight increase in acidity of experimental medium-fat ice cream mixes could be ascribed to higher MSNF content compared to control. The values of acidity observed in present study are similar to those reported by Gabriel et al (1986) and Neshawy et al (1988). The total solids content of mixes was found to increase in proportion to the amount of ragi flour added.…”

Section: Resultssupporting

confidence: 81%

Development of technology for manufacture of ragi ice cream

Patel¹,

Dharaiya

Pinto

2014

J Food Sci Technol

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Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P>0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.

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Section: Resultssupporting

confidence: 81%

Development of technology for manufacture of ragi ice cream

Patel¹,

Dharaiya

Pinto

2014

J Food Sci Technol

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“…However, formulations 1, 2 and 8 (without WP) melted faster than the others. Similar results were reported by El-Neshawy et al (1988). In contrast, Abbasi and Saeedabadian (2015) reported that an increase in the percentage of hydrolysed lactose accelerated the melting rate.…”

Section: Physicochemical and Microbiological Parameters Of Ice Creamsupporting

confidence: 81%

“…A higher percentage of lactose hydrolysis and overrun were observed for formulation Neshawy et al (1988) reported that ice cream mixes containing 50 and 75% lactose hydrolysis h viscosity, whippability and yielded ice cream with higher overrun and organoleptic properties than th Furthermore, 75% lactose hydrolysis was more effective than 50% lactose hydrolysis in these prope…”

Section: Replacement Of Mp/wp In Formulationsmentioning

confidence: 96%

Lactose reduced ice cream enriched with whey powder

Tsuchiya

Silva

Brandt

et al. 2017

SCA

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Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables β-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 2 2 factorial design (FFD). With the reaction conditions defined (0.5 g L -1 of β-galactosidase at 37 °C for 4 h) the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 2 2 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement. Key words: Enzymatic hydrolysis. Lactose hydrolysis. Lactose intolerance. Overrun. ResumoO sorvete é um alimento que agrada o paladar dos consumidores mundialmente. O soro em pó (WP) tem várias propriedades tecnológicas e funcionais. No entanto, sua adição em alimentos contribui para aumentar o teor de lactose no produto final, trazendo como consequências a arenosidade e a impossibilidade de consumo por pessoas intolerantes à lactose. O objetivo deste trabalho foi elaborar sorvetes com substituição do leite em pó (MP) por WP (MP/WP), reduzir o teor de lactose por hidrólise enzimática e determinar os parâmetros físico-químicos e microbiológicos do produto final. Inicialmente, as variáveis concentração de β-galactosidase e tempo de reação foram estudadas tendo como resposta o percentual de lactose hidrolisada na base láctea, aplicando um planejamento fatorial completo (FFD) 2 2 . Com as condições de reação definidas (0,5 g L -1 de β-galactosidase a 37 °C por 4 h), as variáveis concentração de sacarose e substituição de MP/WP foram estudadas na formulação de sorvete tendo como resposta o percentual de lactose hidrolisada e overrun, pela aplicação de um FFD 2 2 . O percentual de hidrólise da lactose variou entre 86,59 e 97,97% e a substituição MP/WP não afetou a hidrólise da lactose no sorvete, enquanto o overrun aumentou com a substituição MP/WP. Os parâmetros físico-químicos e microbiológicos dos sorvetes não foram influenciados ou foram influenciados positivamente pelas variáveis hidrólise da lactose e substituição MP/WP. Palavras-chave: Hidrólise enzimática. Hidrólise da lactose. Intolerância a lactose. Overrun.

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“…Gebr, HAAKE GmBH, Germany). The viscosity readings were taken after ageing mix at 4°C for about 24 h. Whippingability was determined by the method of Neshway et al [18]. The specific gravity of ice cream mix was determined at 20°C using specific gravity bottle according to the method prescribed by Ling [12].…”

Section: Discussionmentioning

confidence: 99%

Effect of incorporating rape seed oil on quality of ice cream

Nadeem

Abdullah

Ellahi

2010

Mediterr J Nutr Metab

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A study was carried out to determine the effects of use of rape seed oil in the production of ice cream. The basic ice cream, i.e., control (C) had 4.5% milk fat, 11.75% MSNF, 1.25% whey protein concentrate-70 (WPC-70), 15% sucrose, 0.2% sodium alginate, and 0.2% glycerol monostearate with a total solids content of 32.9%, vanilla flavored ice cream was prepared by partially replacing milk fat with rape seed oil. The rape seed oil was incorporated at three different levels, i.e., F1 (1% palm olein and 3.5% milk fat), F2 (2% rape seed oil and 2.5% milk fat) and F3 (3% rape seed oil and 1.5% milk fat), in mix formulation, other ingredients were same as that of basic ice cream mix (C). The effect of addition of rape seed oil on physicochemical and sensory characteristics of ice cream was determined. Incorporation of rape seed oil at F3 level did not have any adverse effect on the compositional attributes, pH and acidity of ice cream, flavor and melting quality scores and total score.

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Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk

Cited by 17 publications

References 4 publications

Development of technology for manufacture of ragi ice cream

Development of technology for manufacture of ragi ice cream

Lactose reduced ice cream enriched with whey powder

Effect of incorporating rape seed oil on quality of ice cream

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