Partial Substitution of Non-Fat Milk Solids With Dehulled Black Rice Flour in Ice Milk Manufacture

Abstract

he current study was carried out to investigate some quality attributes of ice milk prepared from dehulled black rice flour. Dehulled black rice flour used as a partial substitute of skim milk powder (SMP) at ratios of zero (control), 25, 50, 75 and 100% and as a stabilizer in ice milk mixes. The chemical, physical, and rheological properties as well as sensory attributes of resultant ice milk samples were studied. Results showed that, substitution of SMP with dehulled black rice flour was significantly associated with increase in carbohydrates content, while crude protein and ash decreased significantly in ice milk mixes. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice milk and therefore the overrun percent was significantly changed in the samples. Increasing the ratio of substitution with dehulled black rice flour of ice milk led to increase the values of antioxidant activity in the mixes. Ice milk mixes showed lower whipping ability with higher substitution ratios of SMP by dehulled black rice flour. Implementing dehulled black rice flour in ice milk recipes led to slightly lower acidity with higher freezing point and the product showed higher ability to melt down with increasing the ratio of dehulled black rice flour. Apparent viscosity of mixes increased significantly with rising of the substitution levels. Utilization of dehulled black rice flour in ice milk manufacture led to increase iron, zinc and potassium contents. The substitution of SMP with dehulled black rice flour up to was accepted 50% sensory attributes of ice.

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (Punicaganatum L.)

“…Likewise, this phenomenon may be ascribed also to the use of pomegranate peel powdered extract (PPPE) were replacement in a study on pomegranate peel powdered extract (PPPE) versus pectin gelatinize. The results an in same manner with Tawfek et al (2017) who found an increase in viscosity of ice milk mixes with adding dehulled black rice flour. With respect to the freezing point (FP), data demonstrated that, the fat replacement led to lower the FP of the frozen yoghurt mix (Table4).…”

“…Moreover, the FP of frozen yoghurt mixes is highly dependent directly on, the soluble components like sweeteners and indirectly to, the ratio of fat and protein in the frozen yoghurt mix. FP of frozen yoghurt mixes was significantly affected with adding pomegranate peel powdered extract (PPPE).The Obtained results are in line with Tawfek et al (2017). Furthermore, the results indicated also that, as the acid produced by ordinary versus bio BSC was high the FP of the related frozen yoghurt mix was low.…”

“…Generally, the hardness values of (ordinary versus and bio-yoghurt) are related to several factors such. Dry matter (DM), the freezing point (FP), the amount and type of stabilizer, and thus the free water content, overrun percent and the consistency of the treatment Awad (2007) and Tawfek et al (2017).…”