Ismailia Journal of Dairy Science & Technology最新文献

筛选

英文中文

Functional low-fat frozen yoghurt with carrot puree and orange juice 功能性低脂冷冻酸奶配胡萝卜泥和橙汁

Ismailia Journal of Dairy Science & Technology Pub Date : 2024-03-23 DOI: 10.21608/ijds.2024.265437.1004

K. Blassy, Magdy Osman, Fawzy Abbas, Nawal Abd El-halem

引用次数: 0

Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract 罗望子提取物制备新型风味酸奶饮料

Ismailia Journal of Dairy Science & Technology Pub Date : 2022-12-01 DOI: 10.21608/ijds.2022.290549

Abdeldaiem, A. M. Safaa M. Mokbel

{"title":"Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract","authors":"Abdeldaiem, A. M. Safaa M. Mokbel","doi":"10.21608/ijds.2022.290549","DOIUrl":"https://doi.org/10.21608/ijds.2022.290549","url":null,"abstract":": The tamarind considered a favourite beverage for most Egyptians. Addition of tamarind extract at levels of 0, 1, 3, 5, 7, 9 and 11% with yoghurt drinks was the purpose of the present study to get a novel yoghurt drink. With regard to the chemical composition, the protein content was appeared a significant (p < 0.05) decrease. The total solids (TS), fat and ash contents were showed insignificant differences whether adding of tamarind extract or during the storage period up to 14 days. Titratable acidity of the treatments was recorded significant (p < 0.05) increases, whereas the pH values was acquired significant (p < 0.05) decreases with adding of tamarind extract and during the storage period. Both of total phenolic compounds (TPC) and radical scavenging activity (RSA) had been significantly (p < 0.05) increased with adding tamarind extract and decreased over the storage periods. Adding tamarind extract had been resulted significant (p < 0.05) decreases in each the viscosity and water binding capacity (WBC) of treatments, and the same parameters significantly (p < 0.05) decreased as the storage period advanced. The lightness (+L*), chroma and total colour intensity have significantly (p < 0.05) decreases, but the greenness (‒a*) and yellowness (+b*) were significantly (p < 0.05) increased in parallel with tamarind extracts increased. On the other hand, the lightness, yellowness, chroma and total colour intensity were decreased significantly (p < 0.05) from 1 day up to 14 days. According to sensory evaluation scores, the two treatments of 5 and 7% tamarind extract were recorded higher scores than other treatments. In addition, the same treatments were recorded 16.15% and 14.62% profits values, respectively.","PeriodicalId":293757,"journal":{"name":"Ismailia Journal of Dairy Science & Technology","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133032033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient 使用橙汁或其副产品作为可持续功能成分的低脂冰淇淋

Ismailia Journal of Dairy Science & Technology Pub Date : 2021-06-01 DOI: 10.21608/ijds.2021.234777

Khalil, R.A.M. Doaa H. Mohamed

{"title":"Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient","authors":"Khalil, R.A.M. Doaa H. Mohamed","doi":"10.21608/ijds.2021.234777","DOIUrl":"https://doi.org/10.21608/ijds.2021.234777","url":null,"abstract":"This research aims to investigate the effect of using orange by-products as sustainable functional ingredient with compared by its juice on the physicochemical, rheological, melting rates, total phenolic compounds, antioxidant scavenging activity, sensory characteristics and cost of production of low fat ice cream. Control 6% fat was made for comparison the impact of several additives on low fat quality characteristics. All other low fat ice cream treatments were made with 1% fat; the first was made without any additives as a control low fat (CLF). Orange juice (OJ) was used at ratios 8, 12 and 16 % to act as T1, T2 and T3 respectively. Orange peel (OP) was used at ratios 2, 4 and 6% to act as T4, T5 and T6 respectively. While, whole orange pulp (WOP) was used at ratios 3, 6 and 9 % to act as T7, T8 and T9 respectively. Full fat ice cream had higher rheological characteristics, pH value and higher sensory properties with slower melting rates and had the highest production cost than other low fat ice cream treatments. Using OJ increased the flavour scores, total phenolic compounds and antioxidant scavenging activity than CLF with significant higher rheological characteristics than CLF. While using OP or WOP caused an increase for the rheological characteristics, melting resistance and higher sensory properties with lower production cost. It can be concluded that using 4% OP in low fat ice cream improved rheological characteristics, body & texture scores and total acceptability scores. While using 6% WOP improved the quality characteristics of the resultant low fat ice cream with total acceptability scores close as possible to full fat counterpart with reduction of the production cost by 28.02% as compared to full fat ice cream.","PeriodicalId":293757,"journal":{"name":"Ismailia Journal of Dairy Science & Technology","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132263006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ismailia Journal of Dairy Science &amp; Technology最新文献

Ismailia Journal of Dairy Science & Technology最新文献