We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
MICROBIOLOGICAL AND SENSORY PROPERTIES OF LOW FAT ICE CREAM FROM CAMEL MILK USING NATURAL ADDITIVES.
- Authors
Ahmed, Amna S. M.; Ibtisam, E. M. El Zubeir
- Abstract
The present study was conducted on ice cream from camel milk using natural ingredient (honey, sugar, skim milk powder and gum Arabic). The ice cream mix was flavored with vanilla, coconut and a mixture of vanilla and coconut. Then, the ice cream was packed into plastic cups and stored in a freezer at -18°C for eight weeks. The microbiological and sensory evaluations were carried out every week. The microbial count of flavored ice cream showed significant differences in total bacterial count and non significant differences in yeast and molds counts and psychrotrophic bacterial count. The coliform showed no growth in all ice cream samples during storage. The sensory evaluation revealed significant differences between ice cream samples for the average score of all sensory measurements. The high score for appearance was obtained in coconut ice cream samples. Also the overall acceptability of ice cream samples made from the mixture of vanilla and coconut revealed higher score compared to coconut ice cream samples and vanilla ice cream samples. It is concluded that some microbial counts were affected by the different added flavors to the ice cream. Combination of vanilla and coconut in ice cream showed more acceptability for the taste of camel milk ice cream.
- Subjects
ICE cream, ices, etc.; COMPOSITION of milk; ICE cream industry; TASTE testing of food; FOOD additives
- Publication
Annals: Food Science & Technology, 2015, Vol 16, Issue 1, p236
- ISSN
2065-2828
- Publication type
Article