Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes
This study was conducted to evaluate the effect of reducing the proportion of fat in buffalo milk to 2.5% and partially replacing sucrose with a mixture of sugar substitutes (consisting of: xylitol, poly dextrose and saccharin) in ice cream low power structure manufacturing, Where height the acidity...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
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College of Education for Pure Sciences
2019-09-01
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| Series: | مجلة التربية والعلم |
| Subjects: | |
| Online Access: | https://edusj.mosuljournals.com/article_162973_45e1e298bc2d79ca7422004f60d6070a.pdf |
| Summary: | This study was conducted to evaluate the effect of reducing the proportion of fat in buffalo milk to 2.5% and partially replacing sucrose with a mixture of sugar substitutes (consisting of: xylitol, poly dextrose and saccharin) in ice cream low power structure manufacturing, Where height the acidity of the product, the viscosity of the mixtures, the Freezing point and the percentage of ash were observed, and decreased the percentage of total solids, total sugars, pH, specific gravity, precipitation, melting ratio and shrinkage ratio. No significant differences were observed in the percentage of protein and fat. A reduction in the energy of the product was observed and a slight decrease in the degree of sensory evaluation in the substitutes where sucrose was substituted. |
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| ISSN: | 1812-125X 2664-2530 |