Some physical, rheological and sensory properties of ice milk containing rolled oats [electronic resource].

Includes references.

Reduced fat and fat free rolled oats ice milk were prepared from mixes that were subjected to replacing fat at ratios of zero, 20, 40, 60, 80 and 100% with rolled oats. Ice milk (58 - 65% overrun) was produced using conventional techniques. One of the three batches which were made was fortified with adding pieces of sliced date (3g / 100g) before hardening the resultant ice milk. The effect of rolled oats replacements on the specific gravity, weight per gallon, freezing point, apparent viscosity and some rheological parameters (at different aging time) were evaluated. Also, the calorific reduction and the sensory evaluation of rolled oats ice milk from different formulas and with added pieces of sliced date were assessed.

Summary in Arabic.

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