Characteristics of extracted peanut oil and impact of its use in partial replacement of milk fat on the quality of ice cream [electronic resource].

Peanut (Arachis hypogaea L) oil was extracted with hexane, and its properties were evaluated. The average recovery of peanut oil was 30 % and the oil was- of good quality. It had a refractive index of 1.4667, melting point 23 °C, peroxide value of 9 mEq /kg oil, acid value of 3.5 mg of KOH/g oil, vitamin E 2.62 mg / lOOg oil and 12 hr induction period. It gave negative Kries test and palmitic, stearic, oleic and linoleic acid represented about 92.4 % of the fatty acid presents. Peanut oil was used to replace 25 and 50 % of milk fat in vanilla, coffee, chocolate and strawberry ice cream mixes and the properties of ice cream mixes were evaluated. Substitution of 25 and 50% of milk fat with peanut oil decreased significantly (p<0.05) the freezing point and apparent viscosity of vanilla ice cream mix but increased its specific gravity and weight per gallon than the control mix. The obtained vanilla ice cream containing 25 and 50 % peanut oil in replacement of milk fat had higher specific gravity, weight per gallon and freezing time, but decreased the overrun than the ice cream made without oil. These changes were more pronounced with 50 % substitution. Also, vanilla ice cream with 25 and 50 % replacement of milk fat with peanut oil was characterized by a slight oily taste. However, the oily taste was masked by the addition of coffee, chocolate and strawberry flavours with ice cream mix. Coffee ice cream containing peanut oil in replacement of 25 % of milk fat had an improved nutritional value and good organoleptic properties.

Includes references.

Summary in Arabic.

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