TY  - SER
AU  - El-Dairy,Sofie,Y.
AU  - Attalla,Neamah,R.
AU  - Mohamed,Eman,F.
TI  - Utilization of plant sources to produce sherbet
KW  - Calcium
KW  - Potassium
KW  - Strawberries
KW  - Tomatoes
KW  - Mango
KW  - Permeates
KW  - Butter milk
KW  - Mandarins
N1  - Includes references
N2  - Different types of sherbets were manufactured using milk different by-products; permeate, sweet whey and butter milk with the application of slome fruit juices (mango, mandarin and tomato strawberry). Analysis of the mix and resultant sherbets showed that using butter milk increased the specific gravity, weight per/kg. and total solids, while it decreased pH values, overrun and melting resistant followed by using sweet whey and permeate respectively compared with control. Using mango, mandarin and tomato strawberry improved the nutritional values of sherbets. Protein was between (4.91- 9.03g1100m/), calcium (69.6-183 1m/) potassium (211-367 mll100m/), phosphorus(42.8 - 127. 4ml/100m/), iron (1.13 _ 2.56mlIJOOml). Zinc (1.03 - 2. 12mll100 m/) and energy (129.69 - 174.76K Cal/1 00g). Fortified sherbets with mango had the highest score followed by tomato strawberry and lastly was mandarin in all treatments
UR  - http://nile.enal.sci.eg/EALE/2008/EJAP/4508/si/111.pdf
ER  -