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Effect of different levels of strawberry juice on some properties of ice cream [electronic resource].

By:

Abdel-Fatah, Nada M

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Language: English Summary language: Arabic Description: P.1071-1084Other title:

تأثير استخدام نسب مختلفة من عصير الفراولة علي خواص الآيس كريم [Added title page title]

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Zagazig Journal of agricultural research, 2009 v. 36 (5) [electronic resource].

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In: Zagazig Journal of agricultural research 2009.v.36(5)Summary: The effect of adding different levels of strawberry jnice (0.0,25 and 50%) on the quality of ice cream was evaluated. Control ice cream was made from pasteurized buffalo's milk standardized to 5% fat, 17% saccharose and vanilla. 2Experimental ice cream were prepared form pasteurized buffalo's milk containing % fat, 17% saccharose, with added 25% or 50 % strawberry juice,respectively. The obtained results showed that ice cream made with added 25% strawberry juice significantly increased the whipping ability of ice cream mix and increased the ash, protein contents and the overall acciptaptability of ice cream.

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The effect of adding different levels of strawberry jnice (0.0,25 and 50%) on the quality of ice cream was evaluated. Control ice cream was made from pasteurized buffalo's milk standardized to 5% fat, 17% saccharose and vanilla. 2Experimental ice cream were prepared form pasteurized buffalo's milk containing % fat, 17% saccharose, with added 25% or 50 % strawberry juice,respectively. The obtained results showed that ice cream made with added 25% strawberry juice significantly increased the whipping ability of ice cream mix and increased the ash, protein contents and the overall acciptaptability of ice cream.

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