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Utilization of plant sources to produce sherbet [electronic resource].

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El-Dairy, Sofie, Y

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Language: English Summary language: Arabic Description: P. 111-118Other title:

إستخدام مصادر نباتية في إنتاج منتجات لبنية مثل sherbet ذات قيمة غذائية [Added title page title]

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Egyptian journal of animal production, 2008 v. 45, Supplement issue [electronic resource]:

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In: Egyptian journal of animal production 2008.v.45 Sup. Iss.Summary: 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.

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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.

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