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Use of fenugreek gum in manufacture of ice cream [electronic resource].

By:

Metwally, Sonia A. H

Contributor(s):

Musa, Raya A. S

Language: English Summary language: Arabic Description: P. 385-394Other title:

أستخدام الحلبة فى صناعة المثلوجات القشدية [Added title page title]

Uniform titles:

Journal of biological chemistry and environmental sciences, 2010 v. 5 (3) Part I [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)1Summary: Fresh buffaloes’ milk was standardized to give 8% fat, 12%MSNF, then 16%sugar was added to the mix base. Five portions of mix base were prepared; in the fresh portion 0.4% ice gel 156 (Emulsifier and Stabilizer) was added and used as control. For the other four portions 0.25, 0.5, 0.75 and 1% of fenugreek seed was added as a new stabilizer instead of ice gel 156. Specific gravity and weight per gallon were decreased while the viscosity of mix was increased as the fenugreek amount was increased.

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Fresh buffaloes’ milk was standardized to give 8% fat, 12%MSNF, then 16%sugar was added to the mix base. Five portions of mix base were prepared; in the fresh portion 0.4% ice gel 156 (Emulsifier and Stabilizer) was added and used as control. For the other four portions 0.25, 0.5, 0.75 and 1% of fenugreek seed was added as a new stabilizer instead of ice gel 156. Specific gravity and weight per gallon were decreased while the viscosity of mix was increased as the fenugreek amount was increased.

Summary in Arabic.

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