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The influence of corn starch and waxy corn starch on the quality of ice milkl [electronic resource].

By:

El-Garawany, G. A

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Language: English Summary language: Arabic Description: P.455-468Other title:

تأثير نشا الذرة العادي ونشا الذرة الصمغي علي صفات المثلوج اللبني [Added title page title]

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Minufiya journal of agricultural research, 2003 v. 28 (2) [electronic resource].

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In: Minufiya Journal of Agricultural Research 2003. v.28(2)Summary: Nine treatments of ice milk were made. One was served as control (T). Four of them were made by substituting non-fat dry milk and stabilizer with corn starch (CS) at the rate of (A)15%, (B) 30%, (C) 45% and (D) 60% respectively. The other four treatments were made by replacing non-fat dry milk and stabilizer with waxy corn starch (WCS) at the rate of (E) 15%, (F) 30%, (G) 45% and (H) 60% respectively. Ice milk was stored for 4 weeks. Samples from the ice milk mixtures, fresh ice milk and during its storage period were taken for the chemical, physical and sensory investigations

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Nine treatments of ice milk were made. One was served as control (T). Four of them were made by substituting non-fat dry milk and stabilizer with corn starch (CS) at the rate of (A)15%, (B) 30%, (C) 45% and (D) 60% respectively. The other four treatments were made by replacing non-fat dry milk and stabilizer with waxy corn starch (WCS) at the rate of (E) 15%, (F) 30%, (G) 45% and (H) 60% respectively. Ice milk was stored for 4 weeks. Samples from the ice milk mixtures, fresh ice milk and during its storage period were taken for the chemical, physical and sensory investigations

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