000			02734nab a2200313 a 4500
003			ENAL
008			210103s2020 ua || |ss| eng d
040			_aEAL _cEAL
041			_aeng _bara
043			_af-ua
090			_aART AJAR V45 No1 2
100	1		_aAbd- ElGhany, M. E.
240	1	0	_aAl-Azhar journal of agricultural research, 2020 v.45 (1) _h[electronic resource].
245	1	0	_aUsing of red palm oil as milk fat healthy replacer in ice milk _h[electronic resource]
246	1	5	_aاستخدام زيت النخيل الاحمر كبديل صحي لدهن اللبن فى المثلوجات اللبنية
300			_ap. 8-22.
347			_atext file _bPDF
504			_aIncludes references.
520			_aThis research was performed to throw the light on the use of fresh red palm oil as milk fat substitute in formula of ice milk, and to investigate the effect of this replacement on the quality characteristics at different concentrations. Ice milk samples were prepared by substituting 25, 50, 75 and 100% of milk fat in control mix (5%) with red palm oil. We investigated physico-chemical properties of red palm oil (refractive index, color, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition and oxidative stability. Using of red palm oil at different concentrations led to increase the content of carotenoid and vitamin E and caused either improvement or retention of physiochemical quality criteria (pH value, acidity, overrun, melting rate, fatty acids, color values, sensory, carotenoid and vitamin E). The appearance of ice milk was affected by the amount of red palm oil. Incorporation was positively correlated to yellowness intensity, when the ratio of red palm oil to whipping cream increased from 25% to 100% treatments. Also, ice milk produced with red palm oil containing 25 and 50% showed similar or even better-quality characteristics with respect to samples made with milk fat. In conclusion, the combination of red palm oil contributes to more intensity in yellowness as beta carotene, vitamin E, viscosity and percentage of overrun of formulation. Keywords: Red palm oil, ice milk, physico-chemical properties, fatty acid, phytonutrients.
546			_aSummary in Arabic.
650		0	_917839 _aIce milk.
650		0	_95699 _aFatty acids _xHealth aspects
700	1		_aHegazy, A. M.
700	1		_aBasuny, A. M.
700	1		_aZaghlool, A. N. _932821
773	0		_tAl-Azhar journal of agricultural research. _g2020 v.45(1) _x1110-1563 _7nnas _wu200061
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2020/AJAR/4520/1/8.pdf _zFull Text Article.
942			_cAR _2alc
999			_c67432 _d67432