Effect of Adding Tiger Nut Milk on Rheological, Physicochemical, Nutritional and Organoleptic Properties of Ice Cream.

Document Type : Research and Review Papers

Authors

1 Dept. of Dairy Sciences- Sohag University

2 Food Science and Human Nutrition Department College of Agriculture and Food Qassim University Buraydah 51452 Saudi Arabia

3 Food Science and Technology Department Faculty of Agriculture and Natural Resources Aswan University Egypt

4 Dairy and Food Science Department Faculty of Agriculture South Valley University Egypt

Abstract

Tiger Nuts (TN) are an excellent food choice due to their rich mineral and bioactive components. Ice cream formulations (10% fat,11% SNF,16% sugar,0.5% gelatin and 0.5% vanilla ) using TN milk instead of cow milk with a partial replacement, six ice cream samples were produced and marked as TNIC-0: control ice cream, TNIC-10: ice cream with10% of its cow milk content partially replaced with TN milk, TNIC-20: ice cream with 20% of its cow milk content partially replaced with TN milk, TNIC-30: ice cream with 30% of its cow milk content partially replaced with TN milk, TNIC-40: ice cream with 40% of its cow milk content partially replaced with TN milk, TNIC-50: ice cream with 50% of its cow milk content partially replaced with TN milk, respectively. The impact of substituting cow's milk with TN milk on ice cream's physicochemical, rheological, and organoleptic properties was examined. Adding TN milk in a combination resulted in ice cream mixes with more total antioxidant activity, total phenol levels, and ash content compared to the control (100% cow milk). Titratable acidity value% increased with increasing TN milk levels in ice cream samples, which ranged from 0.33 to 0.41. All functional ice cream formulations with tiger nut milk showed higher viscosity, melting resistance, and overrun percentages than the control. Regarding taste, color, texture, and melting quality in the mouth, there is no appreciable difference between control and ice cream incorporated with tiger nut milk at different ratios. Therefore, cow's milk can be replaced with TN milk up to 50% in the ice cream industry to raise nutritional value and functional properties.

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