Document Type : original papers
Authors
1
Department of Dairy Sci. and Techno., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.
2
Animal Production Research Institute, Dokki - Giza.
3
Dairy Science, Faculty of Agriculture, Menoufia university , shibin El-Kom
Abstract
The impact of incorporating red grape pomace powder (RGPP) on chocolate ice milk's chemical, physical, and sensory properties was investigated. Five ice milk treatments were created by inserting 0.0, 1.0, 2.0, 3.0, and 4.0% RGPP. Results showed that adding RGPP to the chocolate ice milk samples increased the weight per gallon and specific gravity, while it did not significantly influence the mix's acidity. Moreover, BGPP increased total solids, melting resistance, protein content, ash content, dietary fiber, total phenolic compounds, and antioxidant activity of the eventual chocolate ice milk. Adding RGPP up to 2% had little effect on overrun; however, adding more RGPP than that reduced overrun. Panelists accepted all treatments; however, the sample T2 and T3, which were created by adding 2.0 and 3.0% RGPP, were the most acceptable and obtained the highest scores for organoleptic qualities. During the first six weeks of the storage period, there was no significant change (P > 0.05) in the sensory characteristics score for any of the treatments; however, during the final six weeks, the score decreased. Throughout the storage period, there was no discernible change in titratable acidity, total solids, total protein, fat, pH, dietary fibers, or ash content. On the other hand, throughout the storage period, all treatments' antioxidant activity and total phenolic components considerably declined (P < 0.05).
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