El-Den, E., omar, N. (2025). PRODUCING SYNBIOTIC ICE CREAM. Menoufia Journal of Food and Dairy Sciences, 10(2), 19-30. doi: 10.21608/mjfds.2025.386963.1017
Elham Amin El-Den; Nevein said omar. "PRODUCING SYNBIOTIC ICE CREAM". Menoufia Journal of Food and Dairy Sciences, 10, 2, 2025, 19-30. doi: 10.21608/mjfds.2025.386963.1017
El-Den, E., omar, N. (2025). 'PRODUCING SYNBIOTIC ICE CREAM', Menoufia Journal of Food and Dairy Sciences, 10(2), pp. 19-30. doi: 10.21608/mjfds.2025.386963.1017
El-Den, E., omar, N. PRODUCING SYNBIOTIC ICE CREAM. Menoufia Journal of Food and Dairy Sciences, 2025; 10(2): 19-30. doi: 10.21608/mjfds.2025.386963.1017
1Dairy Science, Faculty of Agriculture, Menoufia University, Shibin El-Kom
2Dairy Science, Faculty of Agriculture, Menoufia university , shibin El-Kom
Abstract
In this study, Siwi roasted date seed powder was used as a powder product of the date factories to fortify ice cream with a coffee-like flavor. Roasted dates contain minerals, phenolic, and antioxidant compounds. In this study, we also used bifidobacteria as a probiotic. Seven ice cream treatments were made by adding 3.5, 4.5, and 5.5% roasted seed powder. Nescafe ice cream mix was prepared with the following composition: 4% fat, 13% milk solids not fat, 15% sucrose, 0.5% stabilizer, 2.5% Nescafe powder. Control ice milk was made without any additives, and another three treatments were made by adding 3.5, 4.5, and 5.5% roasted date seed powder. The other three treatments were made by adding roasted seed powder and encapsulated bifidobacteria. Nescafe powder was added for all treatments. Results showed that adding roasted seed powder increased the titratable acidity, while pH values had a contrary effect. Adding bifidobacteria did not significantly impact the specific gravity, weight per gallon, melting resistance, and overrun. Adding RDSP increased the overrun, melting resistance, specific gravity, weight per gallon, and viscosity. It also increased the total solids, ash, protein, and fat according to the addition. The most acceptable treatments are T3 and T4. So, it can be recommended that the T4 is the best as it contains bioactive compounds and probiotic bacteria, and it gives the ice cream a desirable color and coffee-like flavor, but without caffeine.
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