Characteristics of functional low fat ice milk produced with seeds " flax, sunflower or pumpkin " powder and stevia

Document Type : Research articles.

Authors

Dairy Department, Faculty of Agriculture, Fayoum University, Egypt

Abstract

The aim of this study is to fortify low-fat ice milk with various seeds powder, such as
flax, sunflower, and pumpkin by different percentages (1, 2, 3, 4 and 5 %), as well as stevia
(5% w/w), to provide a functional product. Due to the presence of minerals, phenolic
compounds, and antioxidant activity in this product, it has functional, nutritional, and health
advantages. The chemical, physical and sensory properties of the resultant ice milk were
studied compared with control free from any additives. The physicochemical properties of the
resultant ice milk were significantly affected over the control. The preliminary experiments
results showed that the pest added percents from flax, sunflower and pumpkin seeds powder
were 2, 4 and 4% (w/w), respectively, also the added percentage of seeds powder to the ice
milk mixes leads to an increase in fiber, total nitrogen, fat and minerals content of the final
product. According to the sensory evaluation, the ice milk prepared with 4 % (w/w) pumpkin
seeds powder was recorded the highest values of acceptance for flavor, melting quality, color
& appearance, body & texture and overall acceptability comparing to the other addition (flax
and sunflower seeds). Moreover, the obtained results revealed that the pH of different ice milk
samples was affected by the type of addition. The control ice milk had the highest pH value;
on the other hand, the pH values of the ice milk supplemented with different seeds powder
noticed that it decreases. The overrun and melting resistance of the final ice milk product also
decreased compared with control. Using of stevia (sucrose replacement) in ice milk mixes led
to a decrease in the amount of calories compared to the control.
 
 

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