Composition and Functional Properties of Ice Cream Made From Two Barley Varieties | ||
| Food Technology Research Journal | ||
| Volume 2, Issue 2, September 2023, Pages 64-74 PDF (621.46 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2023.316706 | ||
| Authors | ||
| Wafaa Kamel* 1; Hayat Abd- El sattar1; Rehab Gab-Allah2 | ||
| 1Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Dairy Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| The influence of complete replacement cow's skim milk either ivied or hydrolyzed and stabilizer/emulsifier with barley (Hordeum vulgare L.) milk either hulled Giza123 Var. or Hulless barley Giza130 Var. on the physico-chemical and organoleptic properties of ice cream mixes and their resultant frozen products was studied. Ice cream mixtures were standardized to contain 8% fat, 8.5% milk solid not fat (SNF) and 16% sugar. Results show that length and width of two barley varieties ranges of average, 5.9mm and long, 3.7 mm. Also, the density was 0.68 (g/ml) for Giza 123, while the mean weight and volume and density for Giza 130 were 40.2 (g), 60.5 (ml), 0.66 (g/ml), respectively. Results showed that, Giza123 var. was higher than Giza130 var. in crude protein, crud fat, Ash and crude fiber contents which were 11.25, 2.86, 2.93, and 3.14 % respectively. Main while Giza130 var. was higher in moisture, total carbohydrate, and β-glucan (10.22, 71.50, and 6.10% respectively). Barley ice cream mix was characterized by increased values of dry matter, protein, fiber, acidity and antioxidant activity were significant increased while the pH value and ash were reduced significantly. The specific gravity (sp.gr), weight per gallon and freezing point, viscosity as well as flow time of the barley mixes were higher than the control. In resultant ice cream, the sp. gr., weight per gallon and melting resistances were increased and consequently the overrun was decreased when barley milk was used in the mixes. All treatments were organoleptically acceptable and the hulless ice cream showed superior sensory properties compared to the other treatment. It could be recommended that ice cream of high quality and with low cost can be made by replacement cow milk with barley milk without the need of using stabilizer/emulsifier. | ||
| Keywords | ||
| Barley; Ice cream; Physico-chemical properties; Sensory evaluation | ||
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