Preparation and Evaluation of Home-made Chocolate Ice-cream from Dates seeds and Carob Powder

Author

Home Economics Department - Faculty of Specific Education - Kafr El-Sheikh University - Nutrition and Food Science

Abstract

The highest protein content (3.27%) was observed in IC4. Total soluble solids were also similar for all the formulations, varying from 27.41° Brix in formulation IC8 to 30.62° Brix in ICc followed by IC2 as 29.81° Brix with being Formulation IC fortified with nuclei dates presented the highest total soluble solids.
The dry matter contents (%) of the ice-cream slightly increased as the addition of nuclei dates and carob powder. It was observed that pH decreased and acidity increased in the samples supplied with nuclei dates and powder, IC1 showed the lowest pH value (4.61).
The samples enriched with carob powder had higher viscosity and longest first dripping time due to the high water binding capacity of them. The results of ice cream melting showed that high resistance to melting had the ice-cream with new additives. Addition of nuclei dates and carob powder had significant impact on the sensorial characteristics. IC5 with 75% nuclei dates had the highest firmness (7.71) and IC4 had the highest viscosity scores (6.50). IC8 had the highest smoothness score (9.81). There is a decrease in smoothness score with increasing powder addition. Taste and odor score was greatest in sample IC8 and least in sample IC1. It could be related to more sweetness of carob powder.
When studying the economic cost, it was noted that the cost of one liter of ice-cream prepared from date nuclei decreased (from 21.25 to 17.50), followed by carob ice-cream (from 23.75 to 20.00) compared with control ice-cream (25.00).

Keywords

Main Subjects

Files

Share

How to cite

Statistics