Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) a...
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| Veröffentlicht in: | Journal of food science and technology 2015-10, Vol.52 (10), p.6425-6434 |
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| description | The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (
P ≤ 0.05
) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability. |
| doi_str_mv | 10.1007/s13197-015-1755-x |
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P ≤ 0.05
) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-015-1755-x</identifier><identifier>PMID: 26396387</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acidity ; Barley ; Cellulose ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy products ; Flour ; Food quality ; Food Science ; Freezing ; Freezing point ; Ice cream ; Ingredients ; Milk ; Nutrition ; Original ; Original Article ; Physicochemical properties ; Proteins ; Sensory perception ; Specific gravity ; Studies ; Sugar ; Viscosity</subject><ispartof>Journal of food science and technology, 2015-10, Vol.52 (10), p.6425-6434</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c455x-7e98077fd3026fe90c1d218a7d1215127b27c95b0143ded3521096bd684342123</citedby><cites>FETCH-LOGICAL-c455x-7e98077fd3026fe90c1d218a7d1215127b27c95b0143ded3521096bd684342123</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573159/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573159/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,41487,42556,51318,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26396387$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abdel-Haleem, Amal M. H.</creatorcontrib><creatorcontrib>Awad, R. A.</creatorcontrib><title>Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (
P ≤ 0.05
) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.</description><subject>Acidity</subject><subject>Barley</subject><subject>Cellulose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy products</subject><subject>Flour</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Freezing</subject><subject>Freezing point</subject><subject>Ice cream</subject><subject>Ingredients</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Physicochemical properties</subject><subject>Proteins</subject><subject>Sensory perception</subject><subject>Specific gravity</subject><subject>Studies</subject><subject>Sugar</subject><subject>Viscosity</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kc9q3DAQxk1paEKSB-ilCHrpRa1mZFn2pVBCmhQCPbQ9C9mSdx1kK9GfZvdp-jB5sWjZJKSF6jJC85tP8_FV1VtgH4Ex-SkCh05SBoKCFIJuXlVHrJOCtjXD1-XOECmAEIfVaYzXrByOskX2pjrEhncNb-VRtfrhZ0tus3ZT2hKdUpj6nGwkfiTO35FRJzINlgzB6pnE3Mc0pQIYcjelNVln52yMpNfB2S0Znc-B6MU8Pdz_oSuXB72cVAejdtGePtbj6tfX859nl_Tq-8W3sy9XdKiF2FBpu5ZJORrOsBltxwYwCK2WBhAEoOxRDp3oGdTcWMMFAuua3jRtzWsE5MfV573uTe5nawa7pKCdugnTrMNWeT2pvzvLtFYr_1vVQnIQXRH48CgQ_G22Mal5ioN1Ti_W56hAQoMCW1EX9P0_6HWxvxR7OwoldiWcQsGeGoKPMdjxeRlgapek2iepCqx2SapNmXn30sXzxFNuBcA9EEtrWdnw4uv_qj4AoeOqWQ</recordid><startdate>201510</startdate><enddate>201510</enddate><creator>Abdel-Haleem, Amal M. 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H.</au><au>Awad, R. A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-10</date><risdate>2015</risdate><volume>52</volume><issue>10</issue><spage>6425</spage><epage>6434</epage><pages>6425-6434</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (
P ≤ 0.05
) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26396387</pmid><doi>10.1007/s13197-015-1755-x</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Acidity Barley Cellulose Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy products Flour Food quality Food Science Freezing Freezing point Ice cream Ingredients Milk Nutrition Original Original Article Physicochemical properties Proteins Sensory perception Specific gravity Studies Sugar Viscosity |
| title | Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan |
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