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140137

THE USE OF COLOSTRUM TO IMPROVE THE FUNCTIONAL AND CHEMICAL PROPERTIES OF ICE CREAM

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Last updated: 04 Jan 2025

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Abstract

Ice cream is made using different proportions of colostrum. The physical chemical activity, rheology, antioxidant scavenging and organoleptic properties of colostrum-fortified ice cream were studied. From the results obtained, it was found that there was an increase in the content of protein, carbohydrates and antioxidants by adding colostrum during the manufacture of ice cream and the T3 score was higher (30% colostrum) than control. The chemical composition of the produced ice cream indicates excess fat, ash, TS and mineral contents; there was also an increase in the viscosity and antioxidant activity by increasing the added colostrum. On the other hand, all types of ice cream showed a decrease in mating rate. Tissue properties (TPA) are improved by increasing the amount of added colostrum. Conclusively, there was improvement in nutritional and sensory properties by adding colostrum.  

DOI

10.21608/jpd.2020.140137

Keywords

Ice cream, Colostrum, physic-chemical, antioxidant activity and sensory quality

Authors

First Name

Abed

Last Name

Saleh

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt.

Email

abed.saleh@yahoo.com

City

Agric. Res. Center, Ministry of Agric, Egypt.

Orcid

-

First Name

Mohamed

Last Name

Moussa

MiddleName

Arafa

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric., Egypt

Email

-

City

Animal Pro. Res. Institute, Agric. Res. Center

Orcid

-

First Name

Eamadan

Last Name

Hassabu

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric., Egypt

Email

-

City

Animal Pro. Res. Institute, Agric. Res. Center

Orcid

-

First Name

Amal

Last Name

Ewis

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric., Egypt

Email

-

City

Animal Pro. Res. Institute, Agric. Res. Center

Orcid

-

Volume

25

Article Issue

4

Related Issue

12176

Issue Date

2020-10-01

Receive Date

2020-08-06

Publish Date

2020-10-01

Page Start

363

Page End

375

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 25_Issue 4_Pages 363-375.pdf

PDF . 491.5kB

Link

https://jpd.journals.ekb.eg/article_140137.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=140137

Order

2

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

THE USE OF COLOSTRUM TO IMPROVE THE FUNCTIONAL AND CHEMICAL PROPERTIES OF ICE CREAM

Details

Type

Article

Created At

22 Jan 2023