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170450

FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER

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Last updated: 04 Jan 2025

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Abstract

Effect of supplementing ice cream with mango's peels fibers powder on the chemical, rheological and sensory properties. Therefore 5 treatments of ice cream were made. Control ice cream treatment was prepared without mango's peel fiber powder. The other four treatments were made by adding 0.5, 1.0, 1.5, 2.0% mango's peel fiber powder. Supplementing ice cream with mango's peel fibers powder did not affect significantly (p > 0.05) titratable acidity, pH, fat and ash content of the resultant ice cream treatments. On the other hand, total solids, total protein, titratable acidity, pH, fat and ash did not change in ice cream samples during storage, for 10 weeks, scores of sensory evaluation were almost stable during the first 6 weeks of storage period then decreased slightly until the end of storage period.

DOI

10.21608/mjfds.2020.170450

Keywords

Ice cream, mango's peel powder, titratable acidity

Authors

First Name

Kh. M. K.

Last Name

Kebary

MiddleName

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Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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Orcid

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First Name

S. A.

Last Name

Hussein

MiddleName

-

Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

R. M.

Last Name

Badaw

MiddleName

-

Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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Volume

5

Article Issue

2

Related Issue

24844

Issue Date

2020-04-01

Receive Date

2021-05-17

Publish Date

2020-04-01

Page Start

15

Page End

16

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 5_Issue 2_Pages 15-16.pdf

PDF . 122.3kB

Link

https://mjfds.journals.ekb.eg/article_170450.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=170450

Order

2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER

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Article

Created At

23 Jan 2023