PARTIAL SUBSTITUTION OF NON FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE
Abstract: he current study was carried out to investigate some quality
attributes of ice milk prepared from dehulled black rice
flour. Dehulled black rice flour used as a partial substitute of
skim milk powder (SMP) at ratios of zero (control), 25, 50, 75 and
100% and as a stabilizer in ice milk mixes. The chemical, physical,
and rheological properties as well as sensory attributes of resultant
ice milk samples were studied. Results showed that, substitution of
SMP with dehulled black rice flour was significantly associated with
increase in carbohydrates content, while crude protein and ash
decreased significantly in ice milk mixes. Specific gravity was
affected with the ratio of substitution in both mixes and resultant
ice milk and therefore the overrun percent was significantly
changed in the samples. Increasing the ratio of substitution with
dehulled black rice flour of ice milk led to increase the values of
antioxidant activity in the mixes. Ice milk mixes showed lower
whipping ability with higher substitution ratios of SMP by dehulled
black rice flour. Implementing dehulled black rice flour in ice milk
recipes led to slightly lower acidity with higher freezing point and
the product showed higher ability to melt down with increasing the
ratio of dehulled black rice flour. Apparent viscosity of mixes
increased significantly with rising of the substitution levels.
Utilization of dehulled black rice flour in ice milk manufacture led to
increase iron, zinc and potassium contents. The substitution of SMP
with dehulled black rice flour up to was accepted 50% sensory
attributes of ice.
Key words: skim milk powder, stabilizer, antioxidant.
Publication year 2017
Organization Name
serial title Egypt. J. Agric. Res.,
Author(s) from ARC
External authors (outside ARC)
    ايات ابراهيم رزق قسم بحوث تكنولوجيا الالبان ، معهد بحوث تكنولوجيا الاغذية ، مركز البحوث الزراعية
Publication Type Journal
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