COMPOSITION AND FUNCTIONAL PROPERTIES OF ICE MILK MADE BY THE USE OF QUINOA
Abstract: The influence of partial or complete replacing skim milk powder (SMP) and
st.abilizer/emulsifier "'ith quinoa powder (Qp) on the physico-<:hemical and organoleptic
properties of ice milk mixes and their resultant frozen products was studied.
The Qp was used to substitute 25, 50, 75, or 100% of SMP solids and the ice mixes
were prepared without the use of the mixed stabilizer/emulsifier. The obtained results
indicated that, dry matter, fat, fiber, total carbohydrate, the pH value, minerals (Mg, Fe, Zn,
P, OJ) vitamins (niacin, 13- Carotene and n- Tocopherol) were significantly increased while
the protein and ash contents, titratable acidity, minerals (Ca and K) and vitamins (riboflavin
and thiamin) were reduced significantly with the increased levels of Qp. The specific
gravity (sp.gr), weight per gallon and freezing point, viscosity as well as flow time of the
mixes content of Qp were higher than the control. In resultant ice milk, the sp. gr. and
weight per gallon were decreased and consequently the overrun and melting resistances
were increased when Qp was used in the mixes. All treatments were organoleptically
acceptable and the ice milk containing 75% Qp sbowed superior sensory properties
compared to the control followed by 50% and 100% Qp.
It could be recommended that ice milk of high quality can be made by substituting
SMP with Qp up to 100% without the need of using stabilizer/emulsifier.
Key words: ice milk, quinoa, stabilizer, rheological properties, sensory evaluation
Publication year 2016
Pages 67-75
Organization Name
serial title Egyptian J. Dairy Sci
Author(s) from ARC
Publication Type Journal
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