EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY

A. Abou Zeid, Nadia; N. Zedan, A.; S. El-Sisi, A.; O. M. Ali, A

doi:10.21608/mjfds.2015.315169

EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY

Authors

¹ Dairy Science and Technology Department, Faculty of Agriculture , Minufiya university, Shebin El-kom, Egypt.

² Dairy Science and Technology Department, Faculty of Agriculture , Minufiya university, Shebin El-kom, Egypt

³ Department of Dairy Res, Food Techn. Res. Institute, Agric. Res. Center, Giza , Egypt.

10.21608/mjfds.2015.315169

Abstract

The main objectives of the present study wase to determine the combined effect of skim milk powder and chickpea on ice milk properties. five treatments of mixes T1, T2, T3, T4 and T5 were prepared by substituting 10, 25, 50, 75, and 100% of skim milk powder with chickpea flour, respectively. The specific gravity and weight per gallon of the resulted ice milk decreased significantly with increasing chickpea flour. The overrun increased significantly when chickpea flour increased up to 50% while decreased significantly at level 75 and 100% replacing skim milk powder with chickpea flour caused a significant decrease in the rate of melting. Ice milk made by replacing 50% of SMP with chickpea flour showed the highest content of both total and non- essential amino acids and total essential amino acids except lysine and isoleucine, valine, threonine and methionine. content was clearly increased . Increasing chickpea flour caused a remarkable increase in crude fibers and minerals ( selenium, iron, manganese, potassium and zinc).
Substituting up to 50% of skim milk powder with chickpea flour would yield ice milk with the highest nutritional value and the best physical and organoleptic properties without adversely affecting during storage up to 4 weeks.

Keywords