QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

Document Type : original papers

Authors

1 Department of Dairy Sci. and Techno., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

2 Department of Science, Animal Production Research Institute, Dokki – Giza.

3 Dairy Science, Faculty of Agriculture, Menoufia university , shibin El-Kom

Abstract

Supplementation ice milk treatments with dried black grape pomace powder (DBGP) were at the rate of 0.0, 1.0, 2.0, 3.0, and 4.0 %. Specific gravity and weight per gallon of ice milk mixture increased by increasing the rate of supplementation with BGPP. Supplementation of chocolate ice milk with DBGP caused a significant increase in specific gravity, weight per gallon, melting resistance, total solids, protein, ash, dietary fiber, total phenolic compounds contents, and antioxidant activity. Adding DBGP up to 2.0% didn't affect the overrun of chocolate ice milk, while the rate of supplementation decreased the chocolate ice milk overrun treatments. Chocolate ice milk treatment additions of 2.0% and 3.0% DBGP gained the highest values of organoleptic properties. The total phenolic compounds content and antioxidant activity of chocolate ice milk decreased as the storage period proceeded, while acidity, pH values, total solids, fat, protein, and dietary fiber contents didn't change throughout the storage period of chocolate ice milk.  

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