Effect of milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of dietetic ice cream

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dc.contributor.authorBanupriya, S
dc.contributor.authorElago, A
dc.contributor.authorKarthikeyan, N
dc.contributor.authorKathirvelan, C
dc.contributor.authorTANUVAS
dc.date.accessioned2019-11-22T07:31:36Z
dc.date.available2019-11-22T07:31:36Z
dc.date.issued2017
dc.descriptionTNV_IJDS_2017_70(1)132-135en_US
dc.description.abstractAn experiment has been carried out to study the milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of ice cream. Linseed oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 per cent as a milk fat replacer to develop dietetic ice cream. Linseed oil rice bran wax organogel was obtained by combining 10 per cent (wt) of RBW and 90 per cent (wt) of linseed oil. Ice cream formulation was comprised of 12 % SNF, fat 10 %, sugar 15 %, stabilizer 0.5% and 36% Total solids. The mean value of pH in the control ice cream mix was 6.39 and in the treatment groups ranged from 6.36 to 6.38. The titrable acidity of different treatment ice creams ranged from 0.214 to 0.216 per cent and in control ice cream 0.214 per cent. Similarly the viscosity of the control ice cream mix was 66.12 and in the treatment groups ranged from 61.45 to 65.82. Mean value of overrun in the control ice cream was 37.63 per cent and it ranged from 26.98 to 34.55 per cent in different treatment ice creams. The mean whipping ability of control ice cream was 46.95 per cent and it ranged from 38.49 to 45.14 per cent in the treatments. Hence it can be concluded that milk fat replacement with linseed oil rice bran wax organogel did not have any impact on pH and titrable acidity. However, viscosity, whipping ability and overrun are not influenced by incorporation linseed oil organogel up to 2.5 per cent and beyond this level of incorporation, a decreasing trend was noticed.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810135974
dc.keywordsIce cream, linseed oil, organogels, overrun, titrable acidityen_US
dc.language.isoenen_US
dc.pages132-135en_US
dc.publisherIndian Dairy Associationen_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleEffect of milk fat replacement with linseed oil rice bran wax organogel on physico chemical characteristics of dietetic ice creamen_US
dc.title.alternativeIndian Journal of Dairy Scienceen_US
dc.typeArticleen_US
dc.volume70en_US
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