Abstract
Effect of supplementing ice cream with mango's peels fibers powder on the chemical, rheological and sensory properties. Therefore 5 treatments of ice cream were made. Control ice cream treatment was prepared without mango's peel fiber powder. The other four treatments were made by adding 0.5, 1.0, 1.5, 2.0% mango's peel fiber powder. Supplementing ice cream with mango's peel fibers powder did not affect significantly (p > 0.05) titratable acidity, pH, fat and ash content of the resultant ice cream treatments. On the other hand, total solids, total protein, titratable acidity, pH, fat and ash did not change in ice cream samples during storage, for 10 weeks, scores of sensory evaluation were almost stable during the first 6 weeks of storage period then decreased slightly until the end of storage period.
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