QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER

Abstract

The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did not affect significantly the acidity of ice milk mixes. Supplementing ice milk with mango's peels powder increased the specific gravity, weight per gallon, melting resistances, total solids and protein content of the resultant ice milk. Overrun did not change by adding mango's peel powder up to 1.0%, while increasing the rate of adding mango's peel powder above that decreased the overrun. Although all ice milk treatments were accepted by the panelists ice milk treatments T1, T2 those made by adding 1.0 and 1.5% mango's peel powder gained the highest scores of organoleptic properties and were the most acceptable ice milk treatments. The scores of organoleptic properties of all ice milk did not change during the 8 weeks of storage. Titratable acidity, total solids, fat total protein and ash contents did not change significantly during the storage period.