Utilization of Egyptian mulberry fruits to improvement the physicochemical and nutritional properties of ice milk

Abstract

Ice milk is one of the most important popular dairy products, as it is consumed by all age groups and is especially preferred by children, especially in the summer. This research aims to produce functional ice milk using one of the lovable fruits that have a high nutritional and health value, which is the mulberry. The mulberry pulp is a good source of nutrients such as crude fiber, ash, and carbohydrates and biologically active biomolecules such as phenols, alkaloids, terpenoids, amino sugars, antioxidants, etc. Two species of mulberry fruits namely white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) planted in Egypt were used in this study. The objective of this research was to study the effect of mulberry pulp addition by ascending levels (3, 6, and 9%) of both white mulberry pulp (WMP) and black mulberry pulp (BMP) severally, with mixed between them at level 6% on the nutritional value, physicochemical properties and organoleptic evaluation for produced ice milk. The present results showed that the incorporation of WMP or BMP into ice milk formula led to increasing the contents of crude fiber, ash, and carbohydrates as compared with the control sample.