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Effect Of Vegetable Oils Blend On Physico Chemical Sensory Characteristics Of Low Fat Ice Cream

by Gohar Abbas Khan | Prof. Dr. Muhammed Abdullah | Dr. Jalees | Muhammed Nadeem.

Material type: book Book; Format: print Publisher: 2010Dissertation note: Ice cream is the most popular dairy product and equally liked by people of all ages. Milk fat is important to ice cream because t increases the richness of flavor, produces a smooth characteristic texture, gives body to the ice cream and contributes good melting properties. intake of milk fat has been associated with coronary heart disease. Vegetable Cats are used extensively as fat sources in ice cream. Palm oil having low melting point and high iodine value which is also used in ice cream manufacturing as source of vegetable fat. In this research work of ice cream manufacturing, milk fat was replaced with palm oil and sunflower vegetable oil to find out the optimum level at which milk fat could he replaced with vegetable oil blend and to develop a more health friendly ice cream which has lower level of saturated fatty acids and no trans fatty acids. The experiment was involved in making five types of ice cream and fifteen batches of ice cream were prepared. Mix was heated to 80 °C. homogenized in a clean and sanitized double stage homogenizer. Pasteurized and homogenized mix was cooled immediately to 4 °C and will be aged at this temperature for 24 hours. The mix was then frozen. Analysis of ice cream for chemical tests including pH, acidity, fat, protein, ash, total solids and physical tests including color, flavor, taste and overall acceptability, physical parameters of ice cream for whippingability, hardness, overrun measurement, melting test, viscosity and storage study was determined. The data obtained was statistically analyzed to find out the effect of treatment and storage intervals. Compositional attributes like fat, protein, ash and total solid contents were not influenced by the addition of vegetable oil blend at all levels i.e from 25% to 100% replacement. Compositional attributes were not influenced by storage period of 60 days. Addition of vegetable oil blend did not have significant effect of pH and acidity of different treatments. During storage of 60 days pH slightly decreased while acidity increased non significantly. The addition of vegetable oil in different treatments of ice cream tended to decrease the whippingability with increase levels of vegetable oil blend. Whippingability decreased throughout storage period of 60 days in all treatments. Decrease in whippingability may be due to increased level of vegetable oil blend in ice cream. Overrun varied between different treatments of ice cream .The maximum level of overrun was observed in T2 (81.91) and minimum level in T4 (65.11). Decrease in overrun may he due to increased level of vegetable oil blend in mix of ice cream. Effect of storage on treatments was significant. The interaction between treatments and storage was also non significant. Melting resistance varied between different treatments of ice cream and maximum level of melting resistance in T2 (45.83) and minimum level in T0 (2 9.83). l) Decreased in melting resistance may be due increase level of vegetable oil blend in mix of ice cream. Flavor of different treatments of ice cream varied significantly among each other and the maximum score for flavor was in T2 (8.08) and minimum in T4 (6.74). Flavor slightly decreased throughout storage period of 60 days in all treatments. Statistical data for color of different treatments of ice cream indicated that all treatments varied significantly among each other and the maximum score for flavor was in T2 (8.97) and minimum in 14 (5.64). Color slightly decreased throughout storage period of 60 days in all treatments. The mean scores for taste of modified vegetable fat in different treatments of ice cream showed that maximum level of score of taste was in 12 (8.23) and minimum in 14 (5.89). Decline in flavor score may be due to increase in modified vegetable oil in ice cream. Overall acceptability scores were affected significantly with different treatments of ice cream with modified vegetable fat addition and storage interval and also significant. Judges placed 12 (8.08) at the top which differed significantly with other treatments of ice cream while the lowest mean overall acceptability scores were assigned to '1,4 (5.77). Storage also had significant effect on overall acceptability scores. The main objective of this research work was to replace milk fat with vegetable oil blend in the production of ice cream. Replacement of milk fat at 12 level i.e (50% milk fat and 50 % vegetable oil blend) did not have adverse effect on fat, protein,ash, total solids, pH and acidity of ice cream. As evident from the sensory scores T2 obtained maximum score for color, flavor, taste and overall acceptability and did not influence significantly from control. It is concluded that satisfactory quality ice cream can be manufactured by replacing 50% milk fat with 50% vegetable oils blend Availability: Items available for loan: UVAS Library [Call number: 1152,T] (1).

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Study Of Physicochemcial And Microbioloigcal Quality And Adulteration Of Processed Fluid Milk In Punjab

by Abdul Rehman | Prof. Dr. Muhammad Abdullah | Dr. Jalees | Dr. Muhammad Ayaz.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: 2010Dissertation note: Milk production, handling, storage, transportation and marketing of milk is handled in a primitive way in Pakistan. Mostly middle man and contractors are involved in the collection, marketing and distribution of milk. Most of the milk is produced in rural areas and transported to cities where it is supplied to milk plants and also to house consumers. During transportation and distribution there is no refrigeration involved. Middle man adds ice to keep the milk cool and prevent from spoilage. In addition, they also add chemical to kill bacteria and prevent spoilage of milk. Adulteration of milk is one of the most serious issue in the dairy sector of Pakistan, causing not only major economic losses for the processing industry, but also major health risks for the consumers. Milk is a perishable item and to prevent the spoilage of milk various chemicals are added by the milk collectors. In addition, the microbiological quality of milk is very important which directly concern not only with milk spoilage but also consumer's health Keeping in view the above mentioned factors, study was conducted to determine the physico-chemical, microbiological and adulterants in processed milk in Punjab. A total of 30 samples of UHT and 30 samples of pasteurized milk were collected and examined from production units in Punjab. Density in UHT milk ranged from 22.53+0.08 to 28.44+0.27 and in pasteurized milk ranged from 23.43+0.35 to 27.21±0.17. Conductivity in UHT milk ranged from 9.72+0.38 to 11.33+0.28 and in Pasteurized milk ranged from 9.13+0.08 to 10.13±0.18. Freezing point in UHT milk ranged from -0.49+0.006 ºC to -0.45±0.005 ºC and in pasteurized milk brands ranged from -0.47+0.002 ºC to -0.45+0.008 ºC. Fat in UHT milk ranged from 3.74+0.17 % to 3.99+0.31 % and in Pasteurized milk fat ranged 3.46+0.09 % to 3.60+0.01. SNF in UHT milk ranged from 7.65+0.30 % to 8.03+0.66 % and in Pasteurized milk SNF ranged from 7.57+0.13 % to 7.89+0.08 %. Protein in UHT milk ranged from 3.16+0.11 % to 3.24+0.03 %, in Pasteurized milk protein ranged from 2.92+0.09 % to 3.05+0.03. Lactose in UHT milk ranged from 3.90+0.01 % to 4.08+0.04 %, in Pasteurized milk lactose ranged from 3.69+0.16 to 4.05+0.04. Ash in UHT milk ranged from 0.70+0.003 % to 0.75+0.003 %, in Pasteurized milk ash ranged from 0.54+.08 % to 0.73±0.01 %. Water added in UHT milk ranged from 6.36+0.33 % to 11.11+0.06 % in Pasteurized milk water added ranged from 8.74±0.04 % to 11.54+0.02 %. pH in UHT milk ranged from 6.67+0.01 to 6.82+0.008, in Pasteurized milk pH ranged from 6.38+0.19 to 6.76+0.11. Acidity in UHT milk ranged from 0.15+0.03 % to 0.16+0.06 % and in Pasteurized milk acidity ranged from 0.14+0.003 % to 0.16+0.01 %. TPC in Pasteurized milk ranged from 5.0 x 104+1.2 x 104 to 6.8 x 104+2.3 x 104 . Coliform count in Pasteurized milk ranged from 62+3.84 to 378+25.98. Staph aureus Count in Pasteurized milk ranged from 63.33+4.41 to 275.32+17.32. All UHT milk brands were found negative for TPC, Coliform, Staph aureus and Yeast and Mold count. The qualitative tests adulterants were performed by (M.A.T) Kit. In UHT and Pasteurized brands the adulterants found were Salt, Sugar, Starch and Hydrogen peroxide. Conclusion On the basis of present finding, it is concluded that water addition was one of the major factors present in every segment of milk marketing which decreases the fat and SNF content of milk and markedly effect the physical and chemical quality of milk. Consumers may also be facing potential public health hazards caused by chemical adulteration and food borne pathogens in the milk. Availability: Items available for loan: UVAS Library [Call number: 1207,T] (1).

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Qualitative Studies Of Cheese Made By Using Bifidobacterium Bifidum & Lactobacillus Acidophilus

by Abid hussain | Dr. Saima inayat | Dr. Jalees | Dr. Muhammad ayaz.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2042,T] (1).

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