Improving the Physicochemical and Sensory Properties of Supported Ice Cream Fortified with Dates by Adding Kappa-Carrageenan

Abstract

Abstract The aim of the research is to introduce kappa-carrageenan in the manufacture of ice cream instead of carboxymethyl cellulose and to know its effect on the chemical and biological properties. three replicates of the control treatment T1, two replicates of the treatment in which 50% of the CMC was replaced with kappa-carrageenan T2, and three replicates of the treatment in which all of the CMC was replaced with kappa-carrageenan T3. The chemical composition of Zuhdi dates were (70.69, 59.20, 2.68, 0.47, 2.57, and 18.28 %) for each of the total sugars, reducing sugars, protein, fats, total ash and moisture (respectively). The physical examinations of Al-Zuhdi dates showed that the solids value was 75.00, the refractive index was 1.3560, the color intensity was 1.50, and pH was 6.60. pH was in between T1 and T3 amounted to 6.6 and 6.8, respectively, and the total acidity between T1 and T3 were 0.23 and 0.20, respectively, and the results showed no significant differences for the total solids, they were (28, 29, and 30%) and the refractive index was 1.3810, 1.3811, and 1.3837. Sensory tests showed that there were significant (P≤0.05) differences for the ice cream in texture, composition, resistance to melting, and no significant differences appeared in taste, color, and external appearance, and there was no growth of microorganisms and total number of bacteria, Psychrophile bacteria, coliform bacteria, yeasts, and molds.