Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream
[1]
Mohammed Nour-Eldin Farid Hamad, Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
[2]
Heba Hasan Nekshara, Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
[3]
Aya Saad Shasta, Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
[4]
Dina Shalaby Tarabia, Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
Damietta Governorate is famous for its production of dates especially "Hayani" dates, are producing large amounts of it in short time. "Hayani" dates gives high output and exposed to rapid deterioration during the marketing of dates, where doesn't stay more than 3 - 4 days at room temperature and become unfit for consumption, this leads to significant loss of production and not to take advantage of it so was the idea to drying the dates and stored to use throughout the year. The main idea in this search are the production of ice cream with "Hayani" dates. The objective of this research was to determine the effect of increasing Date fruits added to the ingredients on chemical composition, organoleptic properties and yield of ice cream. Six treatments of ice cream were made by adding 0, 5, 10, 15, 20 and 25% date fruit "Hayani" to the ingredients. Resultants ice cream was examined for chemical composition and organoleptic properties as follows: Ice cream treatment with 15% Dates was adjudged as the best treatment in appearance (18.13±1.40), while, significant differences were recorded between treatment by 15% Dates with treatments by 5% Dates, 10% Dates and control treatment (p<0.05, p<0.001 and p<0.05, respectively) in odor of ice cream. Ice Cream treatment with 15% Dates was coupled by the best color estimate (18.26±0.88) points out of 20. Higher estimate for Ice Cream texture was in treatment with 15% Dates (18.13±0.83) followed by treatment with 20% (17.33±3.26) and 25% Dates (17.26±1.79) points out of 20, on the other Hand, significant differences were showen between treatments with 5%, 10%, 15% and 20% Dates with control treatment (p<0.05, p<0.01, p<0.001 and p<0.01, respectively) and between treatments with 5% and 10% Dates with treatment with 15% Dates (p<0.001) in appearance of ice cream. Concerning treatments with 20% and 25% Dates, they showed significant differences with treatment with 15% Dates (p<0.001) in the Ice Cream overrun. In the end, the treatment of ice cream with 15% dates found the best ingredients.
Ice Cream, Dates, Sensory Evaluation, Chemical Composition
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