Effect of using germinated fenugreek on the quality of ice milk

*Hayam El Gazzar, *Magda Abd El Aziz and **Waheed. I. A. Nasr

Abstract

The present work was assessed to study the effect of supplementing ice milk with germinated Fenugreek blended in permeate (GFBP) on its quality. Ice milk mix was supplemented with GFBP at ratios 0, 2, 4, and 6 %. Changes in the physical and chemical properties of ice milk were investigated. The results indicated that increasing the ratio of GFBP in ice milk caused a gradual increase in viscosity and overrun, while values of pH, specific gravity, weight per gallon, freezing point and melting resistance were gradually decreased. Also, the supplementation with GFBP raised the total solids, protein, crude fiber, volatile fatty acids and caloric values. Amino acids content showed that ice milk supplemented with GFBP contained most amino acids at higher concentration than the control. Moreover, GFBP highly increased the level of vitamins (α- tocopherol, B3, B6, B9 and B13) and minerals (Ca, P, Fe, Mg &Zn) of ice milk compared with the control. Sensory evaluation revealed that ice milk supplemented with GFBP at ratios 2 and 4 % were highly accepted and gained more scores. It could be concluded that using GFBP in making ice milk is a good source for vitamins and minerals which improved the nutritional and functional values of the product.

Key words

Ice milk, Germinated Fenugreek, Permeate, Physical properties, Chemical composition, Sensory evaluation.