Study the effect of replacing the skim milk used in making ice cream with some dried fruit

Abstract Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach, apples) for ice cream production. The chemical, physical, microbiological and sensory attributes were evaluated for resultant ice cream. As the results indicated there was an increase in the total solids of resultant ice cream, especially when using banana powder because of its high carbohydrate content and low pH value of all treatments as compared to the control. As well as the specific weight and viscosity, increased in most treatments as compared to the control due to the increase in the rate of total solids . while the yield decreased in all treatments due to the increased viscosity which led to difficulty of air entering to the product. The microbial content of the resultant ice cream was decreased or close to the value of the control for all treatments except for the treatments in which the skim milk was replaced by the dried banana powder, this may be due to the fact that added fruit powder is an additional factor for increasing the number of bacteria as compared with dried skim milk powder, as well as the addition of dried fruits powder result in a slight improvement in flavor. There was an improvement in the appearance of the resultant ice cream in which banana powder was used.摘要：冰淇淋是全球广受青睐的冷冻乳制品，其品类依添加剂种类与生产工艺的差异而各有不同。本研究旨在制备可用于冰淇淋生产的脱脂乳果干粉（含香蕉、榅桲桃、苹果三种原料），并对所得冰淇淋的化学、物理、微生物学及感官属性开展评估。 研究结果表明，所得冰淇淋的总固形物（total solids）含量有所提升，其中添加香蕉粉的组别提升效果最为显著，这归因于香蕉粉较高的碳水化合物含量；且所有处理组的pH值均低于对照组。此外，受总固形物占比升高的影响，多数处理组的比重与黏度均较对照组有所升高。但所有处理组的出品率均出现下降，这是由于黏度升高使得空气难以混入产品中。 微生物学检测结果显示，除以香蕉干粉替代脱脂乳的处理组外，其余各组所得冰淇淋的微生物含量均有所降低，或与对照组水平相当。这可能是因为相较于脱脂乳粉，添加果干粉会为细菌增殖提供额外的营养基质，进而提升菌落数；同时，添加果干粉可略微改善冰淇淋的风味，其中添加香蕉粉的组别在外观品质上亦有明显提升。