J. Allrlc. Sci. Mansour. Unlv., 3D (5): 2639 - 2650, 2005
SOME PHYSICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF ICE MILK CONTAINING ROLLED OATS EI· Kholy, Amira M. Dairy Department, Faeutty of Agriculture. Suez Canal UniversIty, Ism.lII. 41522, Egypt. E-mail: .mlr••
[email protected]
ABSTRACT Reduced fat and fat free rolled oats ice milk
were
prepared from mixes that
eo
were subJected to replacing ~al at ratios of tero, 20,40,60, and 10Q0/} with rolled oats. lee millr: {58 - 65% overrun} was produced using conventlona! l.ect'Iniques_ One 0' the Ihree batches which were made was fOrtified with addlng pieces of sliced date {3g ( 1oog) before hardening the resultant ice milk. The effect 01 foiled oats replacements cn the specific gr.mty, weight per gallQn, keeling point, apparent viscosity and some rheological parameters (at different aging time) were evaluated. Also. the calorific reduction and the sensory evafuation of rolk1d oats Ice milk from different formufas a",d with added pieces of sliced dale were SSSfised. Increasing the proportion of rolled oats replacement Increased the specifIc gravity and weight per gallon of the mixes comparing with control, Freezing point gradually decreas,ed as the amount of rolled oats increased. Mixes apparen: viscosity increased by increasing rolled oats ratios and with increasing aging time, Rheological parameters; plastic viscosity, yield stress and consistency index had the same trend except for the flow behavior index {nj which decreased with increased rolled oats ratio and with agJng time. Pwducts made wi!h replacement of fat at 80% a",d 100% rolled oals melted more slowly and were judged to have slight creamy flavour and formed a gel matrix compared with other trea~ments while the ov&rrun Increased in a paraJlello the replacing ratio of fat with rolled oats.Calorific value (Kcai /100~;) and calorie reduaion percentage decreased as the amounl of rolled oats increased. Sensory evaluation revea;ed that ice milk containing rolled oats at levels 4% and 5% were given the lowest scores compared to Ihe other treatments as it acquired a slighl unacceptable flavour wh1ch exhibit a cereal lIavou( and slight graininess texture. ,Study indicates- that date.pieces were more effect~ in ma$kinQ af)Jj i,mproving rolled oats ice milk cereal flavouL It is recommended that replacing fat content with rolled oats up to 3% and 4% (with adding pieces of sliced date) give ice milk of good quality while retaining fal like mouthteel , better nutritive value and healthy product. Keywords. low calorie ice milk, tolled oats ice milk, funclional ice mil\(, rolled oats.
INTRODUCTION !n recent years :tle market for low, light and natural products has shown considerable grow.h in most developed COlJntrleS. Nutritional properties and, in part'lCular, calorie content are often key issues In the product development process. High tat intake is associated With increased risk for obesity and some types of cancer, saturated fat intake is associated with high blood
chol.sterol and coronary heart di.... s. (USDHHS. 1988 and AHA.1996). Some foods or food Ingredients may help to reduce the risk of certain diseases if they are eaten tegularly as part of a generally healt>;ful diet. Such foods are often referred to as "functional foods", Functional foods may be whole, fortifted. enriched or enhanced foOds, having the beneficial effect on health and consumed as part of a varied diet {ADA,1999). New approach is to apply dietary tiber products as a functional foods, Foods made from whole oats, such as rolled oats, oat bran, oat ftour and oakim, can help to tower
EI· KhO/y, Ami,. M. b!ood cholesterol !evels and therefore reduce the risk of heart disease if consumed regularly in sufficient amounts, recommended amount 3gJday (Food Labeling. 1996 and FDA, 1997) are cereal grains whose origin can be traced back to about 2000 Be in the middle east particularly the areas surroundmg the Mediterranean sea. Some of the first evidence of oats were found in Egypt and parts of Swil2:erland (Paula, 1996). Rolled oats compositions were 682% carbohydrate, 7,4% total lipid, 14,2% protein, 1,2°/0 crude fiber and ash 1 9% (Bernice K. Watt and Annabel L Merrill, 1975). Oats are a soutce of carbohydrates (desjrable complex carbohydrates) to provide calories for energy needs and which have been Hnked to redLced risk of colon, breast and prostrate cancer (Paula, 1996 and Can Oat Milling, 1998), Oats have greater potenual value to provkle protein (contain an excellent balance of amino acid), specially for vegetarians. Oats also contain essential vitamins, particularly thiamin, folic acid, biotin and pantothenic acid, minerals (manganese, magnesium, se:enium and iron, as well as calciurr, zinc and copper), and fatty aCids (high In unsaturated fatty acids especially linoleic ackl) and have been recognized as an important source of dietary fiber (Webester, 1986' Marshal! & Sorrells, 1992 and Clydesdale, 1994). The die:ary fiber in oatmeal and oat bran co:ancc: of;ce mil~ was proportional to the amount of roUed oats used. Th,s incr.;ment could be at1ributed to the high water hydrati:::n capacity of (o! ed cats wh eM attracts water a:ld turns to gel (Pau:a. 1996 and 1FT. 1998). Tr,e c-;ontrol Ice m:lk showed :ower meiting resIstance than the rest 01 ice milk l:aatments made with replacement of fat. It was found that the meitlng !0f- o;.,';"ICe was related to viscosity and freezing pomt of the mix. Theese re::.LJ," ',0':' in accordance with those of Arbuckte (1986): Saiem at 81, (2003} and .SC'iama &, Azzar"'l (2003). Moreover, EI· Nagar and KL!( (2001) sta:ed t",';:'l ,rcrpased seditions of inulin (a mainly scluble fiber) to yog-ice mixes fo'mec gel :1etworks which reduced meltmg rates Furtt:ermore, inulin has :re lab",> to reduce tne freedom of water molecule movement resulting in a mere clif/ euit to melt yogice, from Table (4) it was observed that the addition of foaE:d oats up to 4% and 5% increased the melting reSistance, the high v;scOSlty could be responsible for this product meited s:cwly Therefore reSl~I~s for Viscosity aICd melting characteristics Irdlcated that rolled oats ac~ a-i ,:. :;(hoi'iier cli."e ':0 its ;;:apaclty for bincir;g water Table (4): Effect of roUed oats as a fat replacer or: s()m", properties of reduced and ..- fat free oats ice milk! mean of'~0 rep:icates~ ----- -
.
----------~-~-------
Properties
,Speci'Jcgrav'ity (g " cmo ) ,Weighl ! gallon ~
..--
(Kg)
0verruli (%)
.... Formul.il .'j0. JI ;1\ I
,
, 59,(2
6036 61,75 6265 1 64,]8
po
m~n~ __,-=-~=--
il
3.195
Melting resistinc'e: weight less % after! ,, ,. :15mm, ..:212 f--_,__ ___ min, 4838
_
r :1899
, :t175
,..
~mm,"""'~-~~-
rw
.~-~---.-
:Contro! C.699 C 703 OJJ3 'J -.'~.,
,, ,
' ._----'-----
,, ,
~
,
-;,,"
i 1!LJf3 10_3.:., .. 1 ' ....... ~ I :42,9(: 3E "': i-I
"'si3:43-;eo 86;
11.2
,,3,1861 , ,
H 6.83 :
33,$4 3132;
69A6-r:);·=[: 66,74
'$'8'191
89.90
89.41:
:9t:~O 1"§"8"'~9l98.2~J?7~eO
l, II, HI, IV and V oifferent mixes cOfltaining1, 2, 3, 4 ano S % rotted
2645
,
3. 1 95,3 ':;-:: 3,176
v
o.iij-1""
XHS
I
respectively.
E/· KIIo/y, Amlra M.
be reducing aging time to produce roUed oats ice milk. with good quality, this effect may be due to the gelling properties of rolled oats w/""ich improved the consistency of the mix and increased the fOr'Tl"lstion of a viscous gel matrix in short time,
REFERENCES ADA
(1999). Position of the American Dietetic Association: Functional Foods. JAm OietAssoc. 99:1278-1285. AG Innovation News {2003}. Oats'Heart~Friendly Beta Glucans Mimic Fat The: newspaper of the Agriculture Utilization Research Institute, Vol. 12. NO.4. AHA (1996). Dietary guidelines fO( Healthy Americans Circulation. 94: 1795~ 1800. AO.AC. (1990). Official Method's of Atlalysis. Association of OffiCial Analytical Chemists, 15· ad.. Helrch. K. (editor), Arlington, U.SA Arbuckle, W. S. (1986). "Ice Cream~ 4 lh ed the AVI Publishing Company, Inc. Westport, Connecticut Barreveld, W,H, (1993). "Date Palm Products", FAO Agric, Services, Bulletin 101 ISSN, pp1010. Bemice K. Watt and Annabel L Merrill (1975), Composition of roods, raw, processed, Pfepared. AgricultUre Handbook No, 8 Consumer and Food Economics Institute, Agriculture Research Service, United States Department 01 Agriculture. Wachington, D.C. Bhanumvrthi, J. L ;Trehan, K. S. ~Srinivasan, M.R. and Sam!ik, O. (1972). ''Viscosity changes in sweetened condensed full cream buffalo milk during storage" Indian J, Dairy Sci., 25: 3. Burke, A, D. (1947).HPracticallce (4eam.Maldng", The Olson P.ublishing Co., Milwaukee, -WIS .• USA Bruce Thomson (2(104). The Oat Bran Story. Easyvigour Project Can Oat Milling (1998). What are Oats. Copyrighted by Can Oat Milling. Clydesdale. F. M. (1994), Whole Grains: Health and Nutritional Issues, Critical Reviews in Food Science and Nutrition. ed" Vol. 34 (5& 6). Oanielle AJM Kerckhoffs; Gerard Hamstra and Ronald P Menslnk (2003), Cho!estMo... lowering effect of beta- glucsn from oat bran in mildly hyper choleStoriemic subjects may decrease when beta~ glucan is incorporated into bread and cookies. American Journal of Climcal Nutrition. Vol. 78, No 2, 221·227, Doug Ebom (2001). Oats. Walton reed. EI· Nagar, G. F, and Kuri, V, (2001). RheoIO~i19 milk fat or fat replacers. J Da1ry SCience, 81: 1222~122R Paula S. Bahr (1996) New ways to apply fiber. Food Prod...lcl DesIgn, Weeks Pub!!shlr;g Company_ -Pomersoy, S, (2001) "Qat beta ~ g!ucan !:;wers total and LOL cholesterol" Australian Jou('lal of Nutrition and Dietetics .58'51-55 Ray Sahel1an, M. D. (2C03) Sweeteners and beta" glucans improve metaboliC and anthropometrics variables h well cU'itrol!ed type 2 diabetic patients. A'Tl J, Thee, 10(6) :438 43. Ripsi'l eM , Keenan JM ane Jacobs, D. R. (1992). O;}t f.yeduct and ;ipid lowering: a meta - anatySI'S JAMA' 261: 3317-25 Rothwell, J (1976), "Ice cream, its present day manufa,:;ture a;)d some probiem.'· J. of Soc, Of DairY Teer., 22 (3), 161 Salama, F. M. M. and AZZAM . M, A A {2003}. The use of wheat germ jq the manufacture of ice milk. Egyptian J. Dap), Sc:., 31' 389~398. Salem A $,: Atdel·Salam, A M and Safiraz El· SM;iny (2003) Preparaton and properties of lOW fat and lew sue::,' ru'lct'onal ice cream vaneties. Egyptian J, Dairy Set, 31 ;399·;'..09 Sl;aarawy EI~, M. L (1989). Dates in the Sawdi ;.}er ;:eroe Second Int 3YJTlp:Jsium on the date palm, Saudi Arabia Shukr, M. M_ and Muhsif1, A A (1984;. Util~za!ion of date juice i'1 some frozen desserts. Date Palrr> J. 3 (2): 409-429. w
2649
E~
Kholy. Ami,. M.
TurnSull W. H. and Leeds, A R (19B7). "Reduction of total ano LDLcholesterol In plasma by rolled oats ," J. Clin. Nut!. Gastroent 24. 3~7. USDHHS. (19BB). The Surgeon General's Report on Nutrillon and Health.
Public. No 88 ~ 50210,. U. S. Govt Print Office, Washington, D,C. Webster, F. H, (1986). Oats; Chemistry and Technology, Ed., American AssociaflOn of Cereal chemist, Inc., St Paul, MH. Winton, A L (1959), "Analy.l. of Foods ".3· printing
pp. 6, John Wiley and
Sons Inc., New York.
~ ~~
;:;.1+lWl4-ll ~ 4.tl.JUI ~ ~
U"''I..4l..Il '""""
~.,>JI
,,,,,,i
ui.i~ .......... .....oJ! .,.. ~ - W"-~I - ""'...... iLil"'1+ - .... 1~,jl1 4;ls -~I ,...
.,;A
F) ~ J I.l W j\iy!JI.-l.l.it:i..J ~~ ......!Jl..,J) ~ ~
__-11' ~ ~. ~'.HI ~4u....", J.'::"1 .,r
~.\l.I~!.)S Sli~l r'~ .J-+l~ UWo.'f4. %" • .J ,\, ,T o;!.," ~.;\i~ ~I ~ ~'I.k...,j ~ 04) JI~:-::' ~el¥I ;y.~~
.;..1.i..,.:n
~ ~S."""I~'::'W,
(0-".l"/o:l) W.;\L.Ji
~ ~
.4-Jl ,,*-1"";" '.l"- ~ ~ c4lI ~ rl..b.:W ~ .!lliS. , AI,-..
.11
I-"> "-" ...1.;.. ,j..lI, ~ ""'" ",LJl.-JoJ1, 4
