Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology

ABSTRACT

The influence of adding germinated garden Cress seeds paste (Gcsp) using ultrasound technology on the physico-chemical, rheological, and organoleptic properties of ice milk were studied. Moreover, antioxidant, phenolic compounds, minerals and vitamins present in ice milk mixtures, and their resultant frozen products were also determinetad. GCSP (Partial substitute of GCSP) at levels of 5, 10, and 15% was added to the mixtures of experimental treatments without adding a stabilizer/emulsifier and using ultrasound techniques without pasteurization. Control treatments contained 4% fat, 15% sugar, 12% MSNF%, and 0.35% stabilizer/emulsifier were prepared. One of the two treatments of the control mixture was pasteurization, while the other treatment was performed by ultrasound technology.

Results indicated that, dry matter, ash, total protein, fiber, and carbohydrates were significantly (P<0.05) increased in the mixtures of Gcsp as levels of addition increased (P<0.05). No significant differences were found in the contents of, fat, and titratable acidity and pH value among the Gcsp treatments (P>0.05). Data also showed significant differences between control treatments and the other Gcsp treatments in minerals (Fe,P,K,Ca,Mg,Zn and Mn) and vitamins (C,E,A,K and folic acid) contents (p<0.05). While control treatments had the lowest values of antioxidant and phenolic compounds. All sensory treatments were accepted except for the treatment containing 15% Gcsp in flavor. Ice milk with added Gcsp up to 10% without adding stabilizer/emulsifier and using ultrasound technology obtained higher sensory properties compared to the control treatments.

It can be recommended that the tested ice milk is be of higher quality with the addition of up to 10% of Gcsp with ultrasound technology, without adding a stabilizer/emulsifier.