الفهرس 
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Abstract
Ice milk production has increased rapidly in recent years in many countries of the world. It is a delicious, wholesome, nutritious frozen dairy food. The wide variation in the composition of and related products makes it practically impossible to provide nutritional date that will apply to all products. Considering the short supply and high cost of milk solids used for ice milk product. Also the demand for functional foods is growing rapidly all over the world due to the increased awareness of the consumers on the impact of food on health .The new standard will allow formulators to produce ice milk products with excellent nutritional value and exceptional organoleptic properties at lower cost. The study aimed to investigate partial replacement of milk solid not fat with: 1. Chickpea flour; chickpea flour are reported to excellent nutritional ingredients because of their high content of vitamins, minerals, dietary fiber, protein and the essential amino acids 2. White bean flour; it is also use for the physiological features being soluble dietary fiber and have prebioitic properties and have high content of protein. 3. Lupin flour; white lupin flour use because of their high content of protein, ash, minerals, essential amino acids and fiber. Part (I): Effect of replacing skim milk powder (SMP) with Chickpea flour on ice milk quality. The main objectives of the present part was to determine the combined effect of skim milk powder and chickpea on ice milk properties. The ice milk mix formula contained 6% fat, 13% milk solid not-fat (SNF), 15% sucrose and 0.4% stabilizer and 0.1% vanilla flavor . Five treatments of mixes T1, T2, T3, T4 and T5 were prepared by substituting 10, 25, 50, 75, and 100% of skim milk powder with chickpea, respectively. The prepared mix were examined for chemical composition, acidity and pH values, specific gravity and weight per gallon, viscosity, freezing point and whipping ability. Resultant ice milk was tested for specific gravity, weight per gallon, overrun, melting resistance and organoleptically scored treatments were repeated in triplicates and average values were tabulated. Statistical analysis of results were carried out. The obtained results could be summarized as follows:- Firstly: Ice milk mix: 1. Increasing the added chickpea had significant differences in total solids, fat, ash contents, acidity percent, pH values and protein content. 2. Specific gravity and weight per gallon, viscosity and freezing point of the mix were significant increased as the percentage of chickpea increased. 3. Whipping ability of mix was increased with increase substituted level to 50%, then decreased at level 75% due to the high viscosity of the mix, but still higher than control. Level 100% lower than control. Secondly: The resultant ice milk: 1. The specific gravity and weight per gallon of the resulted ice milk decreased significantly with increasing chickpea. Weight per gallon of both ice milk mix and resultant ice milk was closely related to the specific gravity. 2. The overrun increased significantly when chickpea flour increased up to 50% while decreased significantly at level 75 and 100%. 3. Replacing skim milk powder with chickpea caused significant decrease in the rate of melting. 4. The resulted ice milk 50% chickpea showed the higher content both total and non- essential amino acids and total essential amino acids except lysine, Isoleucine, Valine, Threonine and Methionine. Compared with ice milk made without chickpea (control). 5. Increasing chickpea up 50% caused a remarkable increase in crude fibers and minerals ( selenium, iron, manganese, potassium and zinc). 6. from the information obtained in this investigation regarding total score for flavour and body & texture as well as melting property, it might be drawn that substituting up to 50% of skim milk powder with chickpea would yield ice milk with high nutritional value and good physical and organoleptic properties without adversely affecting during storage 4 weeks. Part (II): Effect of replacing skim milk powder (SMP) with white bean flour on ice milk quality. This part was carried out to show the effect of utilization white bean flour at various levels on the physico-chemical properties of ice milk mix and acceptability of ice milk. The following treatments were conducted: Control treatment contained 6% fat, 13% milk solid not-fat (SNF), 15% sucrose and 0.4% stabilizer and 0.1% vanilla flavor. Five treatments were carried out the same as above except white bean flour was replaced MSNF at concentration of 10, 25, 50, 75 and 100%. The results of this part could be summarized in the following Firstly: Ice milk mix. 1. There was changes in total solids contents found among all treatments. 2. Fat content of ice milk content slightly increased significantly in treatment than control, while protein and ash content decreased significantly in ice milk mix than control, than might be due to the high protein and ash content of skim milk powder than that of white bean flour. 3. The acidity was decreased significantly by increasing the substitution percent of white bean, while pH value were increased significantly, these may be duo to the functional properties of protein of white bean flour. 4. Specific gravity and weight per gallon, viscosity and freezing point of the mix were increased significantly as the percent of white bean flour increased. 5. Specific gravity and weight / gallon of resulted ice milk decrease significantly with increasing white bean flour up to 50% than increased, this might be due to the increase of overrun. 6. The whipping ability of ice milk mix increased when part of the skim milk powder was replaced up to 50% by white bean flour, this could be attributed to the high soluble fiber, protein and carbohydrates content of the white bean flour which the act as a stabilizer, while increasing level of add white bean up to 75 and 100% decreased whipping ability than treatment 10, 25 and 50%. This decrease may be due to the higher viscosity of treatment 75 and 100%. Secondly: The resultant ice milk: 1. The specific gravity and weight/ gallon of the resulted ice milk were decreased as the percent of white bean flour increased up to 50%. 2. The overrun increased significantly when white bean flour increased. 3. The melting resistance of white bean treatments showed at high melting resistance of ice milk was proportional to the amount of white bean flour used. This increase could be attributed to the high water hydration capacity of the white bean flour soluble fiber and protein. 4. The resulting ice milk 50% white bean flour show the higher content in both essential and non essential amino acids except Methionine. 5. Increasing white bean flour up 50% caused a remarkable increase in curd fibers and minerals zinc, iron, manganese, selenium and potassium , these increase could be attributed to white bean flour added, which contains high content of fibers and minerals. 6. The organoleptic properties of the final product show that ice milk made with different level of white bean flour improved the body & texture and melting resistance than the control which made with skimmed milk powder. Part (III): Effect of replacing skim milk powder (SMP) with lupin flour on ice milk quality. This part was carried out to show the effect of utilization lupin flour at various levels on the physico-chemical properties of ice milk mix and acceptability of ice milk. The following treatments were conducted: Control treatment contained 6% fat, 13% milk solid not-fat (SNF), 15% sucrose and 0.4% stabilizer and 0.1% vanilla flavor. Five treatments were carried out the same as above except lupin flour was replaced MSNF at concentration of 10, 25, 50, 75 and 100%. The results of this part could be summarized in the following: Firstly: Ice milk mix. 1. There was changes in total solids contents found among all treatments. 2. Fat and protein an content of ice milk content slightly significantly increased in treatment than control, while ash content decreased significantly in ice milk mix than control, than might be due to the high protein and fat content of lupin flour than that of skim milk powder. 3. The acidity was increased significantly by increasing the substitution percent of white bean, while pH value were significantly decreased, these may be duo to the functional properties of protein of white lupin flour. 4. Specific gravity, weight per gallon, viscosity and freezing point of the mix were increased significantly as the percent of white lupin flour increased. 5. Specific gravity and weight / gallon of resulted ice milk significantly decrease significantly with increasing white lupin flour up to 50% then increased 6. The whipping ability of ice milk mix significantly increased when part of the skim milk powder was replaced up to 50% by white lupin flour, this could be attributed to the high soluble fiber, protein and carbohydrates content of the white lupin flour which the act as a stabilizer, while increasing level of add white lupin flour up to 75 and 100% significantly decreased whipping ability than treatment 10, 25 and 50%. This decrease may be due to the higher viscosity of treatment 75 and 100%. Secondly: The resultant ice milk: 1. The specific gravity and weight/ gallon of the resulted ice milk were significantly decreased as white lupin flour increased . 2. The overrun increased significantly whith increasing white lupin flour. 3. The melting resistance of white lupin treatments showed that melting resistance of ice milk was proportional to the amount of white lupin flour used. This could be attributed to the high water hydration capacity of the white bean flour soluble fiber and protein. 4. The resulting ice milk 25% white lupin flour show the higher content in both essential and non essential amino acids. 5. Increasing white lupin flour up 25% caused a remarkable increase in curd fibers and minerals zinc, iron, manganese, selenium and potassium , these increase could be attributed to white lupin flour added, which contains high content of fibers and minerals. 6. The organoleptic properties of the final product show that ice milk made with different level of white lupin flour improved the body & texture and melting resistance than the control which made with skimmed milk powder. As the white lupin flour increased above 25% the lupin scoring of flavour and coloure decreased. from such study we can conclude that ice milk with high nutritional value and good physical organoleptic properties could be successfully made using lupin flour as a source of MSNF with percent up to 25% and stored not longer than 4 weeks at -18 c.