Utilization of Egyptian mulberry fruits to improvement the physicochemical and nutritional properties of ice milk

S. M. Ghanem; M. M. Salama; A. N. Zaghlool; M. M. Kadry; A. M. Hassanin; Muhammad I. Haggag

doi:10.53730/ijhs.v6nS9.12420

Authors

Ghanem, S. M. Food Science and Technology Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt.
M. M. Salama Food Science and Technology Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt
A. N. Zaghlool Food Science and Technology Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt.
M. M. Kadry Food Science and Technology Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt.
A. M. Hassanin Dairy Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt.
Muhammad I. Haggag Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, Egypt

Keywords:

ice milk, white mulberry, black mulberry, nutritional value, mineral content, physiochemical properties, sensory evaluation

Abstract

Ice milk is one of the most important popular dairy products, as it is consumed by all age groups and is especially preferred by children, especially in the summer. This research aims to produce functional ice milk using one of the lovable fruits that have a high nutritional and health value, which is the mulberry. The mulberry pulp is a good source of nutrients such as crude fiber, ash, and carbohydrates and biologically active biomolecules such as phenols, alkaloids, terpenoids, amino sugars, antioxidants, etc. Two species of mulberry fruits namely white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) planted in Egypt were used in this study. The objective of this research was to study the effect of mulberry pulp addition by ascending levels (3, 6, and 9%) of both white mulberry pulp (WMP) and black mulberry pulp (BMP) severally, with mixed between them at level 6% on the nutritional value, physicochemical properties and organoleptic evaluation for produced ice milk. The present results showed that the incorporation of WMP or BMP into ice milk formula led to increasing the contents of crude fiber, ash, and carbohydrates as compared with the control sample.

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