Studying the Effect of Adding Albedo Layer Extracted from Orange Peels on the Quality of Ice Cream

Aya Almathnane; AboElgasem Akasha

doi:10.63318/

Article Details

Studying the Effect of Adding Albedo Layer Extracted from Orange Peels on the Quality of Ice Cream

Authors:

Aya Almathnane | AboElgasem Akasha

Publisher:

Wadi Alshatti University, Libya

Journal:

Wadi Alshatti University Journal of Pure and Applied Sciences Vol.2 Issue 2, pp.41-45

Document Type:

Article

Publication Date:

1/2024

Document Language:

English

Document ID (Org No.):

2001397800

pISSN:

3006-0877

DOI:

10.63318/

Keywords:

Abstract:

 This study was conducted to identify the effects of adding the albedo layer extracted from orange fruit peels on the sensory properties of the ice cream. The albedo layer was extracted from orange peels, then dried in two different ways (sun drying and oven drying at 40 ⁰C). The dried albedo layer powder was added to ice cream prepared from cow's milk at a rate of 5%. The chemical composition of the albedo layer and the raw milk sample were estimated. Some functional properties of the albedo layer were also evaluated. The results of the chemical composition showed that there was no significant difference (P ≤0.05) between the sun-dried sample and the ovendried sample. The albedo layer is considered a good source of carbohydrates, protein and ash. The obtained findings showed that the albedo layer has a good ability to bind water and oil and it can be a good emulsifier, with no significant difference between the two samples of the albedo layer.In this study, a sensory evaluation was performed on the albedo-fortified ice cream. The results of the statistical analysis indicated that there were no significant differences in the sensory characteristics of the cream ice cream supported by the albedo layer powder, whether the one supported by a sun dryer or the other supported by an oven dryer. The results of the sensory evaluation of the ice cream containing albedo layer showed good acceptance from a sensory standpoint.

Article Details

Studying the Effect of Adding Albedo Layer Extracted from Orange Peels on the Quality of Ice Cream

Authors:

Aya Almathnane | AboElgasem Akasha

Publisher:

Wadi Alshatti University, Libya

Journal:

Wadi Alshatti University Journal of Pure and Applied Sciences Vol.2 Issue 2, pp.41-45

Document Type:

Article

Publication Date:

1/2024

Document Language:

English

Document ID (Org No.):

2001397800

pISSN:

3006-0877

DOI:

10.63318/

Ice cream

Orange peels

Albedo layer

Chemical composition

Functional properties

Sensory evaluation

Issues

Article Details

Studying the Effect of Adding Albedo Layer Extracted from Orange Peels on the Quality of Ice Cream

Authors: Aya Almathnane | AboElgasem Akasha

Publisher: Wadi Alshatti University, Libya

Journal: Wadi Alshatti University Journal of Pure and Applied Sciences Vol.2 Issue 2, pp.41-45

Document Type: Article

Publication Date: 1/2024

Document Language: English

Document ID (Org No.): 2001397800

pISSN: 3006-0877

DOI: 10.63318/

Ice cream

Orange peels

Albedo layer

Chemical composition

Functional properties

Sensory evaluation

Issues

Authors:

Aya Almathnane | AboElgasem Akasha

Publisher:

Wadi Alshatti University, Libya

Journal:

Wadi Alshatti University Journal of Pure and Applied Sciences Vol.2 Issue 2, pp.41-45

Document Type:

Article

Publication Date:

1/2024

Document Language:

English

Document ID (Org No.):

2001397800

pISSN:

3006-0877

DOI:

10.63318/