Using of red palm oil as milk fat healthy replacer in ice milk

Abstract

This research was performed to throw the light on the use of fresh red palm oil as milk fat substitute in formula of ice milk, and to investigate the effect of this replacement on the quality characteristics at different concentrations. Ice milk samples were prepared by substituting 25, 50, 75 and 100% of milk fat in control mix (5%) with red palm oil. We investigated physico-chemical properties of red palm oil (refractive index, color, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition and oxidative stability. Using of red palm oil at different concentrations led to increase the content of carotenoid and vitamin E and caused either improvement or retention of physiochemical quality criteria (pH value, acidity, overrun, melting rate, fatty acids, color values, sensory, carotenoid and vitamin E). The appearance of ice milk was affected by the amount of red palm oil. Incorporation was positively correlated to yellowness intensity, when the ratio of red palm oil to whipping cream increased from 25% to 100% treatments. Also, ice milk produced with red palm oil containing 25 and 50% showed similar or even better-quality characteristics with respect to samples made with milk fat. In conclusion, the combination of red palm oil contributes to more intensity in yellowness as beta carotene, vitamin E, viscosity and percentage of overrun of formulation.