Chemical composition of ice cream produced in Khartoum State, Sudan

Abstract

The objective of this study was to examine the effect of chemical composition on the quality of ice cream. The study was conducted during the period from September, 2003 to March, 2004, in the Laboratory of Dairy Production, Faculty of Animal Production University of Khartoum. Hundred samples were examined from ice cream machines and a modern factory. The results revealed a highly significant differences (p < 0.001) in all chemical components except protein and Sucrose. The results showed non significant differences (p > 0.05) in all chemical components due to flavor except total solids. There was non significant differences (p > 0.05) between machines and factory ice cream with respect to type of flavor in all chemical components except total solids. © Asian Network for Scientific Information, 2009.