Chemical Composition of Ice Cream Produced in Khartoum State, Sudan

Authors

  • O.A.O. El Owni Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P.O. Box 32, Postal Code 13314, Khartoum, Sudan
  • K.O. Khater Zeinab Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P.O. Box 32, Postal Code 13314, Khartoum, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.158.160

Keywords:

Chemical composition, flavor, ice cream, Khartoum State

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.

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Published

15.01.2009

Issue

Vol. 8 No. 2 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

El Owni, O., & Zeinab, K. K. (2009). Chemical Composition of Ice Cream Produced in Khartoum State, Sudan. Pakistan Journal of Nutrition, 8(2), 158–160. https://doi.org/10.3923/pjn.2009.158.160