Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

In this study, inulin was used as an ingredient to provide fat functions in low fat processed cheese spread and ice milk. Inulin used as a commercially produced or extracted from Jerusalem artichoke tubers. Inulin content of Jerusalem artichoke tubers extracts was determined. The effect of inulin on the physico-chemical, rheological or sensory properties of processed cheese and ice milk was studied. The following results were obtained: -Inulin content in JAT fibers powder was higher than that of JAT juice and JAT slices powder. -Commercial inulin at 5 % improved the sensory and rheological properties of fresh low-fat processed cheese spread to be almost similar to full-fat cheese. -The high concentrations of commercial inulin (7 or 9 %) negatively affected the sensory or rheological properties of fresh or stored low-fat processed cheese spread. -Commercial inulin at 1 {u2013} 3 % improved the sensory and rheological characteristics of fresh and stored low-fat processed cheese spread. -JAT extract at 1 {u2013} 2 % inulin improved the sensory and rheological properties of fresh and stored low-fat processed cheese spread. -Commercial inulin at 1 {u2013} 3 % improved the sensory and rheological characteristics of fresh ice milk. -JAT extract at 1 {u2013} 2 % inulin improved the sensory and rheological properties of fresh ice milk. -There was a significant difference in overrun value among ice milk samples and ice cream. -Commercial inulin or JAT extract reduced the melting rate of ice milk in the first 15 min

Issued also as CD