Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends

This study examined the effect of stabilizers namely konjac flour and k-carrageenan levels as well as mono diglycerides (60%) as emulsifier either singly or in combinations on some physical and sensory properties of ice milk. Stabilizer blends had slight effect on pH – value and increased the viscosity as compared with control. Slight changes were observed in pH – value of ice milk mixes upon aging. Viscosity of ice milk mix containing konjac flour alone was higher than that of its correspondence containing K-carrageenan alone. The use of konjac flour and k-carrageenan combinations in ice milk mix formulation resulted in improvement of their overrun at the level of 0.29%: 0.01 % followed by that 0.27:0.03% as compared with their single form. However, the overrun was still lower than that of the control. Ice milk samples containing konjac flour alone or konjac flour 0.28% and 0.02% k-carrageenan exhibited the highest organoleptic scores. Addition of mono and diglycerides 60% decreased the pH – value and viscosity in all treatments and improved the overrun of ice milk as compared with emulsifier - free treatments except for samples containing k-carrageenan in the single form. Use of 0.1% mono and diglycerides as emulsifier produced ice milk with desirable quality and improved the organoleptic attributes of the resultant product.