Production and Sensory Evaluation of Ice Cream from Sesame Milk

Abstract

The aim of this study is to produce ice cream from sesame milk, determain chemical composition of sesame milk and sesame ice cream, and evaluate sensory properties of ice cream. Sesame milk was produce by sesame seeds washed with water, steeped at room temperature .soaked seeds were spreated from water, then blended with water using high speed blender for 2 minutes, the resulting homogenate was filtrated and the filtrate (sesame milk ) was cooled. Then sesame milk was used to produce ice cream, where dry ingredients were mixed with each other and deep frozen for 6 hours at -18C Vanilla ,Strawberry and Nescafe were used as flavor for the ice cream. Sesame milk and seame ice cream were analyzed for Protein, Fat, Moisture, pH, T.S.S, and Ash. Sensory properties of ice cream were evaluated by 20 panelists. Physiochemical analysis of sesame milk showed the following results: protein 3.89% Fat 3.84 Moisture 86.5% Ash 1.44 % pH 6.7% and free lactose. And the Physiochemical analysis of ice cream as following: Protein 9.3% Fat 12.1% Moisture: 57.5% Brix 42% T.S.S 54.4% .the results of sensory evaluation by the consumers in sesame ice cream showed acceptable but lower than others samples contain flavors this may be due to acids (in sesame seeds) epically that sample with Nescafe flavor is most preference. From the result we obtained it could be conducted that sesame milk ice cream can be produced and it is good and acceptable as cow milk ice cream. we recommend the use of sesame ice cream as it is lactose –free especially for those who suffer from lactose intolerance (Hypersensitivity) of cow milk.