Rheological behavior and some quality parameters of date ice cream

The rheological properties of the ice cream mixes containing Shamia date pulp (45 oBrix) and Sewi date concentrate (73 oBrix) at 5, 10 and 15% were studied. The flow behavior of the mixes at different addition levels was a non-Newtonian besides being pseudoplastic behavior. The confidences of the experimental tests were more than 90%. Increase of addition level of date products led to increase of consistency coefficient, plastic viscosity, yield stress and viscosity at 10 rpm while, reduced the flow behavior index compared with the control sample. While specific gravity and weight per gallon of the resultant ice cream samples increased by increasing of added date products, overrun decreased. Sensory evaluation of the resultant ice cream samples showed that, the samples with 5% date pulp or concentrate were very desirable and very close to the control sample.