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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 2 | Page No.: 158-160
DOI: 10.3923/pjn.2009.158.160
 
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Chemical Composition of Ice Cream Produced in Khartoum State, Sudan
O.A.O. El Owni and K.O. Khater Zeinab

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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How to cite this article:

O.A.O. El Owni and K.O. Khater Zeinab, 2009. Chemical Composition of Ice Cream Produced in Khartoum State, Sudan. Pakistan Journal of Nutrition, 8: 158-160.

DOI: 10.3923/pjn.2009.158.160

URL: https://scialert.net/abstract/?doi=pjn.2009.158.160

 
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