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Abstract

ABSTRACT


This study has aimed to investigate effect of replacement gelatin with chitosan at rate 0, 20, 40, 60, 80 and 100. Significantly p0.05, the results show that total solids, fat, total protein, pH-values and specific gravity of mixes had not significant differences. Freezing point and ash content significantly increased with increasing of the replacement rate. On the contrary, replacement of gelatin with chitosan significantly decreased weight per gallon and melting resistance up to replacing ratio 60 then has increased. The overrun and viscosity of the ice-milk increased with the increasing of the replacement rate up to 60 then decreased. organoleptically, Ice-milk containing chitosan at rate 0, 20, 40 and 60 were rated acceptable by panelists and gained higher scores. It is recommended that chitosan can be used to replace up to 60 of gelatin to give ice milk of high quality and better nutritive value.

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