EFFECT OF CERTAIN NATURAL ADDITIVES ON THE NUTRITIONANL QUALITY OF SOME FOOD PRODUCTS

1. Ice cream made from low fat milk and containing low level of Maltrin (1.25%) showed higher score points for body and texture and total score but had no effect on flavour and melting properties. The physical properties such as specific gravity of ice cream mix had no effect whearas the whipping ability were significantly increased. Moreover, the overrun and melting resistance of ice cream made from low fat milk and containing 1.25% Maltrin were significantly increased. However, this additive caused a significant decrease in viscosity, specific gravity in ice cream, carbohydrate,total energy, total soluble solids and fat of ice cream.2. The use of Maltrin at a level of 2.5 % caused a significant increase in viscosity as compared with low level of maltrin, the whipping ability of ice cream mix and also the melting resistance significantly increased, whearas pH value and specific gravity of ice cream mix had no effect. Morever the T.S.S, carbohydrate, protein, ash, specific gravity of ice cream were significantly increased . On the other hand, addition of 2.5 % Maltrin led to a significant decrease of body and texture, overrun, fat and total energy of ice cream from carbohydrates. There is a significant difference between treatments while we calculate the total energy samples with low level of maltrin had significantly lowest value.3. We recommended to use of maltrin to produce a good quality ice cream specially at a low level to prevent the dangerous of a high level of fat in the ice cream and to obtain a good product accepted by consumers..