الفهرس 
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Abstract
Aiming to enhance the functional properties of low fat ice cream (1% fat) and decreasing amounts of the discarded orange waste based on its functional and sustainable ingredient, a trail were done with using orange juice or orange peel or whole orange paste a natural rich dietary fibers, total phenolic compounds (TPC) and antioxidant scavenging activity (AA) on the physicochemical, rheological, TPC, AA, melting rate, sensory characteristics and cost of production of low fat ice cream. The experiments were designed to use 8, 12 and 16 % orange juice or 2, 4 and 6 % homogenous orange peel or 3, 6 and 9 % homogenous whole orange paste on the quality characteristics. Generally, orange juice contained the least total solids, TPC and AA but with than its peel or whole pulp. While whole orange paste had a moderate total solid, protein, fat, pH value, TPC, AA and pH values than both orange juice and orange peel.
Using different ratios of orange juice in low fat ice cream mix decreased the specific gravity, weight per gallon, pH value with slightly higher rheological characteristics and freezing point depression causing higher melting rate. Using orange juice increased both TPC and AA with parallel decreases for these values throughout the freezing storage. Addition of orange juice in low fat ice cream gained higher flavor scores, no clear effect on body and texture scores and lower melting resistance scores. So, the total acceptability scores were significantly higher than control low fat ice cream.
Using orange peel in low fat ice cream mix increased the specific gravity, weight per gallon, with higher rheological characteristics and moderate freezing point depression causing lower melting rate than using orange juice. Using orange peel had increased both TPC and AA. Addition of 2-4% orange peel in low fat ice cream gained higher flavor scores, body and texture scores and higher melting resistance scores. So, the total acceptability scores were significantly higher than control low fat ice cream and these made with orange juice. Increasing the used ratio of orange peel to 6% decreased the flavor scores than 4% orange peel. Using whole orange paste in low fat ice cream enhanced the low-fat ice cream quality. The most acceptable treatments were using 6% whole orange paste or 4% orange peel and gained higher total acceptability scores with decreasing the production cost by 29.79% and 28.02% respectively