Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

Abstract

In recent years, camel milk has become attractive due to its therapeutic properties, and is more preferred by consumers (Abdulqadir, 2019). It is one of the main components for human nutrition in many places of the world. It contains all nutritional elements like cow milk, and it is beneficial for human nutrition. Camel's milk is frothy when shaken slightly.Its odor is like regular milk, and it is tasty and sharp. Depending on the drinking water and forage used, sometimes the flavor of camel's milk can be slightly salty (Patel et al., 2016). Camel's milk is rich in vitamin C, unsaturated fatty acids (ω-3 and ω-6), antibacterial components (lysozyme, lactoferrin, lactoperoxidase, immunoglobulins G and A) (Patel

Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus

“…Redness ( a *) and yellowness ( b *) values of the ice cream samples increased by addition of rowanberry pulp and probiotic. Previous studies (Hwang et al ., 2009; Karaman et al ., 2014; Öztürk et al ., 2018; Sayar et al ., 2022), which they declared that the use of fruit in ice cream production decreased the brightness value of ice cream, were in agreement with our study. In addition, (Goktas et al ., 2022) and (Öztürk et al ., 2018) stated that using probiotics in ice cream production raised the brightness value.…”

“…Statistical differences between the samples were found only for D6, D8 and D10 ( P ≤ 0.05) and using rowanberry pulp at different ratio did not affect the TDM results of the ice cream products. (Karaman et al ., 2014) and (Sayar et al ., 2022) reported that increasing fruit concentration decreased the TDM value of ice cream. However, (Öztürk et al ., 2018) reported that TDM values of probiotic ice cream samples containing white and blue myrtle fruit at 12% ratio were not different from control sample.…”

“…Moreover, the use of probiotic and rowanberry fruit together caused a greater increase in pH values compared to using them alone. These findings were consistent with the results reported by (Öztürk et al ., 2018) and (Sayar et al ., 2022). The high acidity values can be related to organic acids and lactic acid which were found in rowanberry fruit and L. rhamnosus .…”

“…Contrary to the TPC value, the addition of probiotics affected the antioxidant value of the ice cream products, and the antioxidant values of the ice cream products containing probiotics were found to be higher than others. This study was compatible with other studies in the literature including grape juice residue (Vital et al ., 2018), blueberry (Sayar et al ., 2022), persimmon (Karaman et al ., 2014), grape wine lees (Hwang et al ., 2009), white and dark blue myrtle pulps (Öztürk et al ., 2018) which were used to increase antioxidant activity of ice cream and revealed that rowanberry pulp can be used to improve the antioxidant properties of ice cream. On the other hand, TPC and AA results of the ice cream samples were in agreement.…”

“…Moreover, addition of probiotic did not affect TPC values of ice cream samples. It has been reported in many studies that various fruits such as grape juice residue (Vital et al ., 2018), blueberry (Sayar et al ., 2022), persimmon (Karaman et al ., 2014), grape wine lees (Hwang et al ., 2009), white and dark blue myrtle pulps (Öztürk et al ., 2018) can be used to increase the TPC value of ice cream. Also, as in our study, (Öztürk et al ., 2018) reported that addition of probiotic L. casei did not have an important effect on the TPC value of ice cream.…”