Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

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

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“…The obtained overrun results were similar to those reported by Salem et al. (2017) and Azari‐Anpar et al. (2021).…”

Section: Resultssupporting

confidence: 91%

“…The sample CB15 had the lowest overrun value (36.21%), whereas the control sample had the highest value (42.84%). Salem et al (2017) found that the overrun values of dates-added ice cream samples produced from camel's milk were between 22.20% and 27.47%.…”

Section: Physical Propertiesmentioning

confidence: 99%

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

Sayar

Şengül

Ürkek

2022

Food Processing Preservation

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“…The increase in these parameters was due to the contribution of soluble matter to the composition of the aqueous phase and of insoluble fibers to the increase in total solids, and affected the three dimensional conformation of the hydrated biopolymers. Our results are in agreement with the findings of Salem et al (2017). Smith et al (1984) reported that an increase of the changes in arrangement of water molecules around the sugar molecules were able to bring about changes in water absorption and increase the viscosity.…”

Section: Proximate Compositionsupporting

confidence: 93%

Technological characteristics of fermented milk product manufactured by milk-dates mixtures

Hariri¹,

Naouel²,

kada³

et al. 2020

Acta agriculturae Serbica

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The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.

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“…If protein is dissolved into the water phase, the hydrophobic part (side chain) will have an affinity to interact with the oil phase part of the interface, therefore droplets of oil can be adjacent to the water phase. This interaction will form hydrogen bonding between molecules of water with gelatin or bonds among gelatin molecules, which can then form a web and entrap the liquid to acquire an elastic and solid phase [25,26]…”

Section: Emulsion Stabilitymentioning

confidence: 99%

The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer

et al. 2022

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The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability.

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Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

Cited by 11 publications

References 30 publications

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

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

Technological characteristics of fermented milk product manufactured by milk-dates mixtures

The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer

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