Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Abstract

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease

“…This is within the acceptable range, and the taste and texture are well received in Tanzanian communities. However, when the pH is higher, it can have detrimental effects on the flavor, texture, and survivability of lactobacilli [69,71,72,78].…”

Recent advances in the ice cream making

“…The outcomes showed that adding BRP to ice cream mixtures significantly increased the overrun, consistency, and melting rate. The findings of the sensory assessment revealed that the treatments that contained 25% BRP are the most preferable ice cream and could be extended to 50% BRP with no detectable alterations (Elkot et al, 2022) [7] . Over a 60-day storage period, the inclusion of BRP enhanced the survivability of Lactobacillus acidophilus LA-5 in the samples of ice cream.…”

Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats

“…The use of polyphenols has also been shown to have potent antioxidant activity, anti-inflammatory action, and the capability to inhibit the enzymes that are involved in the development of eicosanoids [7,8]. Recently, food producers have shown interest in substitution with synthetic additives (including nutritional and preservative agents, coloring, flavoring, and miscellaneous agents) [9][10][11][12][13] to improve the features of processed foods with natural ones [14][15][16][17][18]. Interestingly, the supplementary antioxidants from natural sources, such as plants, have proven to be efficient in providing protection against oxidative stress due to enzymatic and non-enzymatic elements, some of which are only synthesized in plants and can only be taken in by the body through food [19].…”