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288346

Production of Functional Ice Cream Using Camel Milk Fat Fractions

Article

Last updated: 03 Jan 2025

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Abstract

This work aims to examine the quality features of functional cam-el ice cream (8% fat) prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction (LMF) and LMF: SMF (2:1 v/v) in the ice cream mixtures. All samples were assessed for their physiochemical and rheological characteristics and the sensory quality of the ice cream mixtures and resulting ice cream. The results clarified that the type of milk fat fraction affected the viscosity of the ice cream mixtures. Also, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of SMF in the ice cream mix decreased the adsorption of protein and fat destabilization, characterized by the slowest melting compared to ice cream with other milk fat sources. The highest and lowest hardness values were found in ice cream mixtures made with SMF and LMF, respectively. In conclusion, ice cream was successfully made by replacing the milk cream fat fractions. Cream substitution with SMF followed by LMF: SMF (2:1 v/v) is recommended in arid and semi-arid regions and improved the whipping ability, overrun, and flavor scores, which were lower when using SMF.

DOI

10.21608/ajs.2023.140952.1482

Keywords

Ice cream, camel milk fat fractions, physicochemical properties, sensory properties

Authors

First Name

Alaa

Last Name

Abutaha

MiddleName

-

Affiliation

Dairy Unit, Breeding Department, Animal Production Division, Desert Research Center, Matariya, 11753, Cairo, Egypt.

Email

engabotaha@gmail.com

City

6October

Orcid

0000-0002-2558-2874

First Name

Gehan

Last Name

Hussein

MiddleName

Ali Mustafa

Affiliation

Food Science Department., Faculty of Agriculture, Ain Shams University., Cairo, Egypt.

Email

dairymicro2003@agr.asu.edu.eg

City

-

Orcid

-

First Name

Marwa

Last Name

Desouky

MiddleName

Mohammed

Affiliation

Dairy Unit, Breeding Department, Animal Production Division, Desert Research Center, Matariya, 11753, Cairo, Egypt.

Email

desouky_maraw@yahoo.com

City

-

Orcid

-

First Name

Rezk

Last Name

Awad

MiddleName

-

Affiliation

Food Science department, Faculty of agriculture, Ain shams university, Cairo, Egypt

Email

rezkawad@hotmail.com

City

-

Orcid

-

Volume

31

Article Issue

1

Related Issue

39978

Issue Date

2023-06-01

Receive Date

2022-05-28

Publish Date

2023-06-01

Page Start

89

Page End

100

Print ISSN

1110-2675

Online ISSN

2636-3585

Link

https://ajs.journals.ekb.eg/article_288346.html

Detail API

https://ajs.journals.ekb.eg/service?article_code=288346

Order

23

Type

Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

MainTitle

Production of Functional Ice Cream Using Camel Milk Fat Fractions

Details

Type

Article

Created At

24 Dec 2024