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330212

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

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Last updated: 30 Dec 2024

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Abstract

This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.

DOI

10.21608/jfds.2023.248633.1138

Keywords

Ice cream, Goat's milk, β-cyclodextrin, Cinnamon essential oil

Authors

First Name

N

Last Name

Alosily

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Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia

Email

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City

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Orcid

-

First Name

M.

Last Name

Hassan

MiddleName

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Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia, Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag 82755, Egypt

Email

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City

-

Orcid

-

First Name

H.

Last Name

Barakat

MiddleName

-

Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia, Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt

Email

hassan.barakat@fagr.bu.edu.eg

City

-

Orcid

-

First Name

A.

Last Name

Al-Hassan

MiddleName

-

Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia

Email

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City

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Orcid

-

First Name

Samar

Last Name

Aly

MiddleName

-

Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia, Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta31733 , Egypt

Email

samar.aly@agr.tanta.edu.eg

City

-

Orcid

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Volume

14

Article Issue

12

Related Issue

45209

Issue Date

2024-12-01

Receive Date

2023-12-13

Publish Date

2024-12-01

Page Start

301

Page End

308

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 14_Issue 12_Pages 301-308.pdf

PDF . 1.1MB

Link

https://jfds.journals.ekb.eg/article_330212.html

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https://jfds.journals.ekb.eg/service?article_code=330212

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

Details

Type

Article

Created At

30 Dec 2024