PRODUCTION OF FUNCTIONAL CAMEL MILK ICE CREAM FORTIFIED WITH DATE DIBS AND DATE POWDER

Abosamra, Mohamed E.; Kamal, Amal M.; Shahein, Magdy R.; ElDemerdash, Hassan A.

doi:10.21608/sinjas.2022.151295.1134

	PRODUCTION OF FUNCTIONAL CAMEL MILK ICE CREAM FORTIFIED WITH DATE DIBS AND DATE POWDER
Sinai Journal of Applied Sciences
Article 7, Volume 11, Issue 4, July and August 2022, Page 709-726 PDF (1.26 MB)
Document Type: Researches
DOI: 10.21608/sinjas.2022.151295.1134
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Authors
Mohamed E. Abosamra ¹; Amal M. Kamal¹; Magdy R. Shahein²; Hassan A. ElDemerdash¹
¹Dept. Food Technol. and Dairy Sci., Fac. Environ. Agric. Sci., Arish Univ., Egypt.
²Dept. Dairy Sci., Fac. Agric., Tanta Univ., Egypt.
Abstract
Date dibs or date powder was partially substituted to sugar content at 20, 40 and 60% on the physiochemical and quality characteristics of functional camel milk ice cream was studied. These physiochemical properties and quality characteristics included the specific gravity, weight per gallon, and rheological analysis of ice cream mixes, as well as on the specific gravity, weight per gallon, overrun, physiochemical characteristics and sensory evaluation of final ice cream. Results referred to that with increasing addition of date powder and date dibs, the resultant ice cream's specific gravity and weight per gallon were increased. Also, increased ratios of date dibs or date powder caused an increase for the rheological characteristics such as yield stress; plastic viscosity, consistency coefficient, and viscosity at 50 rpm with decreases in the flow behavior index compared to the control sample. By adding more date powder and date dibs, the final ice cream samples' specific gravity and weight per gallon increased and overrun decreased. Physicochemical and sensory characteristics were affected for up to 40 days of storage. The pH value and moisture content were decreased as the ratio of date products increased during storage period, while the value of titratable acidity, total protein fat(%), carbohydrate(%) and ash(%) were increased during storage period, also all samples' initial drip times measured while melting rates shrank. Finally, sensory scores of camel milk ice cream demonstrated that, the samples with 20% date dibs and 20% date powder were remarkably similar to the control sample; also, it can be concluded that date dibs and date powder could be used as sugar replacer.
Keywords
Camel milk; Ice cream; physicochemical; rheological; sensory quality


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