Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream
Alosily, N., Hassan, M., Barakat, H., Al-Hassan, A., Aly, S. (2024). Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream. EKB Journal Management System, 14(12), 301-308. doi: 10.21608/jfds.2023.248633.1138
N Alosily; M. Hassan; H. Barakat; A. Al-Hassan; Samar Aly. "Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream". EKB Journal Management System, 14, 12, 2024, 301-308. doi: 10.21608/jfds.2023.248633.1138
Alosily, N., Hassan, M., Barakat, H., Al-Hassan, A., Aly, S. (2024). 'Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream', EKB Journal Management System, 14(12), pp. 301-308. doi: 10.21608/jfds.2023.248633.1138
Alosily, N., Hassan, M., Barakat, H., Al-Hassan, A., Aly, S. Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream. EKB Journal Management System, 2024; 14(12): 301-308. doi: 10.21608/jfds.2023.248633.1138

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

Journal of Food and Dairy Sciences
Article 3, Volume 14, Issue 12, December 2024, Page 301-308  XML PDF (1.01 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2023.248633.1138
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Authors
N Alosily1; M. Hassan1, 2; H. Barakat1, 3; A. Al-Hassan1; Samar Aly email 1, 4
1Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
2Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag 82755, Egypt
3Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
4Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta31733 , Egypt
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.
Keywords
Ice cream; goat's milk; β-cyclodextrin; Cinnamon essential oil
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