Utilization of camel’s milk for preparation of banana, guava, persimmon, and mango ice milk

https://doi.org/10.48185/jcnb.v4i2.1014

Authors

  • Ahmed Abdeldaiem Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
  • Fawzi Mohamed Abbas Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
  • Aida Soliman Salem Dairy Technology Department Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
  • Hanan Farag Dokdok Salman Salman Dairy Technology Department Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt

Keywords:

Banana, camel’s milk, guava, ice milk, and zebda-mango

Abstract

The present work was focused on application of camel's milk with banana, guava, persimmon, and zebda-mango fruits for preparation ice milk. Four ice milk treatments [TB (banana), TG (guava), TP (persimmon), and TZ (zebda-mango)] besides the first control [C* (contains cow’s milk)] and second control [C** (contains camel’s milk)] were prepared. The chemical analysis between different fruits showed noticeable differences in the total solids (TS), fat, protein, ash, crude fiber, carbohydrate, total soluble solids (TSS), pH value, radical scavenging activity (RSA), and total phenolic compounds (TPC). The physicochemical properties (especially freezing point, pH value and acidity) besides the rheological parameters of ice milk mixtures showed significant (p < 0.05) changes between controls and fruits treatments, in addition the rheological parameters (except flow behaviour index) of TG > TZ > TP > TB > C* ≈ C**. During aging times from fresh up to 4 hrs, the rheological parameters (apparent and plastic viscosities, and consistency coefficient) were increased significantly, but the yield stress and flow behaviour index were decreased significantly. The physicochemical properties of fruits ice milk treatments whether at 1 or 30 days showed significant differences between controls and fruits ice milk treatments. With regard to the RSA and TPC of ice milk treatments, the treatments were recorded significant increases in the previous parameters than controls. Through the storage periods, the significant decreases in each RSA and TPC values were reported. The melting rates of C** ≈ C* > TB > TP > TZ > TG were noticed throughout the storage periods of 1 and 30 days. Zebda-mango ice milk was ranked the best treatment according to the panelist’s judgment, followed by banana, persimmon, and then guava ice milk treatments. The total production costs showed that the TP > C** ≈ TG ≈ TZ > TB > C*, in addition the profits of C* > TB > C** ≈ TG ≈ TZ > TP, when the present treatments compared with the selling price in supermarket.

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Published

2023-12-31

How to Cite

Abdeldaiem, A., Abbas, F. M. ., Salem, A. S. ., & Salman, H. F. D. S. (2023). Utilization of camel’s milk for preparation of banana, guava, persimmon, and mango ice milk. Journal of Chemistry and Nutritional Biochemistry, 4(2), 73–94. https://doi.org/10.48185/jcnb.v4i2.1014

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Articles