“Processing and quality of low fat ice cream from camel milk using natural additives for contribution as a functional food”, Aman S. M. Ahmed and Ibtisam E. El Zubeir

Amna S. M. Ahmed and Prof. Ibtisam E. M. El Zubeir
University of Khartoum, Sudan

Purpose: This study was designed to process ice cream from camel milk using natural additives (vanilla, coconut, gum Arabic and honey) in order improve its taste and aroma.
Design/Methodology/Approach: Three types of camel milk ice cream were tried using vanilla, coconut, and a combination of both.
Findings: The successful processing of ice cream from camel milk indicated the possibility of using camel milk to produce special ice cream, which would fulfil the requirements of functional food. The quality and acceptability of the different types of ice cream were shown.
Originality/Value: Gum Arabic and honey as ice cream stabilisers and sweeteners, respectively, could be used in camel milk ice cream to strengthen the health benefits of camel milk and to satisfy special needs diets.
Research Implications: Further work should be done on the processing of camel milk using the available raw materials in Sudan for sustainable development.
Keywords: Camel milk, ice cream, natural additives, functional food.

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IJSR_V9_N2_2019-AHMED_EL-ZUBEIR.pdf
IJSR_V9_N2_2019-AHMED_EL-ZUBEIR.pdf

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