Physico-Chemical Characteristics of Ice Cream Made With Camel Milk Fat Fractions

Abstract

T he purpose of this paper is to investigate some quality attributes of camel ice cream (10% fat) prepared by substituting cream with butter oil (BO), solid milk fat fraction (SMF), liquid milk fat fraction (LMF) and SMF: LMF (1:1 v/v) in the mixes. The BO was fractionated by multi-step dry crystallization at 40 and 30ºC to obtain SMF and LMF, respectively. Fatty acids composition and some physical characteristics of the resultant fractions were investigated. All mixes and the resultant ice cream samples were evaluated for their physicochemical, rheological properties and the sensory quality attributes. Results show that the type of milk fat fraction or fat form did not affect pH values, titratable acidity, and surface tension of ice cream mixes while the viscosity was affected (P ≤ 0.05). The overrun of the ice cream was affected adversely by the viscosity of the mix. Furthermore, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of the SMF in ice cream mix led to decrease adsorption of protein, fat destabilization and characterized by the slowest meltdown of ice cream samples than other milk fat sources. The highest and lowest hardness values were found in ice cream mixes that were made with SMF and LMF, in the same order. In conclusion; ice cream samples could be successfully made by using milk fat fractions in place of cream. However, substitution with the SMF followed by SMF: LMF (1:1 v/v) is recommended in arid and semi-arid zones; improved both whipping abilities, overrun and flavor scores which declined by using LMF in the ice cream mix.

Production of Functional Ice Cream Using Camel Milk Fat Fractions

“…Notably, major changes in melting properties are due to the fractionation process used, based on different melting points of the triacylglycerol in the mixture and the separate fatty acids. Our results are similar to those reported previously (Desouky 2021, Abbas et al 2019, Awad et al 2008.…”

“…Also, the short-chain fatty acids and USFA (oleic and linoleic) migrated to LMF, characterized by the highest values. These findings are supported by previous studies (Desouky 2021, Büyükbeşe et al 2017, Awad et al 2008, Fatouh et al 2005. Among the fractions, the ratio of USFA/SFA was the highest in LMF, followed by CMF, while SMF had the lowest content (0.461 mg/100 mg fat).…”

“…On the other hand, the SMP of LMF was the lowest owing to the decrease in both C16:0 and C18:0 accompanied by an increase in long-chain unsaturated fatty acids (C18:1) and SCFA, which have the lowest melting points (Table 1). Changes in SMP are in the main changes happening in the ratio of (C16:0), (C18:0), and (C18:1), having a lower melting point (Desouky 2021, Awad et al 2008, Fatouh et al 2005. Notably, major changes in melting properties are due to the fractionation process used, based on different melting points of the triacylglycerol in the mixture and the separate fatty acids.…”

“…This heterogeneity is used in many formulations by dividing these different melting components into fractions. Dividing milk fat into liquid and solid fractions improves fat characteristics and expands its uses in the food and dairy processing (Desouky 2021, Gandhi et al 2013.…”

“…Also, insufficient research exists on using different milk fat fractions (Gandhi et al 2013, Abd EL-Rahman et al 1997. Addi-tionally, there is little research on CMF fractions in ice cream (Desouky 2021).…”