TITLE:
Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period
AUTHORS:
S. A. Salem, Fardous M., Meead G. H. El-Rashody
KEYWORDS:
Camel Milk, Dates, Ice Cream, Viscosity, Overrun, Melting Properties, Heat Shock, Storage Period
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.5,
May
22,
2017
ABSTRACT: The
effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3
forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its
viscosity, overrun%, rheological and melting properties during storage period
up to 60 days at -18°C was studied. It was noticed that there are higher mean of viscosity values
(cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary”
paste then samples with molasses in ice cream samples compared to those with
added date’s pieces of either “Sokary” or “Al-khalas”. There are significant
differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas”
which recorded the lowest values. Increased melting resistance and good
qualities as heat shock and melting properties were significantly better for
the samples with added dates pieces or paste unlike the molasses. The storage
effect is obvious decline, especially when using dates molasses.