Production of functional ice cream with probiotic addition from camel milk
DOI:
https://doi.org/10.14295/2238-6416.v79i1.955Keywords:
Bifidobacterium bifidum, viscosity, overrun, sensory properties.Abstract
In recent years, the use of camel milk has gained popularity due to its nutritional and health benefits, such as its anticancer, antidiabetic, antioxidant, antiobesity properties, and against autism. Therefore, the primary objective of this study was to incorporate these properties of camel milk into ice cream production. Camel milk is also known to provide a favorable environment for the growth of probiotic bacteria. To assess this potential, Bifidobacterium bifidum probiotic bacteria were added to ice cream samples made from 100% camel milk (with and without probiotic addition - Control), a mixture of 50% cow milk and 50% camel milk, and 100% cow milk. It was observed that the growth of probiotics was highest in ice cream made from 100% cow milk. Additionally, various analyses were conducted on the ice cream samples, including viscosity, first dripping time, complete melting time, overrun, total dry matter, volatile compounds, and sensory analyses. In the physicochemical tests, the ice cream produced from 100% camel milk with probiotic addition exhibited the lowest pH and viscosity values. Differences in viscosity values were attributed to variations in the dry matter content of the ice creams. Among the four ice cream samples, the mixture of 50% cow milk and 50% camel milk displayed the shortest first dripping and complete melting time. Sensory analysis results indicated that the most preferred ice cream was the one made from 100% camel milk without probiotic addition. 2-heptanone was detected in all four ice cream samples, with its concentration being highest in the cow milk ice cream.
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