Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Abdellatif A Mohamed,Hany Yehia,Mohammed S Alamri,Mohamed A Ibraheem,Shahzad Hussain,Akram A Abdo Qasem

doi:10.1590/fst.20021

Abstract

Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G’ and the low (n) value is projected to have processing repercussions on CM gel.

Highlights

The population of Camels in the world is about 28 million while camel milk production is about 2.85 million tons (Food and Agriculture Organization, 2017)
In an effort to determine the antidiabetic action of camel milk, researchers reported that insulin was not responsible for that this activity and suggested further research to determine the real cause (Abou-Soliman et al, 2020)
The magnitude of changes to these parameters was quantified by creating perfect experimental conditions such as oscillation frequency, strain, temperature, and testing near the linear viscoelastic region (LVR) of the material

Summary

Introduction

The population of Camels in the world is about 28 million while camel milk production is about 2.85 million tons (Food and Agriculture Organization, 2017). Fermented camel milk products are characterized as watery, weak, and poor structure (Rahman et al, 2009). This distinguishing property is because of the extended structure and limited dispersion of casein and the lack of Beta-lactoglobulin (b-lg) in camel milk compared with CWM milk (Al Haj & Al Kanhal, 2010; El-Agamy et al, 2009; Kamal et al, 2017). The average molecular size of camel milk casein is 468 ± 1.00 nm, whereas CWM milk is 137 ± 1.50 nm. In an effort to determine the antidiabetic action of camel milk, researchers reported that insulin was not responsible for that this activity and suggested further research to determine the real cause (Abou-Soliman et al, 2020)

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