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.
Highlights
It was noticed that there are higher mean of viscosity values when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”
The aim of this study is to determine the viscosity, overrun, rheological and melting properties of ice cream made from camel milk with different types and ratios of dates during the storage period of 60 days at −18 ̊C
Hartel [22], explained that the type and proportion of the fiber used significantly affect (p > 0.001) the freezing point and the molecular weights, such as the degree of total ice formation. [23] found that the addition of fiber of pulp dates naturalized as a substitute for fat led to increased viscosity, and it is probably due to the increased proportion of dissolved and the ingredients/or low molecular weight prepared fiber pulp average dates, and the proportion of these fibers
Summary
Ice cream quality depends on many factors including the type of milk used in the preparation mix as it plays a key role in the product characteristics, and the physical properties of the mixture of ice cream resulting from different manufacturing methods which could change its texture and its physical appear-. The ice cream industry is a relatively complicated process with successive steps that affect the structure and content of microbial involvement or affect the overall quality of ice cream [2] and can be seen as commenting greasy by air and water in the sugar center and protein solution [3], As well as the increase in the amount of whey protein in the milk in the emulsion face oil/water lowers the surface tension and increases the viscosity of mixture; resulting in the production of dry ice cream [4], the storage temperature, and is currently the industry specifications for the storage of ice cream. Total solids in a mixture of solid ice cream directly affects the size and distribution of ice crystals [6] as the lower solids in the ice cream the broader ice crystals formed [7]
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