Production and characterization of camel milk powder enriched with date extract

Abstract

The production of camel milk powder, rich in date fruit extract, has not been studied yet. In this study, a spray-drying technique was used to produce camel milk powder enriched with date sugar. The optimum operating conditions were determined using response surface methodology to maximize the overall powder yield. A maximum overall yield of 55 wt/wt.% was achieved by operating at a temperature of 160 °C, a flow rate of 7.0 mL/min, a concentration of 3.1 wt/v% MD, and outlet air temperature of 100 °C . In addition, the powder was analyzed and characterized physically, chemically, optically and nutritionally. Results showed relatively good functional properties (high cohesion, low moisture content, good solubility and color properties) and unique morphological properties (amorphous, roundish microparticles with a broader particle size distribution). Further, DSC, TGA, and chemical analysis results showed that date sugar fortified camel milk powder (DCMP) had improved thermal stability and high nutritional value. Spray-dried DCMP might find applications in a wide range of food and beverage products.