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.
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 thus its physical appearance [
Méndez and Goff [
Freezing point of the mixture of ice cream also is directly related to the concentration of the components of the mixture in solution [
The global demand for frozen dairies raises the necessity for increasing their production from an available source as camel milk, in addition to its high nutritional and health value. Camels and their dairy products are considered as a good dietary source for humans in many parts of the world because they contain all the essential nutrients.
The main source of Saudi Arabia’s production of camel milk is from private farms where it is consumed as milk only. Recently, pasteurized camel milk appeared in the local markets but in a very limited scale. Moreover, there were many previous attempts to manufacture other forms of dairy products from camel milk.
The possibility of producing Ice cream from camel milk with acceptable quality by using a mixture of cream and camel milk solids not fat at different levels were studied by [
Therefore, 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.
The ingredients of ice cream mix included are camel’s milk obtained from “Farm College of Agriculture and Veterinary Medicine,” Qassim University. and homogenized pasteurized cow cream”, fat 30%, from the sale of food Buraidah centers, Qassim region, while skim milk powder, granulated can sugar, glucose, gelatin, vanilla and emulsifiers (Egg yolk) were obtained from the local markets in Buraidah, Qassim. Also, dates “Al-khalas and sokary both full dates, dates paste” date’s molasses, Naded Dates Factory, Buraidah, Qassim region. Calculations of the composition and prepare of the ice cream samples according to Salem et al. [
Measuring the apparent viscosity of the mixtures of ice cream at a temperature values (20˚C ± 1˚C) using a Brookfield Programmable Rheometer Model (RVDV-III Ultra, Brookfield Engineering Laboratories, Stoughtm, MA, USA). Using LV spindle No. 2 at RPM = 47 roll every 5 seconds to 2 minutes. Use Rheocalc software program (Ver.2.5, Brookfield Engineering Laboratories, Inc. To assemble the apparent viscosity values according to Metwally, [
Measuring cup fixed weight of mixture cool before whipping in order to calculate the overrun, and to measure the viscosity. Then, the mixture was put in the cooling machine and whipped in ICE30BCE type, Cuisinart Company even fail completely blended, automatically controlled to stop whipping upon the arrival of the ice cream to the point of whipping required, this process leads to a partial freeze rapid mixture, air integration in the mixture or the so-called overrun, Fayed et al. [
To estimate the overrun % at accordance with the method of [
The rheological properties and the properties of the melting of ice cream after (1 Day) and (30 days) and (60 days) from the freeze were studied. The contents of the cup put on a stainless steel mesh, and below the graduated cylinder at room temperature (20˚C - 25˚C), which allow for frozen packs to melt for (45 minutes), and calculates the First Time, which goes on the descent of the first drop after melt minute. Second, quantity by ml collected in (45 minutes), and the results are recorded in accordance with the method of Mathur and Srinivasan, [
In accordance with the system of statistical analysis, [
While the viscosity of treatments with added pieces of dates had values less than the control sample, and that there were significant differences between the treatments, it is probably due to not adding pieces of dates only after the whipping and freezing, and the measured viscosity was before the whipping process,
and due to the less added sugars ratios, and then on viscosity, which increases with hardwood solids non-fat values, and this is consistent with what was done [
Hartel [
Both [
Smith et al. [
Reflects the increase in overrun for ice cream the size of the output of the air overlap in the product during freezing, a technician may scale varies depending on the methods used and the materials involved in the installation conditions [
Under the conditions of the test, the overrun ranged between (22.2% - 27.47%), which is relatively low compared to the registrar in previous studies of many researchers, probably due to the use of the freeze on the batch system [
Also, it is obvious from
Rheological properties are one important physical quality that has to do with body, construction, softness, textures and a sense of cooling, and these qualities are the most common form of ice cream during the configuration [
gives the highest stability of the foam, and these changes have a significant impact on the foam, and related to the quality of the properties of ice cream, and proving by rheological measurements and tests during the liquidity melted.
Melting Resistance desirable consumer’s recipe [
It is clear from the results that the added cutting pass sokary or AL-khalas rates (5%) and (10%) or date paste either sokary or AL-khalas in the same ratios have increased the time required for melting significantly than the control sample, on the contrary added dates molasses treatments whether (5%), or (10%) led to the significant melting speed than other samples, after (1 day) of manufacturing and freezing, and this is probably due to the effect of the presence of fiber in the add-ons that significantly influence the proportion of frozen water in the mixtures of ice cream, as the ice formation in model systems is strongly more of a result of the decline in the proportion of solids and protein, which tends to be associated with water [
Also it contributes to fat dramatically in the ice cream structure during freezing and whipping, through the partial formation of three-dimensional network of fatty grained homogeneous along with air bubbles and ice crystals, which is
Treatments | Mean and standard deviation of the time that has passed the descent of the first drop per minute | ||
---|---|---|---|
After 1 day | After 30 days | After 60 days | |
Control sample | 31.83 ± 0.7202c-BC | 30.46 ± 0.0404b-C | 26.21 ± 0.1858a-BC |
Sokary Pieces10% | 31.77 ± 0.6643b-B | 30.87 ± 0.344b-CD | 26.94 ± 0.3287a-D |
Sokary pieces 5% | 32.9 ± 0.274c-DE | 30.62 ± 0.3293b-CD | 27.24 ± 0.0153a-D |
Al-khalas pieces 10% | 32.35 ± 0.0451c-BCDE | 31.35 ± 0.0252b-DEF | 26.97 ± 0.3659a-D |
Al-khalas pieces 5% | 32.88 ± 0.346c-CDE | 31.08 ± 0.4219b-CD | 25.89 ± 0.362a-B |
Sokary Paste 10% | 33.3 ± 0.05c-E | 31.93 ± 0.4095b-EFG | 27.22 ± 0.02a-D |
Sokary Paste 5% | 33.38 ± 0.0681c-E | 32.32 ± 0.2754b-G | 27.32 ± 0.0764a-D |
Al-khalas Paste 10% | 33.35 ± 0.4843c-E | 32.09 ± 0.0854b-FG | 26.86 ± 0.3272a-CD |
Al-khalas Paste 5% | 32.08 ± 0.0764c-BCD | 31.28 ± 0.1258b-DE | 26.09 ± 0.0777a-B |
Dates molasses 10% | 27.12 ± 0.1082c-A | 23.18 ± 0.1756b-B | 18.26 ± 0.2471a-A |
Dates molasses 5% | 26.11 ± 0.0945c-A | 22.06 ± 0.1097b-A | 18.08 ± 0.0681a-A |
The sample size of n = 3 and the level of the significance 0.05. The comparison between per class has components of symbols a, b, c. The comparison between per column has components of symbols A, B, C.
responsible for the drought in the product as well as a melted textures and softness in the resistance of the frozen product [
As stated [
The melting resistance has a strong relationship with the overrun, and this shows that the ice cream containing more air has a high resistance to melting and gives a melting lower part [
It is also clear from the
The results also indicated that the quantity of molten samples with added molasses dates (5%), or (10%) were higher melting, followed by samples with added paste AL-khalas then cut sokary and pieces of AL-khalas compared to the control sample (p < 0.05). Storage led to increased melting significantly, and the most melted samples were the ones with added molasses dates, and also noted that there are no significant differences between the various treatments at the end of the storage period (60 days) except for samples with added molasses dates and the control sample, and also the molten amounts ranged through (45 min)
between (1 to 3.13 ml) of the samples after one day of manufacturing, and between (2.9 to 7.2 ml) at the end of the storage period, which is in the range of (1.45%) - (3.6%), and this confirms the quality of the final product, both after manufacturing or after storage for two months.
Cottrel et al. [
There are many factors that affect the melting behavior including overrun [
In general, the melting rate is inversely proportional to the extent of non-fat stability (lack of stability), and indicate that an increase in a protein that is found in the ice cream didn’t affect the stability of the fat, and thus to increase the melting rate.
[
The increase in the fat content lead to lower melting rate, and suggests that the gathering of fat globules can belay air bubbles in the of ice cream body, and thus reduce the melting rate, so the high fat content reduces the size of the ice crystals, and by increasing the ice crystals it will make it harder. [
The particles size and the stability of emulsifying with larger particles increase the melting resistance, and that the particle size has an inverse relationship with Overrun, with increasing particle size the susceptibility of proteins on the surface of the air-water is reduced more often [
[
Control of crystallization processes is one of the most important factors affecting the properties of stability and organoleptic properties of frozen products [
It is clear from the results that the samples with added cut sokary dates (10%) recorded after one day of the freeze were similar to the sample control after the test, but it fastened the slow melting, and samples with (5%) cut sokary dates appeared to have minimal shrinkage with the slow melt.
After a month of storage began to defect deposition of dates simple sedimen-
1/Speed melting | 2/Ice-crystals roughness textures | 3/Shrinkage | 4/Sanding | 5/Dates Precipitation |
---|---|---|---|---|
A Not affected B. Slow C. Medium D. Fast | A. Non formed B. Formed simple C. Formed medium D. Formed high | A. Did not happen B. Simple occurred C. Moderately occurred D. Highly occurred | A. Did not occur B. Simple C. Moderately occurred D. Highly occurred | A. Did not B. Simple C. Medium D. High |
Treatments | Storage period | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Dates molasses 10% | Dates molasses 5% | Al-khalas Paste 10% | Al-khalas Paste 5% | Sokary Paste 10% | Sokary Paste 5% | Al-khalas pieces 10% | Al-khalas pieces 5% | Sokary Pieces10% | Sokary pieces 5% | Control | |
A-1 B-2 A-3 A-4 A-5 | C-1 B-2 A-3 A-4 A-5 | C-1 B-2 A-3 A-4 A-5 | B-1 A-2 A-3 A-4 A-5 | B-1 A-2 B-3 A-4 A-5 | A-1 B-2 A-3 A-4 A-5 | A-1 A-2 A-3 A-4 A-5 | A-1 A-2 A-3 A-4 A-5 | B-1 A-2 B-3 A-4 A-5 | B-1 A-2 A-3 A-4 A-5 | A-1 A-2 A-3 A-4 A-5 | After 1 day |
A-1 C-2 A-3 A-4 A-5 | C-1 C-2 A-3 A-4 A-5 | D-1 C-2 A-3 A-4 A-5 | B-1 B-2 A-3 A-4 A-5 | B-1 B-2 A-3 A-4 A-5 | A-1 B-2 A-3 A-4 A-5 | A-1 C-2 A-3 A-4 B-5 | A-1 B-2 A-3 A-4 A-5 | B-1 B-2 A-3 A-4 B-5 | B-1 A-2 A-3 A-4 B-5 | A-1 A-2 A-3 A-4 A-5 | After 30 days |
A-1 C-2 A-3 A-4 A-5 | C-1 C-2 A-3 A-4 A-5 | D-1 C-2 A-3 A-4 A-5 | A-1 C-2 A-3 A-4 A-5 | C-1 A-2 A-3 A-4 A-5 | A-1 C-2 A-3 B-4 A-5 | A-1 B-2 A-3 A-4 B-5 | A-1 B-2 B-3 A-4 B-5 | A-1 C-2 A-3 A-4 B-5 | A-1 B-2 A-3 A-4 A-5 | A-1 B-2 A-3 A-4 A-5 | After 60 days |
tation and configure a simple ice crystals increased in the samples with added cutting pass with ratio (5%) after (60 days) of storage, while the samples are added to it a cutting pass Al-khalas (5%), (10%) recorded good qualities after one day of storage, some of the small and medium ice crystals appeared after one month and two months of storage, the simple precipitation for dates. It also clearly records the characteristics of this product thermal shock during storage for two months. The results also showed that the use of sokary date paste or Al- khalas (5%) and (10%), had the some observations both after (1) or (30 or 60 days), such as the slow melting, or a slight contraction, and the use of paste of dates by (5%) was better. Samples with added dates molasses (10%) recorded less notes than (5%) after a heat shock and after storage for a period (60 days), although the observations recorded do not represent a danger to recipes of ice cream in terms of composition of medium degree of crystals ice and did not record any of the samples defect sanding throughout the storage period of time (60 days).
It was noticed that there is higher mean of viscosity values (cp) and lower overrun percentage when using dates paste and molasses in ice cream samples compared to those with added dates pieces of either Sokary or Al-khalas. Increased melting resistance and good qualities as heat shock were significantly better for the samples with added dates pieces or paste unlike the molasses. This confirms the quality of the product in all its dealings and carries it to heat shock during storage, and the validity and acceptance of the public, especially the control sample.
Salem, S.A., Fardous, M. and El-Rashody, M.G.H. (2017) Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period. Food and Nutrition Sci- ences, 8, 551-564. https://doi.org/10.4236/fns.2017.85038