Author(s)

S. A. Salem^1,2, Fardous M.³, Meead G. H. El-Rashody³

¹Food Science & Human Nutrition Department, Faculty of Agriculture and Veterinary Medicine, Qassim University, Buraydah, KSA.
²Dairy Science & Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
³Nutrition and Food Science Department, Faculty Designs and Home Economics, Qassim University, Buraydah, KSA.

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.

Camel Milk, Dates, Ice Cream, Viscosity, Overrun, Melting Properties, Heat Shock, Storage Period

Salem, S. , M., F. and El-Rashody, M. (2017) Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period. Food and Nutrition Sciences, 8, 551-564. doi: 10.4236/fns.2017.85038.