Processing and Quality of Low Fat Ice Cream from Camel Milk Using Natural Additives for Contribution as Functional Food, A.S.M. Ahmed and Prof. I.E.M. El Zubeir
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- Create Date 13th May 2025
- Last Updated 13th May 2025
A.S.M. Ahmed
University of Khartoum
Sudan
Prof. I.E.M. El Zubeir
University of Khartoum
Sudan
purpose: This study was designed to process ice cream from camel milk using natural additives (va- nilla, coconut, gum Arabic and honey) in order to improve its taste and aroma. Design/methodology/ approach: Three types of camel milk ice cream were tried using vanilla, coconut, and a combination of both. Findings: The successful processing of ice cream from camel milk indicated the possibility of using camel milk to produce special ice cream, which would fulfil the requirements of functional food.
The quality and acceptability of the different types of ice cream were shown. originality/value of the paper: Gum Arabic and honey as ice cream stabilisers and sweeteners, respectively, could be used in
camel milk ice cream to strengthen the health benefit of camel milk and to satisfy special needs diets.
Research implications: Further work should be done on the processing of camel milk using the available raw materials in Sudan for sustainable development.