Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Hajian Nasim; SALAMI MARYAM; MOHAMMADIAN MEHDI; MOGHADAM MARYAM; EMAM DJOMEH ZAHRA

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

858

Download:

265

Cites:

Information Journal Paper

Title

Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

Author(s)

Keywords

Camel milk

Casein hydrolysate

Low-fat ice cream

Physical properties

Sensory attributes

Abstract

Background and objective: The objective of this study was to produce functional low-fat Camel milk ice creams enriched with native Camel milk casein or its antioxidant hydrolysates produced by chymotrypsin. Material and methods: Native or hydrolyzed Camel milk caseins (0, 2 and 4%) were added to Camel milk Low-fat ice creams. Hydrolysates were characterized for molecular weights and antioxidant activities. Physical (hardness, overrun and melting resistance) and sensorial attributes of the final products were assessed. Results and conclusion: Results showed that the chymotrypsin-mediated hydrolysis significantly (P<0. 05) increased 2, 2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity of the native Camel milk casein. Apparent viscosity and consistency coefficient of the ice creams were increased by addition of proteins and hydrolysates due to their water holding capacity. Protein/hydrolysates-fortified samples showed higher melting resistances but lower overruns and softer textures, compared to control ice creams with no added native or hydrolyzed Camel milk casein. Sensory analysis showed that only samples enriched with 2% of Casein hydrolysate included sensory properties similar to those of control Camel milk Low-fat ice creams and other samples received lower sensory scores. Generally, this study has suggested that Camel milk can be used to produce Low-fat ice creams. Properties of these ice creams can be modified by adding various concentrations of native and hydrolyzed Camel milk caseins.

Cites

No record.

References

No record.

Cite

APA: Copy

Hajian, Nasim, SALAMI, MARYAM, MOHAMMADIAN, MEHDI, MOGHADAM, MARYAM, & EMAM DJOMEH, ZAHRA. (2020). Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates. APPLIED FOOD BIOTECHNOLOGY, 7(2 ), 95-102. SID. https://sid.ir/paper/269695/en

Vancouver: Copy

Hajian Nasim, SALAMI MARYAM, MOHAMMADIAN MEHDI, MOGHADAM MARYAM, EMAM DJOMEH ZAHRA. Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2020;7(2 ):95-102. Available from: https://sid.ir/paper/269695/en

IEEE: Copy

Nasim Hajian, MARYAM SALAMI, MEHDI MOHAMMADIAN, MARYAM MOGHADAM, and ZAHRA EMAM DJOMEH, “Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates,” APPLIED FOOD BIOTECHNOLOGY, vol. 7, no. 2 , pp. 95–102, 2020, [Online]. Available: https://sid.ir/paper/269695/en

Related Journal Papers