Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

Abstract

Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were investigated. The acidity and hardness values of the samples increased, but total solids, fat, protein, pH, ash, overrun values, and complete meltdown time significantly decreased with increasing concentration of blueberry. The L* and b* values decreased, while a* and H degrees values increased due to the presence of natural colorants in blueberry. The viscosity and consistency coefficient values of ice cream samples decreased depending on the blueberry concentration, whereas TPC and antioxidant capacity increased. The addition of blueberry did not have any affirmative or negative effect on the sensory properties of samples except for appearance, color, and flavor scores. Consequently, blueberry could be added to the ice cream produced using camel's milk at less than a ratio of 10% to improve its nutritional properties. Novelty impact statement Ice cream made from camel's milk with blueberry is a novel dairy product. It is a functional product due to its high antioxidant activity and total phenolic component. The addition of blueberry does not have a negative effect on the sensory properties of the ice cream. As a result, blueberry and camel's milk could be used in new ice cream formulations to produce a nutritional and functional product.