Document Type : Original Article
Authors
1
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
2
Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag 82755, Egypt
3
Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
4
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta31733 , Egypt
Abstract
This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.
Keywords
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