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\hypersetup{pdftitle={Processing and Quality of Low Fat Ice Cream from Camel Milk Using Natural Additives for Contribution as Functional Food},pdfauthor={Lemya M. Warsma},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Camel milk, functional food, ice cream, natural additives},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Processing and Quality of Low Fat Ice Cream from Camel Milk Using Natural Additives for Contribution as Functional Food\footnote{\textbf{Contact Address:} Lemya M. Warsma, University of Khartoum, Dept. of Dairy Production, P.O. Box 321, Khartoum, Sudan, \mbox{e-mail}: \email{areejwarsmaq3@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Lemya M. Warsma}}
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\begin{itemize*}
\item[]{\small{\textit{University of Khartoum, Dept. of Dairy Production, Sudan}}}
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\index[author]{Warsma, Lemya M.}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The present study was designed to process ice cream from camel milk using some natural flavors and additives (vanilla and coconut, gum Arabic and honey). The objectives are to improve taste and aroma of camel milk ice cream and to strengthen its contribution as a functional food. 



 Camel milk and honey were examined for compositional content before the processing. Then three types of camel milk ice cream were tried using vanilla, coconut, and vanilla and coconut. The successful processing of ice cream from camel milk in the present study indicated the possibility of using camel milk to produce special ice cream such as low fat ice cream. Moreover ice cream from camel milk combined the benefit of ice cream and benefit of camel milk to fulfil the requirements of the functional food. The pilot trials indicated that slightly higher rate of gum Arabic is needed to stabilise ice cream from camel milk, which might be due mainly to the special properties of camel milk. The use of gum Arabic; although small proportion was used;  might also add some nutrition value to ice cream in addition to its health benefit and to avoid the hazards of the animal gelatin stabiliser. Also the honey was used for partial substitution of sucrose because in addition to its availability in Sudan, it can be used as supplement in ice cream formulation in addition to its antimicrobial properties.



The chemical composition of the ice cream showed significantly high total solids and fat content in the combination of vanilla and coconut ice cream samples. The microbial count of flavored ice cream showed significant differences in total bacterial count. The coliform showed no growth in all ice cream samples during storage. The high score of colour and the overall acceptability were obtained in coconut ice cream and the combination of vanilla and coconut ice cream samples. It is recommends that gum Arabic and honey as ice cream stabiliser and sweetener, respectively, could be used in camel milk ice cream to strengthen the health benefit of camel milk and to satisfy the special needed diets. 



}

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\noindent \textbf{Keywords:} Camel milk, functional food, ice cream, natural additives
\index[key]{Camel milk}
\index[key]{Functional food}
\index[key]{Ice cream}
\index[key]{Natural!additives}
\end{document}
