{"id":4728,"date":"2023-05-08T08:22:10","date_gmt":"2023-05-08T08:22:10","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=4728"},"modified":"2023-05-08T08:28:08","modified_gmt":"2023-05-08T08:28:08","slug":"cjfst-2023-15-1-07","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2023\/05\/08\/cjfst-2023-15-1-07\/","title":{"rendered":"CJFST.2023.15.1.07"},"content":{"rendered":"

\"\"<\/a>Original scientific paper \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0 DOI: 10.17508\/CJFST.2023.15.1.07
\n<\/em><\/p>\n

Effects of some fruits on the processing and composition of camel milk ice cream<\/strong><\/h1>\n

Hassan Ali1<\/sup>,\u00a0 \"https:\/\/orcid.org\/0000-0001-8173-7693\"<\/a>\u00a0\u00a0Ibtisam El Zubeir2<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Faculty of Veterinary Medicine, Golis University, Hargeisa, Somaliland
\n<\/em>2<\/sup><\/em>Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P. O. Box 321 Khartoum, Sudan<\/em><\/p>\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
Article history:
\n<\/em><\/strong>Received: October 3, 2022
\nAccepted: December 27, 2022<\/td>\n		The present study was conducted to process and evaluate the chemical composition of ice cream made from camel milk, flavored with vanilla, baobab and papaya fruits. Camel milk, baobab and papaya were examined for chemical composition before the processing. Ice cream samples were made using one level of vanilla (3%) as control and two levels of each baobab and papaya (3% and 5%). Then ice cream samples were packed into plastic cups and stored in a freezer at -18 o<\/sup>C for 8 weeks. The chemical composition was examined every two weeks. The data showed significantly (P<0.05) higher total solids and ash in baobab (5%) ice cream samples, while high fat content was found in vanilla (3%) and papaya (5%). Also, high protein content was found in papaya ice cream samples. It was concluded that processing of ice cream using baobab (3%) and papaya (3%) gives ice cream with good chemical properties. The study recommended processing of ice cream from camel milk adding baobab and papaya fruits. Further studies should be conducted by adding local fruits and other additives to enhance the chemical properties of ice cream from camel milk as functional food.<\/td>\n<\/tr>\n
Keywords:
\n<\/em><\/strong>camel milk
\nchemical properties
\nice cream
\nbaobab
\npapaya<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Original scientific paper \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4728","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/4728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=4728"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/4728\/revisions"}],"predecessor-version":[{"id":4733,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/4728\/revisions\/4733"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=4728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=4728"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=4728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}