Advances in dairy Research
Open Access

Abstract

Development of Nutrient-Enriched Camel Milk Ice Cream Using Silkworm Powder and High-Pressure Pasteurization: Evaluation of Quality and Functional Attributes

Emam AO*, Sahar A. Nasser

This study investigated the effects of silkworm powder fortification on the physicochemical, rheological, antioxidant, melting and sensory properties of camel milk ice cream processed by high-pressure pasteurization and traditional thermal pasteurization. Ice cream samples were prepared with silkworm powder at concentrations of 2%, 4% and 6% (w/w). Physicochemical analyses revealed that fortification significantly increased protein and ash contents while reducing moisture. Rheological measurements indicated improved viscosity, gel strength and shear-thinning behavior with higher silkworm powder levels. Antioxidant assays showed a dose-dependent enhancement in radical scavenging activity, total phenolic content and ferric reducing power. Melting resistance improved significantly upon fortification and sensory evaluation by 30 trained panelists indicated optimal acceptability at 4% fortification. These findings demonstrate that silkworm powder is a promising functional ingredient for the development of nutritionally enhanced camel milk ice cream with superior physicochemical stability and consumer acceptability.

Published Date: 2025-10-30; Received Date: 2025-09-17