Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Amin Olaimat, Mohammed Tarique, Anas Al Nabulsi, Gafar Bamigbade, Labeeb Ali, Sammar MinAllah, Mohamed Shafi Kuttiyathil, Basim Abu-Jdayil, Shao Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash

Research output: Contribution to journalArticlepeer-review


Recently, the production and consumption of plant-based dairy products has increased due to their health benefits and the increasing scarcity of animal proteins. The aim of this study was to evaluate the effects of incorporating 3 and 6% pea proteins, as pea extract, on the physiochemical, antioxidant, functional, texture, and rheological properties of camel yogurt in comparison to pure camel milk and bovine milk yogurts. Statistical analysis was performed, and differences were considered significant when P < 0.05. The bioaccessible fraction of the yogurt with pea extract showed significantly higher and more stable antioxidant capacity during storage, and increased amylase, glucosidase, ACE-inhibition, and cholesterol removal. The texture of the camel yogurt was improved by the addition of pea extract, with a resulting apparent viscosity comparable to that of bovine yogurt. However, the viscosity of both bovine and camel yogurt with pea extract decreased as the shear rate increased. These findings suggest that the addition of 3-6% pea proteins to camel milk yogurt enhances its gelation, texture, antioxidant, and health properties, making it a potential ingredient for producing functional and high-quality camel yogurt.

Original languageEnglish
Pages (from-to)1988-2000
Number of pages13
JournalACS Food Science and Technology
Issue number11
Publication statusPublished - Nov 17 2023


  • ACE-inhibition
  • amylase inhibition
  • antioxidant
  • bioaccessible
  • camel yogurt
  • glucosidase
  • plant-based proteins
  • rheology

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Chemistry (miscellaneous)
  • Organic Chemistry


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