Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities

Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends were fermented with 2 different starter culture strains (a high acidic culture and a low acidic culture). The camel milk-soy extract yogurt treatments were evaluated for pH value, acidity, total phenolic compounds, antioxidant capacities, degree of hydrolysis, α-amylase and α-glucosidase inhibition, angiotensin-converting enzyme inhibition, antiproliferative activities, and rheological properties after 1 and 21 d of storage at 4°C. The results revealed that some of the investigated parameters were significantly affected by the starter culture strain and storage period. For instance, the effect of starter cultures was evident for the degree of hydrolysis, antioxidant capacities, proliferation inhibition, and rheological properties because these treatments led to different responses. Furthermore, the characteristics of camel milk-soy extract yogurt were also influenced by the supplementation level of soy extract, particularly after 21 d of storage. This study could provide valuable knowledge to the dairy industry because it highlighted the characteristics of camel milk-soy yogurt prepared with 2 different starter culture strains.

Original languageEnglish
Pages (from-to)6671-6687
Number of pages17
JournalJournal of Dairy Science
Volume106
Issue number10
DOIs
Publication statusPublished - Oct 2023

Keywords

  • antioxidant capacity
  • camel milk
  • proliferation inhibition
  • rheology
  • soy extract

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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