The Effect of Addition of Sage Seed Gum, Carboxyl Methyl Cellulose and Fat Content on Low-Fat Camel Milk Cream Properties

In this research, the effects of sage seed gum (0-0.5%), carboxyl methyl cellulose (0-0.5%) and fat content (18-25%) on the textural, rheological and color properties of low-fat camel milk cream were investigated. The results of the back extrusion test indicated that increasing sage seed gum and carboxyl methyl cellulose, significantly (p<0.05), increased hardness, adhesiveness and gumminess. Also, with decreasing the fat content, the hardness of the samples increased and it had no significant effect on the adhesiveness and gumminess. The HerschelBulkley and Moore models were used to describe the time-independent rheological characteristics of the samples and both models were suitable for fitting the shear stress-shear rate data of low-fat camel milk cream samples. The results of the color analysis showed that with decreasing fat content, only b* significantly decreased and sage seed gum and carboxyl methyl cellulose had no significant effect on the color parameters. The optimum processing conditions for producing low-fat camel milk cream with the high hardness, consistency coefficient, zero shear rate viscosity and low fat content, flow behavior index, adhesiveness, infinite shear rate viscosity for response variables were 0.42% sage seed gum, 0.33% carboxyl methyl cellulose and 22.27% fat content.