Physical and biochemical characterization of dromedary milk as traditionally consumed by Bedouins

Hasni S., Khelil A., Mahcene Z., Bireche K., ÇEBİ N., Rahmani Y., ...Daha Fazla

FOOD CHEMISTRY, cilt.401, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 401
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.foodchem.2022.134191
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Dromedary milk, Mixture, Physical proprieties, Biochemical characterization, Protein oxidation, CAMEL MILK, QUANTIFICATION, ANTICANCER, URINE
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Few studies were dedicated to characterizing the dromedary milk (DM) as consumed by Bedouins, mixed with a small amount of dromedary urine (DU). Therefore, this work aimed to reveal some physical and biochemical characteristics of the DM alone, and incorporated with DU at two different concentrations. pH, colour, Brix, fats, and minerals were evaluated with proteins and sugar content using FTIR; in addition to protein oxidation. The results showed that DM counts as a rich source of the nutritional element yet its proprieties were affected by the addition of DU. An important increase in colour, sugar, fat, and protein concentration with a remarkable augmentation in the pH, mineral content, and protein oxidation where the more urine is added the more milk proteins are oxidated as demonstrated by the characteristics showed in the two mixtures which will negatively affect DM therapeutical proprieties, especially the one related to proteins.