Effect of using heart of date palm as a new source of protein, carbohydrates, and bioactive compounds on the characterization of low-fat camel milk ice cream

The heart of the date palm is a nutrient-rich vegetable found at the center of palm trees, abundant in protein and dietary fiber, primarily made up of carbohydrates. Preliminary studies indicate that the heart of the date palm possesses healing properties, exhibiting potent cytotoxic effects against HepG2 cells, suggesting its potential in cancer treatment. A low-fat ice cream was created using camel milk, enriched with varying amounts of heart of date palm-4 %, 8 %, and 12 % of the mix-as a source of bioactive compounds, protein, and carbohydrates. The effect of the heart of date palm on the physicochemical and biological characteristics of the low-fat ice cream was examined over 28 days of frozen storage. The total bacterial count showed a slight increase in the low-fat ice cream with the heart of date palm added. Additionally, no coliforms were detected in any samples throughout the storage period. The findings revealed that camel milk can yield high-quality, functional low-fat ice cream, demonstrating good flavor, body & texture, appearance, and color when supplemented with up to 12 % heart of date palm as a functional ingredient stored at -18 °C.