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Pakistan Journal of Nutrition

Year: 2017 | Volume: 16 | Issue: 6 | Page No.: 457-462
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Authors

Aigerim Akanova

Nabidulla Kikebayev

Kymbat Shaikenova

Zhanagul Seiitkazhy

Eleonora Okuskhanova

Keywords

Background: Among milk products, ice cream is growing in popularity. Mare’s milk instead of cow’s milk can be used to make ice cream due to its low fat content and balanced amino acid, vitamin and mineral composition. Objective: The purpose of this study was to develop new methods of making ice cream and study the nutritive and biological value of mare’s milk-based ice cream. Materials and Methods: Amino acid and vitamin composition levels were quantified using the Shimadzu LC-20 Prominence liquid chromatography system equipped with fluorometric and spectrophotometric detectors. Mineral composition was detected by Inductively-Coupled Mass-Spectrometry (ICP-MS). Ice cream samples were produced in the following proportions: Sample 1, 100% mare’s milk (MM-100); sample 2, 40% MM and 60% cow’s milk (MM-40); sample 3, 30% MM and 70% cow’s milk (MM-30). Results: The fat contents of MM-100, MM-40 and MM-30 were 2.1, 7.3 and 8.5%, respectively. The carbohydrate content decreased from 26.0 g in MM-100 to 22.7 g in MM-40 and to 21.2 g in MM-30. Protein content of MM-100 was slightly lower than those of the MM-40 and MM-30 ice creams; however, no differences were found among the three types of ice creams in ash content. Using both mare’s and cow’s milk in ice cream mixtures resulted in increased mineral content in MM-40 and MM-30 in comparison with MM-100. Thus, combination of mare’s and cow’s milk enriched the ice cream with methionine, glycine, histidine, proline, threonine and valine. Conclusion: These findings suggest a beneficial role of mare’s milk in making ice cream with low-fat content.
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