EXPLORING THE FUNCTIONAL, MICROBIAL, NUTRITIONAL AND SENSORIAL PROPERTIES OF WHIPPING CREAMS PREPARED FROM DIFFERENT FAT SOURCES

Main Article Content

Muhammad Ali
Saima Inayat
Muhammad Nadeem
Anjum Khalique

Keywords

Non-dairy and dairy, whip creams, free-fatty acids, anhydrous milk fat

Abstract

The current study sought to examine a variety of quality and safety features associated with whipped cream (WC) made from various milk fat derivatives, including buffalo, cow, camel, and anhydrous named BMF, CMF, CaMF, and AMF. All the creams had their pH, microbiological examination, and acidity, (total plate count [TPC], yeast [YC], and coliform count [CC]) analyzed using AOAC standards. To determine the quality, functional properties were evaluated followed by sensory examination. The non-dairy whipped cream offered at the neighborhood store was compared to all the findings. All analyses were replicated on the 1st, 3rd, and 5th days of the study. The Duncan multiple range test and a factorial design were adopted to estimate the combined significance. Numerous qualitative parameters showed that dairy WC performed comparably to a non-dairy product. Buffalo milk cream received the best overall acceptability ratings when compared to all other creams, except AMF cream, which had the greatest amounts of potassium, sodium, and calcium (9.48 mg, 47.43 mg, and 71.15 mg, respectively). Whipping creams made with AMF, BMF, and CMF had the highest overrun and roset times. Viscosity ratings for dairy-whipped creams ranged from 1001.42±9.39 for dairy-based creams to 1008.42±11.2 for non-dairy creams. Since dairy creams include more unsaturated fatty acids than non-dairy creams, they are a better alternative to the standard diet.

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