الفهرس 
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Abstract
Abstract
The present study aims to evaluate the effect of camel’s milk besides the fruits (banana, guava, persimmon, and zebda-mango) and dried seeds mucilages (basil, chia, cress, and flax seeds) on ice milk properties. Our study was divided into two parts: 1) utilization of camel’s milk with different fruits in ice milk preparations. 2) The best treatment was selected from part 1 to prepare the fruit ice milk supplemented with dried seeds mucilages. The chemical analysis of different fruits or dried seeds mucilages showed clear differences between their parameters. With regard to adding the fruits or dried mucilages in ice milk preparations, generally the physicochemical and rheological properties of fruit ice milk mixtures showed significant differences between the controls and fruits or mucilages based ice milk treatments. Moreover, the physicochemical properties exhibited significant changes between the controls and fruits or mucilages ice milk treatments. The radical scavenging activity (RSA) and total phenolic compounds (TPC) of C** (control contains camel’s milk) were higher than the C* (control contains cow’s milk), furthermore the ice milk treatments were higher in each RSA and TPC values than the two controls. The melting rates of ice milk treatments showed the C** ≈ C* > TB > TP > TZ > TG in part 1, while part 2 showed the melting rates of Tcress > Tchia > Tflax > Tbasil > C* ≈ C**. According to the panelists judgment, mango ice milk ranked as the best treatment in part 1, while the same panelists ranked basil ice milk as the best treatment in part 2. The total production costs of fruit ice milk were ordered as the follows: TP > C** ≈ TG ≈ TZ > TB > C*. The profits of fruit ice milk treatments showed that the ice milk treatments of C* > Tbasil > C** ≈ Tchia ≈ Tflax > Tcress, when the experimental treatments compared with the selling price in supermarket.