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Journal of Chemistry
Volume 2019, Article ID 4267829, 12 pages
Research Article

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

1Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
2Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan

Correspondence should be addressed to A. A. Mohamed; as.ude.usk@demahomdba

Received 13 December 2018; Revised 15 May 2019; Accepted 23 May 2019; Published 4 July 2019

Academic Editor: Jean-Marie Nedelec

Copyright © 2019 A. A. Mohamed et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was <1.0, signifying solid-like behavior; however, variations between CAM gels or COM were identified. Unlike COM, CAM was more frequency-dependent at low frequencies (0.1 to 1.0 rad/sec). Gels exhibited shear thinning according to the nonlinear rheological tests. Camel milk exhibited gel hardness much higher than cow milk. Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking.