Impact of Psyllium (Plantago ovata) Husk as a Natural Fat Replacer on Quality Attributes of Low-Fat Camel Milk Ice Cream

Haneen Alburaikan, Sally Sakr and Mohamed Yoness Hassan

Background and Objective: The growing consumer demand for healthier frozen dairy desserts has increased interest in low-fat ice cream made with natural ingredients. However, reducing fat content can negatively impact the texture, creaminess and overall quality of the product. This study aims to evaluate psyllium husk powder (PSHP) as a multifunctional ingredient capable of acting simultaneously as a fat replacer and stabilizing agent in low-fat camel milk ice cream (CMIC), focusing on its effects on physicochemical properties, rheological behavior, melting characteristics and sensory acceptance of psyllium husk ice cream (SHIC) samples. Materials and Methods: Four formulations were prepared by substituting fat with PSHP at 0% (SHIC-0), 0.5% (SHIC-0.5), 1.0% (SHIC-1) and 1.5% (SHIC-1.5). The PSHP was dry-blended and hydrated in preheated camel milk (50°C), followed by pasteurization and a 24-hour aging period at 4°C. The aged mixes and hardened ice creams were systematically analyzed for their physicochemical, rheological, structural, bioactive and sensory properties. Results: The increasing PSHP significantly improved mix viscosity, density and weight per gallon, while reducing overrun. Ice cream hardness, cohesiveness, gumminess and adhesiveness increased with PSHP incorporation, whereas springiness showed a moderate decline at higher levels. Melting resistance was significantly enhanced, with a delayed first drop and extended complete melting time in PSHP-enriched samples, indicating improved structural stability. Color measurements revealed decreased lightness (L*) and increased redness (a*) and yellowness (b*), reflecting the natural color contribution of psyllium. Antioxidant activity (DPPH and ABTS) and total phenolic content increased significantly with PSHP addition, confirming its functional bioactive potential. Sensory evaluation indicated acceptable scores for all treatments, although overall acceptability slightly decreased at higher PSHP levels (SHIC-1.5: far replacement by 1.5%). Conclusion: Accordingly, PSHP was evaluated as a combined fat-replacing and stabilizing agent and the observed effects represent the overall contribution of these dual functionalities. In general, the PSHP improved both nutritional and functional characteristics while maintaining satisfactory sensory quality. This highlights its potential as a natural fat replacer in low-fat CMIC, especially for 1% fat replacement.

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