In an academic and scientific atmosphere, a doctoral dissertation by the researcher Shamel Kamel Hammoud was discussed in the Department of Food Sciences, College of Agriculture, Tikrit University, entitled:
“Production of Yogurt and Creamy Ice Cream Using Natural Stabilizers Extracted from Okra and Papaya Residues.”
The dissertation aimed to employ natural stabilizers extracted from okra and papaya residues in the production of dairy products and ice cream, given the promising functional and technological properties of these sources. The study focused on evaluating the effects of these stabilizers on improving texture, stability, and reducing whey separation, compared to commonly used synthetic stabilizers.
The research results showed significant improvements in the physical, chemical, and sensory properties of the manufactured products, as well as enhanced nutritional value, reflecting the efficiency of the proposed natural stabilizers and their potential to contribute to improving the quality of food products.
The study also emphasized the importance of utilizing agricultural residues and converting them into value-added materials, supporting the concepts of sustainability and the circular economy in the food industry, while reducing reliance on synthetic additives.
At the conclusion of the discussion, the examination committee commended the scientific effort and the significance of the results achieved, noting their practical applications in serving the food industry sector and aligning with modern trends toward using natural and environmentally friendly ingredients.
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