Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 1, Pages 196-208Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-016-2451-1
Keywords
Ice cream; Lepidium perfoliatum seed gum; Lepidium sativum seed gum; Rheological properties; Response surface methodology (RSM)
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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.
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