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The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş‐type ice creams
Author(s) -
Guven M,
Karaca O B,
Kacar A
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00108.x
Subject(s) - locust bean gum , chemistry , titratable acid , stabilizer (aeronautics) , guar gum , carboxymethyl cellulose , food science , ice cream , syneresis , organoleptic , cold storage , sodium , horticulture , xanthan gum , rheology , materials science , organic chemistry , mechanical engineering , engineering , composite material , biology
This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaraş‐type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer combination that could produce the best quality ice cream. With a total amount of stabilizer of 1.0%, ice creams of four different combinations containing locust bean gum, carboxymethyl cellulose, guar gum and sodium alginate were produced and their properties during a 6‐month storage period compared with the control sample produced using only salep extract ( Orchis orchida ). The ice cream produced using only the salep extract had significantly higher ( P < 0.05) levels of titratable acidity, lower pH and viscosity values, and were harder and less resistant to melting compared to those produced with the stabilizer combinations. The stabilizer mixtures containing locust bean gum yielded better results than those with the salep extract. An analysis of the effect of storage time on the properties of the ice creams indicated that, of the physical properties examined, only the decrease in the penetrometer values was significant ( P < 0.05). Apart from the difference observed in the third month during the storage of the ice creams produced with the salep extract, the differences during the storage time were not found to be significant ( P > 0.05).