Premium
Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream
Author(s) -
Mehditabar Hossein,
Razavi Seyed M A,
Javidi Fatemeh
Publication year - 2020
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 - 10.1111/1471-0307.12658
Subject(s) - guar gum , food science , thixotropy , rheology , chemistry , shear thinning , tragacanth , guar , materials science , composite material
The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.