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Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk
Author(s) -
MARTINOUVOULASIKI IOANNA S.,
ZERFIRIDIS GREGORY K.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05211.x
Subject(s) - guar gum , ice cream , food science , xanthan gum , chemistry , stabilizer (aeronautics) , lactose , food additive , rheology , materials science , mechanical engineering , engineering , composite material
Yogurt ice cream made of 6.5% sheep's milk fat and 11.5% of nonfat milk solids (MSNF) derived by 83% from sheeps milk contained decreased lactose and increased protein by approximately 20% and 25%, respectively, compared to the conventional product from cow's milk. Acidity of the final product was from pH 4.4 to 4.9. Stabilizers that were tried were xanthan gum, guar gum and a commercial stabilizer at concentrations 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5%. Based on determinations of physical qualities as well as on the sensory evaluation of the yogurt ice cream, xanthan gum gave optimum results at 0.2% concentration, guar gum at 0.3% while the commercial stabilizer was partially satisfactory up to 0.5% concentration.