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The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream
Author(s) -
BAHRAMPARVAR MARYAM,
HADDAD KHODAPARAST MOHAMMAD H,
RAZAVI SEYED M A
Publication year - 2009
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/j.1471-0307.2009.00526.x
Subject(s) - stabiliser , ice cream , food science , chemistry , mathematics
This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate‐tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference ( P > 0.05) to most characteristics and could be used as a suitable stabiliser. Although products prepared using only the palmate‐tuber salep showed more differences from the corresponding ones with carboxymethylcellulose, the variations were not significant.