Document Detail

Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.
MedLine Citation:
PMID:  21339124     Owner:  NLM     Status:  In-Data-Review    
The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.
M Bahramparvar; S M A Razavi; M H H Khodaparast
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Publication Detail:
Type:  Journal Article     Date:  2010-04-16
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  16     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2011-02-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  79-88     Citation Subset:  IM    
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan, P.O. Box 91775 - 1163, Iran.
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