EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM

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MILANI E.; BAGHAEI H.; MORTAZAVI S.A.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 115-120

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Title

EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM

Author(s)

MILANI E. | BAGHAEI H. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

LOW-FAT YOG-ICE CREAMQ3

GUARQ3

DATES SYRUPQ2

RHEOLOGICAL PROPERTIESQ2

Abstract

Yog-ice cream (Frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. This Research was conducted to examine the effect of date syrup with different concentrations (0, 25 and 50% as a sugar replacement) & GUAR gum addition (0, 0.1, 0.2 & 0.3% as a fat replacer) on RHEOLOGICAL PROPERTIES of low fat orange yog-ice cream. The results showed that by increasing the date syrup and GUAR concentration, the viscosity of mixture increased but overrun decreased significantly in all samples (p<0.05). Results for stickiness of the yog-ice cream samples indicated that the low fat yog-ice cream was considerably less adhesive/sticky than both low fat product containing GUAR and date syrup. Hardness of low fat yog-ice cream samples was observed to be considerably higher than the samples with GUAR and date syrup, whilst the addition of GUAR and date syrup up to 0.3% & 25%, decreased the hardness of the low fat product.

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APA: Copy

MILANI, E., BAGHAEI, H., & MORTAZAVI, S.A.. (2011). EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 115-120. SID. https://sid.ir/paper/143717/en

Vancouver: Copy

MILANI E., BAGHAEI H., MORTAZAVI S.A.. EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):115-120. Available from: https://sid.ir/paper/143717/en

IEEE: Copy

E. MILANI, H. BAGHAEI, and S.A. MORTAZAVI, “EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 115–120, 2011, [Online]. Available: https://sid.ir/paper/143717/en

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