THE POSSIBILITY OF SUBSTITUTION OF CARBOXY METHYL CELLULOSE AND TRAGACANTH GUM ON THE PHYSICAL AND SENSORY PROPERTIES OF ICE CREAM

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RAFTANI AMIRI Z.; AHMADI M.E.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:2 Page(s): 279-290

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Title

THE POSSIBILITY OF SUBSTITUTION OF CARBOXY METHYL CELLULOSE AND TRAGACANTH GUM ON THE PHYSICAL AND SENSORY PROPERTIES OF ICE CREAM

Author(s)

RAFTANI AMIRI Z. | AHMADI M.E. | Issue Writer Certificate

Keywords

ICE CREAMQ2

MELTING RESISTANCEQ2

HARDNESSQ3

TRAGACANTHQ2

CARBOXY METHYL CELLULOSEQ2

OVERRUNQ1

Abstract

For determination of functional properties and application possibility of Iranian local plants hydrocolloids, the CARBOXY METHYL CELLULOSE (CMC) replaced with TRAGACANTH (T) at levels of 0, 25, 50, 75 and 100 percent and quality characteristics of ICE CREAM (IC) were determined. The results showed that the sample containing 100% T had lower specific gravity (SG) than other samples but by decreasing the level of substitution, the SG of IC mix significantly increased. All levels of substitution led to significant increase of OVERRUN. Sample containing 100% T showed higher viscosity than sample containing mixture of gums, and control sample had the highest resistance to melting. Sample containing 75% CMC and 25% T had the lowest HARDNESS and sample containing 100% T had the highest HARDNESS. Increasing the level of substitution led to improve the sensory properties of IC. According to the results of the physical properties and sensory scores of IC samples obtained from this research, replacement of CMC and T at level of 100% is possible.

Cites

OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

RAFTANI AMIRI, Z., & AHMADI, M.E.. (2014). THE POSSIBILITY OF SUBSTITUTION OF CARBOXY METHYL CELLULOSE AND TRAGACANTH GUM ON THE PHYSICAL AND SENSORY PROPERTIES OF ICE CREAM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(2), 279-290. SID. https://sid.ir/paper/148482/en

Vancouver: Copy

RAFTANI AMIRI Z., AHMADI M.E.. THE POSSIBILITY OF SUBSTITUTION OF CARBOXY METHYL CELLULOSE AND TRAGACANTH GUM ON THE PHYSICAL AND SENSORY PROPERTIES OF ICE CREAM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(2):279-290. Available from: https://sid.ir/paper/148482/en

IEEE: Copy

Z. RAFTANI AMIRI, and M.E. AHMADI, “THE POSSIBILITY OF SUBSTITUTION OF CARBOXY METHYL CELLULOSE AND TRAGACANTH GUM ON THE PHYSICAL AND SENSORY PROPERTIES OF ICE CREAM,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 2, pp. 279–290, 2014, [Online]. Available: https://sid.ir/paper/148482/en

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