Optimization of vanilla ice cream formulation by replacing powder milk with white sesame flour using response surface methodology

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KARGAR K.; GOLI M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:108 Page(s): 85-97

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Information Journal Paper

Title

Optimization of vanilla ice cream formulation by replacing powder milk with white sesame flour using response surface methodology

Author(s)

KARGAR K. | GOLI M. | Issue Writer Certificate

Keywords

Vanilla ice creamQ1

White sesame flourQ1

Vegetable oilQ1

Panisol gumQ1

Textural propertiesQ2

Abstract

In this study, for producing new formula ice cream the replacing of milk powder with White sesame flour at different levels (0, 25, 50, 75, and 100%), percentage of formula Vegetable oil (4. 5, 5. 5, 6. 5, 7. 5, and 8. 5%) andPanisol gum (0. 25, 0. 35, 0. 45, 0. 55, and 0. 65%) in ice cream formulation using response surface methodology(RSM)with central composite design, α = 2 and five central points and two replicates in the other points was investigated. The optimization of the formulation was doneto maximizeoverrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus(g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing White sesame flour, 6. 1% Vegetable oil and 0. 49% Panisol gum) and optimal formula2 (64% replacing White sesame flour, 8. 4% Vegetable oil and 0. 56% Panisol gum). Therefore, it recommended using White sesame flour in Vanilla ice cream formula as a substitute for milk powder to improve Textural properties.

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APA: Copy

KARGAR, K., & GOLI, M.. (2021). Optimization of vanilla ice cream formulation by replacing powder milk with white sesame flour using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(108 ), 85-97. SID. https://sid.ir/paper/387902/en

Vancouver: Copy

KARGAR K., GOLI M.. Optimization of vanilla ice cream formulation by replacing powder milk with white sesame flour using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(108 ):85-97. Available from: https://sid.ir/paper/387902/en

IEEE: Copy

K. KARGAR, and M. GOLI, “Optimization of vanilla ice cream formulation by replacing powder milk with white sesame flour using response surface methodology,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 108 , pp. 85–97, 2021, [Online]. Available: https://sid.ir/paper/387902/en

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