REPLACEMENT OF SALEP WITH SALVIA MACROSIPHON BOISS AND ITS IMPACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TRADITIONAL ICE CREAM

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MIRZAII S.M.; MOHAMADI SANI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:54 Page(s): 95-104

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Title

REPLACEMENT OF SALEP WITH SALVIA MACROSIPHON BOISS AND ITS IMPACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TRADITIONAL ICE CREAM

Author(s)

MIRZAII S.M. | MOHAMADI SANI A. | Issue Writer Certificate

Keywords

SALVIA MACROSIPHON BOISS SEED GUMQ2

SALEPQ2

TRADITIONAL ICE CREAMQ3

STABILIZERSQ1

HYDROCOLLOIDS NATIVEQ2

Abstract

Stabilizers are a group of bio-polymers which are used in ice cream formulations in order to create soft texture, uniformity, reducing growth of ice crystals and lactose during storage and may be used to increase resistance to melting. Among these factors are hydrocolloids. The aim of this study was to investigate the effect of substituting SALEP with SALVIA MACROSIPHON BOISS SEED GUM (as a source of native gum) at levels of 0.1 and 0.2% on physicochemical and sensory characteristics of TRADITIONAL ICE CREAM. Physicochemical tests including resistance to melting, pH and specific gravity; and sensory evaluation including measurement of intensity of coldness, viscosity, liquefying rate and total acceptance were analyzed. Results showed that Salvia macrosiphon boiss gum was more and less effective than SALEP. The highest resistance to melting (80.5%), liquefying rate (8.25) and total acceptance (6.6) belonged to the sample containing Salvia macrosiphon boiss gum. The highest pH (6.6), gravity (1.06), intensity of coldness (8.87) and viscosity (5.3) was obtained for the sample containing SALEP. According to the results Salvia macrosiphon boiss gum can be considered as a substitute for SALEP.

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APA: Copy

MIRZAII, S.M., & MOHAMADI SANI, A.. (2016). REPLACEMENT OF SALEP WITH SALVIA MACROSIPHON BOISS AND ITS IMPACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TRADITIONAL ICE CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(54), 95-104. SID. https://sid.ir/paper/72383/en

Vancouver: Copy

MIRZAII S.M., MOHAMADI SANI A.. REPLACEMENT OF SALEP WITH SALVIA MACROSIPHON BOISS AND ITS IMPACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TRADITIONAL ICE CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(54):95-104. Available from: https://sid.ir/paper/72383/en

IEEE: Copy

S.M. MIRZAII, and A. MOHAMADI SANI, “REPLACEMENT OF SALEP WITH SALVIA MACROSIPHON BOISS AND ITS IMPACT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TRADITIONAL ICE CREAM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 54, pp. 95–104, 2016, [Online]. Available: https://sid.ir/paper/72383/en

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