Effect of quince seed mucilage on physicochemical, textural and sensoryproperties of vanilla ice cream

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NAJAF NAJAFI M.; Koolabadi Z.; RASHIDI H.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 367-377

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Title

Effect of quince seed mucilage on physicochemical, textural and sensoryproperties of vanilla ice cream

Author(s)

NAJAF NAJAFI M. | Koolabadi Z. | RASHIDI H. | Issue Writer Certificate

Keywords

Quince seed mucilageQ1

Vanilla ice creamQ1

Physicochemical propertiesQ1

HardnessQ2

Sensory evaluationQ2

Abstract

Plant seed mucilage is one of the most important hydrocolloids used in food industry due to the ability to create structure and texture, properties of emulsifying, thickness and dietary aspects. The aim of this study was to investigate the effect of Quince seed mucilagereplacement on physicochemical (pH, specific gravity, melting resistance and overrun), textural and sensoryproperties of Vanilla ice cream. For this purpose, mucilage was used as a substitute for carboxymethylellulose in ice cream formulation at 5 levels (0, 25, 50, 75 and 100%). The results showed that with increasing replacement ratio, the amount of melting resistance, specific gravity and overrun significantly increased (p<0. 05). Addition of mucilage did not have a significant effect on the pH of the ice cream mixture (p>0. 05). Adding mucilage reduced Hardness(p<0. 05). Based on Sensory evaluation results, adding mucilage increased the total acceptance of ice cream. In general, and considering all the characteristics, it can be concluded that the sample with 100% mucilage substitution had a higher quality than other treatments.

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APA: Copy

NAJAF NAJAFI, M., Koolabadi, Z., & RASHIDI, H.. (2019). Effect of quince seed mucilage on physicochemical, textural and sensoryproperties of vanilla ice cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 367-377. SID. https://sid.ir/paper/72802/en

Vancouver: Copy

NAJAF NAJAFI M., Koolabadi Z., RASHIDI H.. Effect of quince seed mucilage on physicochemical, textural and sensoryproperties of vanilla ice cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):367-377. Available from: https://sid.ir/paper/72802/en

IEEE: Copy

M. NAJAF NAJAFI, Z. Koolabadi, and H. RASHIDI, “Effect of quince seed mucilage on physicochemical, textural and sensoryproperties of vanilla ice cream,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 367–377, 2019, [Online]. Available: https://sid.ir/paper/72802/en

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