Abstract:
To obtain an optimum formulation for stabilizers–em
ulsifier in ice cream, different
combinations of three stabilizers, i.e. basil seed
gum, guar gum, and carboxymethyl
cellulose, at two concentrations of 0.15 or 0.35%
with or without E471 emulsifier were
studied using a simplex-centroid mixture design. Th
e regression models for physical
properties and texture smoothness of samples were a
lso established. Generally, increasing
ratios of basil seed gum in gums mixture increased
the apparent viscosity of ice cream
mixes and smoothness of texture, but decreased the
melting rate. Increasing proportions
of guar gum enhanced overrun of samples. Results su
ggested that the combination of
96.94%
basil seed gum and 3.06%
guar gum at the concentration of 0.35%
with 0.15%
emulsifier produced the optimum ice cream. Subseque
ntly, the interaction of the obtained
optimum formulation with
κ
-carrageenan as a secondary stabilizer was studied
at two
levels of 0.01 and 0.02%
. The pH, draw temperature, overrun, hardness, and
melting rate
were measured through physical methods. Rheological
and sensory analyses were also
performed. Inclusion of
κ
-carrageenan in formulations decreased the values o
f
instrumental hardness and improved the smoothness o
f the samples; while it had no
significant effects on other properties such as dra
w temperature, overrun, sandiness, and
foaminess.
Keywords:
Frozen dessert, Hydrocolloid, Optimization, Second
ary stabilizer, Quality.
