Volume 17, Issue 108 (2021)                   FSCT 2021, 17(108): 85-96 | Back to browse issues page

‎ 10.52547/fsct.17.108.85

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Kargar K, Goli M. Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology. FSCT 2021; 17 (108) :85-96
URL: http://fsct.modares.ac.ir/article-7-41144-en.html
Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology
Kimia Kargar1 , Mohammad Goli 2
1- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran , mgolifood@yahoo.com
Abstract:   (1895 Views)
In this study, we investigated the replacing of white sesame flour with milk powder at different levels (0, 25, 50, 75, and 100%), formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and the amount of Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) using response surface methodology (RSM) and central composite design(CCD), α = 2 and 5 central points and two replicates in the other points. The optimization of the formulation was done to maximize overrun (%) 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 is recommended to use white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.
Keywords: Vanilla ice cream, White sesame flour, Vegetable oil, Panisol gum, Textural properties
Full-Text [PDF 1604 kb]   (1044 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2020/03/3 | Accepted: 2020/08/31 | Published: 2021/01/29
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