1- Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. , s.razavi@um.ac.ir
Abstract: (2174 Views)
The aim of this research is to evaluate the effects of Balangu Shirazi seed gum (BSSG) (0.3, 0.4, 0.5 %) and whey protein concentrate (WPC) (0, 2.5, 5 %) as fat replacers at different concentration levels on the textural, physical and sensory properties of nonfat ice cream (0.4 % fat) in comparison with control sample (10 % fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. By increasing the concentration of selected fat replacers, hardness (30.93-98.40 g), creaminess (2.6-4.6), and sensory acceptance (4.3-5.8) increased, and the melting rate (0.61-1.10 g/min) and coarseness (2.6-6.3) decreased.
Article Type:
Original Research |
Subject:
food industry engineering Received: 2018/12/24 | Accepted: 2020/11/28 | Published: 2021/06/6