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


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
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:   (1419 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.
Full-Text [PDF 1604 kb]   (582 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2020/03/3 | Accepted: 2020/08/31 | Published: 2021/01/29

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.