Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 225-235 | Back to browse issues page


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Khosrow Shahi S, Hesarinejad M A, Didar Z, Vazifedoost M. Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk. FSCT 2021; 18 (114) :225-235
URL: http://fsct.modares.ac.ir/article-7-49825-en.html
1- Department of Food Science and Technology, Neyshabur branch, Islamic Azad University, Neyshabur, Iran
2- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran , ma.hesarinejad@gmail.com
Abstract:   (1573 Views)
Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values ​​of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products.
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Article Type: Original Research | Subject: Essences and extracts
Received: 2021/02/3 | Accepted: 2021/03/13 | Published: 2021/08/1

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