بررسی جایگزینی ثعلب با صمغ دانه مرو و تاثیر آن بر روی خصوصیات فیزیکوشیمیایی و حسی بستنی سنتی

Stabilizers are a group of bio-polymers which are used in ice cream formulations in order to create soft texture, uniformity, reducing growth of ice crystals and lactose during storage and may be used to increase resistance to melting. Among these factors are hydrocolloids. The aim of this study was to investigate the effect of substituting Salep with Salvia macrosiphon boiss seed gum (as a source of native gum) at levels of 0.1 and 0.2% on physicochemical and sensory characteristics of traditional ice cream. Physicochemical tests including resistance to melting, pH and specific gravity; and sensory evaluation including measurement of intensity of coldness, viscosity, liquefying rate and total acceptance were analyzed. Results showed that Salvia macrosiphon boiss gum was more and less effective than Salep. The highest resistance to melting (80.5%), liquefying rate (8.25) and total acceptance (6.6) belonged to the sample containing Salvia macrosiphon boiss gum. The highest pH (6.6), gravity (1.06), intensity of coldness (8.87) and viscosity (5.3) was obtained for the sample containing Salep. According to the results Salvia macrosiphon boiss gum can be considered as a substitute for Salep.