The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream

Authors
kiyoomars sharifi 1
Alireza Shahab Lavasani 2
Sara Movahed 1
1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
10.52547/fsct.18.115.11
Abstract
In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.
Keywords
Emulsifier
Carboxymethylcellulose
homogeneity pressure
vanilla ice cream
Xanthan

Subjects

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Journal of food science and technology(Iran)
Volume 18, Issue 115 - Serial Number 115
September 2021
Pages 143-155