The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream

Authors
Mohammad Reza Amiryousefi 1
Hayder jumaah Al-kaabi 2
Sahar Selahbarzin 3
Mohammad Ali Hesarinejad 4
1 Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
2 Department of research and development, Ministry of Higher Education and Scientific Research of Iraq
3 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran
4 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
10.22034/FSCT.19.127.91
Abstract
This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear-thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability and consistency coefficient, which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing tragacanth. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.
Keywords
Cream
Tragacanth
carrageenan
Stability

Subjects

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