Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

被引：0

作者：

Liu T. ^{[1
,2
]}

Zhang S. ^{[1
,3
]}

Zhao W. ^{[1
,4
]}

Chen Y. ^{[1
,4
]}

Zhang Y. ^{[1
,2
]}

机构：

[1] College of Food Science and Engineering, Jilin Agricultural University, Changchun

[2] Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun

[3] Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun

[4] Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 10期

关键词：

Chia seed coat polysaccharide; Emulsion stability; Ice cream; Texture characteristics;

D O I：

10.7506/spkx1002-6630-20200729-361

中图分类号：

学科分类号：

摘要：

To investigate the applicability of chia seed coat polysaccharides at different concentrations (0.5, 1.0, 1.5 and 2.0 mg/mL) as an emulsion stabilizer in ice cream products, the effects of different concentrations of chia seed coat polysaccharides on the quality of ice cream were studied by determining the stability of ice cream slurry and the overrun, melting rate, texture and the bubble size distribution of ice cream. The results showed that with the increase of chia seed coat polysaccharide concentration, the stability of ice cream slurry and the overrun and texture properties (elasticity, adhesiveness and chewiness) of ice cream increased, and the melting rate and hardness decreased. The bubble size distribution was more even, and the number of bubbles, uniform in diameter, increased. Addition of chia seed coat polysaccharide could increase the apparent viscosity of ice cream slurry, making it a pseudoplastic non-Newtonian fluid. Ice cream with 0.5 mg/mL concentration of chia seed coat polysaccharide exhibited slightly improved properties compared with the blank control group. However, upon addition of chia seed coat polysaccharide at a level greater than 1.5 mg/mL, the melting resistance and stability of ice cream were significantly improved, together with reduced hardness, improved microstructure, and smoother texture. In conclusion, addition of Chia seed coat polysaccharides could improve the quality, microstructure and stability of ice cream remarkably, which provides a scientific basis for the application of chia seed coat polysaccharides in cold drinks. © 2021, China Food Publishing Company. All right reserved.

引用

页码：32 / 37

页数：5

共 20 条

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