Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

被引：34

作者：

Rezaei, Rahil ^{[1
]}

Khomeiri, Morteza ^{[1
]}

Kashaninejad, Mahdi ^{[1
]}

Aalami, Mehran ^{[1
]}

机构：

[1] Gorgan Univ Agr Sci & Nat Resources, Dept Food Sci & Technol, Gorgan 4913815739, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 04期

关键词：

Frozen yoghurt; Guar gum; Arabic gum; Physical properties; Flow behaviour; ICE-CREAM; RHEOLOGICAL PROPERTIES; HYDROCOLLOIDS; QUALITY;

D O I：

10.1111/j.1471-0307.2011.00705.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall sensory and physicochemical characteristics.

引用

页码：563 / 568

页数：6

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