Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

被引：3
|
作者：
Klesment, Tiina [1 ,2 ]
Stekolstsikova, Jelena [1 ]
Laos, Katrin [1 ,2 ]
机构：
[1] Competence Ctr Food & Fermentat Technol, EE-12618 Tallinn, Estonia
[2] Tallinn Univ Technol, Food Proc Dept, EE-12618 Tallinn, Estonia
来源：
PROCEEDINGS OF THE ESTONIAN ACADEMY OF SCIENCES | 2014年 / 63卷 / 02期
关键词：
ice cream; hydrocolloids; rheology; sensory; BOVINE SERUM-ALBUMIN; FURCELLARIA-LUMBRICALIS; GLOBULAR-PROTEINS; KAPPA-CARRAGEENAN; RECRYSTALLIZATION; GALACTANS; QUALITY; SEA;
D O I：
10.3176/proc.2014.2.09
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The influence of furcellaran as a secondary stabilizer, together with guar gum, on ice cream rheological and sensorial properties during 13 months of storage was studied. The results were compared with various guar gum/carrageenan blends. While the addition of furcellaran to ice cream was found to slightly decrease the scores of colour, odour, and flavour characteristics, it also increased the creamy sensation and had a good stabilizing effect on the ice cream during extended storage.
引用
收藏
页码：193 / 198
页数：6
相关论文
共 50 条
  • [1] Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream
    Mehditabar, Hossein
    Razavi, Seyed M. A.
    Javidi, Fatemeh
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020, 73 (02) : 447 - 458
  • [2] The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
    Javidi, Fatemeh
    Razavi, Seyed M. A.
    Behrouzian, Fataneh
    Alghooneh, Ali
    FOOD HYDROCOLLOIDS, 2016, 52 : 625 - 633
  • [3] RHEOLOGICAL PROPERTIES OF GUAR GUM AND HYDROXYETHYL GUAR GUM IN AQUEOUS-SOLUTION
    PATEL, SP
    PATEL, RG
    PATEL, VS
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 1987, 9 (06) : 314 - 320
  • [4] Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
    Lei, Yu-chen
    Zhao, Xia
    Li, Dong
    Wang, Li-jun
    Wang, Yong
    FOODS, 2022, 11 (05)
  • [5] Effect of carrageenan, guar gum, and methylcellulose addition on the quality parameters of ice cream with liqueur
    Campo-Quintero, Valentina
    Rojas-Gaitan, Juan Jose
    Ramirez-Navas, Juan Sebastian
    REVISTA CORPOICA-CIENCIA Y TECNOLOGIA AGROPECUARIA, 2022, 23 (02):
  • [6] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
    MURAYAMA, A
    ICHIKAWA, Y
    KAWABATA, A
    JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
  • [7] Effect of pH on the rheological properties of borate crosslinked hydroxypropyl guar gum hydrogel and hydroxypropyl guar gum
    Wang, Shibin
    Tang, Hongbiao
    Guo, Jianchun
    Wang, Kunjie
    CARBOHYDRATE POLYMERS, 2016, 147 : 455 - 463
  • [8] Influence of guar gum on granule morphologies and rheological properties of maize starch
    Nagano, Takao
    Tamaki, Eri
    Funami, Takahiro
    CARBOHYDRATE POLYMERS, 2008, 72 (01) : 95 - 101
  • [9] Effect of fucoidan on rheological properties of xanthan gum-guar gum mixtures
    Bak, Juneha
    Yoo, Byoungseung
    FOOD BIOSCIENCE, 2024, 59
  • [10] Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems
    Kresic, Greta
    Jambrak, Anet Rezek
    Lelas, Vesna
    Herceg, Zoran
    MLJEKARSTVO, 2011, 61 (01): : 64 - 78
12345