The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

被引：23

作者：

Bahramparvar, Maryam ^{[1
]}

Khodaparast, Mohammad H. Haddad ^{[1
]}

Razavi, Seyed M. A. ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Mashhad, Khorasan, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 04期

关键词：

Lallemantia royleana; Salep; Ice cream; Stabilisers; CMC; Quality attributes; RHEOLOGICAL PROPERTIES; RECRYSTALLIZATION;

D O I：

10.1111/j.1471-0307.2009.00526.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate-tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference (P > 0.05) to most characteristics and could be used as a suitable stabiliser. Although products prepared using only the palmate-tuber salep showed more differences from the corresponding ones with carboxymethylcellulose, the variations were not significant.

引用

页码：571 / 576

页数：6