Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.
This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, P.O. Box 91775 - 1163, Iran.
Maryam
M
BahramParvar
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, P.O. Box 91775 - 1163, Iran.
Mostafa Mazaheri
MM
Tehrani
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, P.O. Box 91775 - 1163, Iran.
Seyed M A
SM
Razavi
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, P.O. Box 91775 - 1163, Iran.
Arash
A
Koocheki
Frozen dessert; Hydrocolloid; Response surface methodology; Reyhan; Viscosity