title: The effect of gum tragacanth on the rheological properties of salep based ice cream mix.
abstract: The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream.
authors.affiliation: Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey; Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren University, 13000 Bitlis, Turkey.
authors.forename: Abdullah
authors.initials: A
authors.lastname: Kurt
authors.affiliation: Program of Food Technology, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University, Samsun, Turkey.
authors.forename: Alime
authors.initials: A
authors.lastname: Cengiz
authors.affiliation: Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey; Department of Food Engineering, Chemistry-Metallurgical Faculty, Yıldız Technical University, 34210 Istanbul, Turkey. Electronic address: tkahyaoglu@omu.edu.tr.
authors.forename: Talip
authors.initials: T
authors.lastname: Kahyaoglu
mesh_terms: D000818:Animals; D004548:Elasticity; D007054:Ice Cream; D008892:Milk / Q000737:chemistry; D029595:Orchidaceae / Q000737:chemistry*; D012212:Rheology; D014144:Tragacanth / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D014144:Tragacanth
keywords: Creep-recovery; Gum tragacanth; Rheology; Salep glucomannan; Thixotropy