title: Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.
abstract: This study focuses on the physical, textural and rheological properties of low fat (LF) whipped cream with 30% fat content developed with Basil seed gum (BSG), Cress seed gum (CSG) and Quince seed gum (QSG) at the concentration of 0.1 and 0.3% (w/w) and comparison with high fat (HF) whipped cream sample (55%) as control. Flow curves were analyzed using Herschel bulkey and Carreau models through a fitting procedure. The rheological investigations confirmed that all samples were shear thinning fluid exhibiting a yield stress and thixotropy properties. The frequency sweep test showed that at the same gum concentration, mixes containing BSG have higher G', G″ and η*than those of mixes with QSG and CSG, and all mixes containing gum displayed weak gel-like behavior. Analysis showed that adding and increasing gums concentration caused to increased viscosity, hardness and overrun, leading to a better quality in the final products. Moreover, textural properties showed that the effect of BSG on hardness and adhesiveness was significantly greater than QSG and CSG at the same concentration. Based on obtained result, 0.3% concentration of added BSG had a much greater effects on the whipped cream properties than those of mixes with QSG and CSG.
authors.affiliation: Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran. Electronic address: r.farahmandfar@sanru.ac.ir.
authors.forename: Reza
authors.initials: R
authors.lastname: Farahmandfar
authors.affiliation: Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran. Electronic address: m.asnaashari@yahoo.com.
authors.forename: Maryam
authors.initials: M
authors.lastname: Asnaashari
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
authors.forename: Mohammad Reza
authors.initials: MR
authors.lastname: Salahi
authors.affiliation: Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Sari, Iran.
authors.forename: Tandis
authors.initials: T
authors.lastname: Khosravi Rad
mesh_terms: D019607:Brassicaceae / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry* / Q000494:pharmacology; D006801:Humans; D018649:Ocimum basilicum / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry* / Q000494:pharmacology; D012212:Rheology; D027824:Rosaceae / Q000737:chemistry; D014783:Viscosity
chemical_list: D005503:Food Additives; D053149:Plant Gums
keywords: Rheology; Seed gums; Whipped cream