title: Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatumandLepidium sativum) using response surface methodology (RSM).
abstract: In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, Iran.
authors.forename: M
authors.initials: M
authors.lastname: Azari-Anpar
authors.affiliation: Department of Food Science and Technology, Zabol University, Zabol, Iran.
authors.forename: N
authors.initials: N
authors.lastname: Soltani Tehrani
authors.affiliation: Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
authors.forename: N
authors.initials: N
authors.lastname: Aghajani
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, Iran.
authors.forename: M
authors.initials: M
authors.lastname: Khomeiri
keywords: Ice cream; Lepidium perfoliatum seed gum; Lepidium sativum seed gum; Response surface methodology (RSM); Rheological properties