Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

Abstract

A complete factorial design (2) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.

Recent advances in dairy goat products

“…The addition of fortification substrates to ice cream made from goat milk was addressed by Chaves et al [18]. The substrates evaluated were chia mucilage and bean gum, which both impacted moisture and viscosity.…”

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

“…Currently, there is a growing interest in the development of novel dairy products by substituting cow milk (CM) with milk from other origins. For example, a number of studies are using goat milk (GM) for dairy products such as yogurt, beverage, cheese, frozen dessert and ice cream [1,2,3,4]. This trend may be attributed to the nutritional, health and therapeutic benefits related with GM consumption [5].…”

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

“…Chaves et al. (2018) also observed that the higher concentration of locust bean gum could promote the increase in the moisture content of milk frozen dessert samples (Chaves et al., 2018). Hydrogen bond formed between the polar groups of protein and water is a key factor in water uptake of protein.…”

“…The color of control and FFS samples was evaluated by determining three parameters of L*, a*, and b* using Minolta Hunterlab (C360, Japan) through the CIE method. L* represents the lightness, a* represents the redness/greenness quality of the color, and b* represents the yellowness/blueness quality of the color (Chaves et al., 2018).…”