Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum                 and Hymenaea courbaryl Gums in Ice Cream Preparation

Rincón, Fernando; Pinto, Gladys León de; Beltrón, O.

doi:10.1177/1082013206060445

Cited by 11 publications

(13 citation statements)

References 19 publications

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“…Also, frozen ice cream containing 0.05% GG or 0.025% CSM gained the highest score, which characterized with more smoothness and creaminess compared with other treatments. These results are agreement with those reported by Rincon et al (2006) and BahramParvar et al (2010). The improvement in melting quality and body and texture could be attributed to the increase in viscosity and/or overrun, which inhibits the development of iciness in frozen ice cream (Schmidt and Smith, 1992) and melted relatively slowly in the mouth (Ohmes et al, 1998;Baer et al, 1999).…”

Section: Meltdown Of Frozen Ice Creamsupporting

confidence: 92%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.

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Section: Meltdown Of Frozen Ice Creamsupporting

confidence: 92%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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“…Acacia glomerosa , Enterolobium cyclocarpum and Hymenaea courbaril are species grown in Venezuela that yield gums. The mixture of the above gums produced a viscosity of 0.040 Pa.s in ice cream mixes, which was higher than the viscosity of a mixture of commercial gums (0.035 ± 0.0012 × 10 −3 Pa.s), while the viscosity of samples without stabiliser was found to be 0.014 ± 0.0012 × 10 −3 Pa.s (Rincon et al. 2006).…”

Section: Resultsmentioning

confidence: 95%

“…They showed that ice cream produced using only the salep extract had significantly (P < 0.05) lower resistance to melting than those produced with the stabiliser combinations. Rincon et al (2006) also found the meltdown of ice creams to be 65 ± 2.11%, 5 ± 1.03% and 40 ± 1.02% for samples without stabilisers, with mixtures of commercial gums and mixture of local gums, respectively. This latter research showed that the mixture of local Venezuela gums provided desirable melting characteristics, as was demonstrated by the tendency to reduce the rate of melting down.…”

Section: Melting Resistancementioning

confidence: 84%

The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

Bahramparvar

Khodaparast

Razavi³

2009

Int J of Dairy Tech

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This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate‐tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference (P > 0.05) to most characteristics and could be used as a suitable stabiliser. Although products prepared using only the palmate‐tuber salep showed more differences from the corresponding ones with carboxymethylcellulose, the variations were not significant.

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“…The overrun values determined in this study were within these limits, with the exception of samples E, F and G. Rincon et al . () reported that the strongest levels of overrun were determined in ice cream samples produced using the mixture of the gums from Acacia glomerosa , Enterolobium cyclocarpum and Hymenaea courbaril and mixture of commercial gums compared with the control samples (without stabilisers).…”

Section: Resultsmentioning

confidence: 99%

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

Çakmakçı

Dağdemir

2013

Int J of Dairy Tech

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The aim of this study was to investigate the effect of Gundelia tournefortii L. leaves and G. tournefortii L. milk as a new natural stabiliser on the quality characteristics of ice cream. For this aim, G. tournefortii L. leaves were added to an ice cream mix at three different concentrations (0.6, 1.0 and 3.0% w/w), and also, its milk was used as a stabiliser at 0.6% w/w concentration for ice cream production. Certain physical and sensorial characteristics of ice creams were compared with those of some commercial food gums such as guar gum, carrageenan and salep. Also, the chemical structure of G. tournefortii L. milk was determined using infrared spectra and elemental analyses. In comparison with commercial stabilisers, G. tournefortii L. did not display a notable effect on quality characteristics (viscosity, overrun, first dripping times and complete melting times). However, when considering these quality characteristics, the values for G. tournefortii L. milk were close to the values obtained for the commercial gums. In terms of sensorial characteristics, all the concentrations of G. tournefortii L. leaves were given low scores by panellists compared to the commercial stabiliser. However, G. tournefortii L. milk was given scores similar to the commercial stabiliser.

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Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

Cited by 11 publications

References 19 publications

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

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