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

Abstract

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.

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

“…Uzomah and Ahiligwo (1999) reported that the quality characteristics of ice cream produced from Ogbono seed gum appeared to be close to those of the control sample (without stabilisers). In contrast to our study, Bahramparvar et al (2009) mentioned that no difference was observed between Balangu seed gum and carboxymethylcellulose in the melting resistance of the ice creams.…”

“…In contrast to our study, Bahramparvar et al . () mentioned that no difference was observed between Balangu seed gum and carboxymethylcellulose in the melting resistance of the ice creams.…”

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

“…There was a trend to lower pH and higher acidity in mixtures with increasing QSSG and CSG but no significant effect was observed in pH and acidity of samples containing the two gums (p [ 0.05). This finding is in agreement with the results of Bahramparvar et al (2009). They found that addition of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums in ice cream lead to non significant changes in the ice cream pH and acidity.…”

“…It can be seen that the highest viscosity values were obtained at the experimental zone where gums concentrations were higher (0.12 \ QSSG \ 0.2% and 0.05 \ CSG \ 0.2%). Many studies have investigated the viscosity and rheological characteristics of ice cream and ice cream mixtures (Soukoulis et al 2008;Wittinger and Smith 1986;Bahramparvar et al 2013;Mahdian and Karazhian 2013;Rezaei et al 2011;Varela et al 2014;Martinou-Voulasiki and Zerfiridis 1990;Kaya and Tekin 2001;Bahramparvar et al 2009). They reported that stabilizers are macromolecules (mostly polysaccharides), that are able to interact with water and also interact with proteins and lipids in the mixture and so increase the mixture viscosity (Bahramparvar and Mazaheri-Tehrani 2011).…”

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar

“…Its common Persian name is Balangu-Shirazi [1]. Some potentials of the mucilage isolated from its seeds as a new source of hydrocolloid have been recently investigated [2][3][4][5][6].…”