Stabilizers have been used to improve the texture of ice cream for several decades. They added it to
ice cream to control ice and lactose crystal growth during hardening and storage, to give body and
stiffness during freezing for air incorporation and to impart smoothness in body and texture.
Nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of
functional properties and study of the hydrocolloid components of Iranian local plants is seemed to be
necessary. For this purpose, in two distinct production series, the carboxymethylcellulose and salep
gums were replaced by Lallemantia royleana (Balangu) seed hydrocolloid in five levels (0, 25, 50, 75,
and 100%). Some qualitative characteristics of ice cream such as viscosity, overrun, specific gravity
and sensory properties were determined and compared with control. In sensory evaluation, intensity of
coldness, firmness, viscosity, degree of smoothness, liquefying rate and total acceptance were studied.
The use of Balangu hydrocolloid and its synergistic effect with carboxymethylcellulose and salep
gums led to decrease in overrun, increase of viscosity and improve in sensory properties. Furthermore,
this application has economical benefits.
Key word: CMC, Lallemantia royleana, ice cream, salep, sensory properties, stabilizers, viscosity. |
