Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 7, Issue 2 - Serial Number 16, July 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i2.10059

Authors

Elnaz Milani^{* 1}; Homa Baghaei²; Seyed Ali Mortazavi³

¹ACECR; Khorasan Razavi

²Islamic Azad University, Damghan Branch

³Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Yog-ice cream (Frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. This Research was conducted to examine the effect of date syrup with different concentrations (0, 25 and 50% as a sugar replacement) & guar gum addition (0, 0.1, 0.2 & 0.3% as a fat replacer) on rheological properties of low fat orange yog-ice cream. The results showed that by increasing the date syrup and guar concentration, the viscosity of mixture increased but overrun decreased significantly in all samples (p< 0.05). Results for stickiness of the yog-ice cream samples indicated that the low fat yog-ice cream was considerably less adhesive/sticky than both low fat product containing guar and date syrup. Hardness of low fat yog-ice cream samples was observed to be considerably higher than the samples with guar and date syrup, whilst the addition of guar and date syrup up to 0.3% & 25%, decreased the hardness of the low fat product.

Keywords: Low-fat yog-ice cream, Guar, Dates syrup, Rheological properties