Title : ( The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream )
Authors: Maryam Bahramparvar , Mohammad Hossein Haddad khodaparast , Seyed Mohammad Ali Razavi ,
Full TextAbstract
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.
Keywords
, Lallemantia royleana, Salep, Ice cream, Stabilisers, CMC, Quality attributes
@article{paperid:1012206,
author = {Bahramparvar, Maryam and Haddad Khodaparast, Mohammad Hossein and Razavi, Seyed Mohammad Ali},
title = {The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream},
journal = {International Journal of Dairy Technology},
year = {2009},
volume = {62},
number = {4},
month = {October},
issn = {1364-727X},
pages = {571--576},
numpages = {5},
keywords = {Lallemantia royleana; Salep; Ice cream; Stabilisers; CMC; Quality attributes},
}
%0 Journal Article
%T 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 Bahramparvar, Maryam
%A Haddad Khodaparast, Mohammad Hossein
%A Razavi, Seyed Mohammad Ali
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2009
