Title : ( Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream )
Authors: Mohammad Hossein Haddad khodaparast , Maryam Bahramparvar , Seyed Mohammad Ali Razavi ,
Full TextAbstract
To determine suitability of two Iranian sources of hydrocolloids namely Balangu seed gum (BSG) and palmate-tuber salep (PTS) as ice cream stabilizers Methodology: Effect of gums (at 0.3, 0.4 and 0.5%) on physicochemical and sensory attributes of a typical soft ice cream and its mix were determined with corresponding carboxymethylcellulose as a commercial stabilizer. Physicochemical characteristics were included of pH, total solids, specific gravity of ice cream mix and overrun and melting resistance of ice cream. In sensory panel, appearance, flavor, body and texture and total acceptance were evaluated.
Keywords
, ice cream, sensory evaluation
@inproceedings{paperid:1007309,
author = {Haddad Khodaparast, Mohammad Hossein and Bahramparvar, Maryam and Razavi, Seyed Mohammad Ali},
title = {Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream},
booktitle = {6th International Food Convention 2008},
year = {2008},
location = {Mysore, INDIA},
keywords = {ice cream; sensory evaluation},
}
%0 Conference Proceedings
%T Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream
%A Haddad Khodaparast, Mohammad Hossein
%A Bahramparvar, Maryam
%A Razavi, Seyed Mohammad Ali
%J 6th International Food Convention 2008
%D 2008
