The rheological properties of gums are important when they are used in the formulation of foods for its effect on the textural and sensory attributes. These properties should also be carefully taken into account for designing and modeling purposes of different food processes. For this purpose, we studied the effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with corresponding CMC on the rheological characteristics of a typical soft ice cream. Balangu seed and PTS are two Iranian source of hydrocolloid. The power law model well described the flow behavior of mixes with high correlation coefficient (r). All mixes showed pseudoplastic behavior except the mix containing 0.3% PTS with a slightly dilatant characteristic. An increase in concentration was accompanied an increase in pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of soft ice cream has also been investigated. Generally, ice cream mixes with high consistency coefficient and low flow behavior index (means those containing BSG and CMC as stabilizers) gained better sensory scores. The correlation between apparent viscosity and sensory attributes has been determined because of importance of viscosity in quality evaluation of ice cream.

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