International Journal of Food Science and Technology, ( ISI ), Volume (47), No (12), Year (2012-10) , Pages (2655-2661)

Title : ( Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality )

Authors: Maryam Bahramparvar , Seyed Mohammad Ali Razavi , Mostafa Mazaheri Tehrani ,

Citation: BibTeX | EndNote

Abstract

- Mixture design was used to determine the optimum ratio as well as concentration of BSG, GG, and CMC in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of guar gum at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing basil seed gum as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.

Keywords

Frozen dessert; Mixture design; Stabiliser; Optimisation; Response surface methodology
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@article{paperid:1030976,
author = {Bahramparvar, Maryam and Razavi, Seyed Mohammad Ali and Mazaheri Tehrani, Mostafa},
title = {Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality},
journal = {International Journal of Food Science and Technology},
year = {2012},
volume = {47},
number = {12},
month = {October},
issn = {0950-5423},
pages = {2655--2661},
numpages = {6},
keywords = {Frozen dessert; Mixture design; Stabiliser; Optimisation; Response surface methodology},
}

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%0 Journal Article
%T Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality
%A Bahramparvar, Maryam
%A Razavi, Seyed Mohammad Ali
%A Mazaheri Tehrani, Mostafa
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2012

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