Title : Quality characteristics of low fat ice cream containing Serish root gum (Eremurus luteus)
Abstract:
The possibility of using serish root gum as a fat replacer in the formulation of low fat ice cream was investigated. Some physical and rheological properties of samples were studied. All samples showed non Newtonian shear thining behavior. The flow behavior data were well fitted with power law models and Casson model. By adding gum and increasing its concentration, the amount of apparent viscosity, consistency coefficient, yield stress, plastic viscosity, textural characteristics (hardness, adhesivness, cohesivness and apparent modulus of elasticity) increased, but the flow behavior index, overrun, draw temperature and melting rate of the samples decreased. Concerning the changes in pH and Total solids showed that there was no significant difference between the samples (P ≥ 0.05). The results of this research showed that the use of Serish root gum (Eremurus luteus ) as a fat substitute has brought some characteristics of low-fat samples close to high-fat and can lead to the production of a product that is welcomed by consumers by providing a healthier product with acceptable textural and sensory characteristics.
Audience Take Away:
- Introducing a novel food product with healthier characteristics
- Introducing Serish root gum a new gum which can be used in different formulations
- Discussing the possibility of using the results of the present work to be employed by related manufacturing units.
