rheological and textural attributes of ice cream containing cress seed gum
نویسندگان
چکیده
0
منابع مشابه
Textural and rheological properties of stevia ice cream
Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...
متن کاملevaluation of dates syrup and guar gum addition on physicochemical, viscosity & textural properties of low fat orange yog-ice cream
yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...
متن کاملeffect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin
0
متن کاملStudies on Leucaena Leucocephala Seed Gum: Rheological Properties
The apparent viscosity (pseudoplastic viscosity) of mucilage of leucaena seed gum was calculated, based on flow curves, obtamed With multiple point viscometer. Attempts were made to correlate the various rheological properties, describIng the_ overall flow behaviOur of gum, with their concentrations. The relationship between N(exponential constant) and concentration was found to be a zero order...
متن کاملcomparison of the effects of vacuum oven, freeze and oven drying on the rheological and textural attributes of wild sage seed gum (salvia macrosiphon)
in order to improve food texture, hydrocolloids are used widely as gelling material in food systems. wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. this mucilage also improves the rheological, textural and functional properties of foods. in this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°c), freeze dryi...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۲، صفحات ۱۷۹-۱۸۸
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023