Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea

Abstract

Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product. In this study, the Isfarzeh and Basil seeds mucilage effect at two different concentrations of 0.15% and 0.3% on the physicochemical, rheological and sensory properties of ice cream was investigated. The acidity and pH of ice cream mixes were not significantly affected by these two mucilages. Increasing the concentration of both mucilages led to increased viscosity of ice cream mixes. However, overrun of ice cream samples decreased due to addition of mucilages, except for sample containing 0.15 and 0.3 Basil seed mucilage. Highest and lowest melting rate was belonging to the control sample and the sample containing a combination of 0.15 Isfarzeh mucilage and Salep, respectively. In terms of rheological properties, ice cream samples contained Basil seed mucilage had shear thinning flow behavior while samples contained Isfarzeh mucilage showed shear thickening flow behavior in the contrary. The ice-cream with 0.3 Basil seed mucilage and 0.15 Isfarzeh and Basil mucilage resulted in the most and least favorable sensory evaluation. This study indicated superiority of the basil seed mucilage in comparison with the Isfarzeh seed mucilage- as stabilizers- in ice cream formulation.

Keywords

• basil seed mucilage
• ice cream
• isfarzeh seed mucilage
• rheological properties