Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

Abstract

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non‐Newtonian at all added concentrations. Finally, Herschel–Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.

Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

“…The viscosity and K values of ice cream samples were different from those reported by Azari‐Anpar et al. (2021), who found that the viscosity and K values of ice cream samples from camel's milk containing Qodume Shahri and cress seed gum increased compared to the control sample. Karaman and Kayacier (2012) found that K values of ice cream samples enriched with herbal tea were lower than the control sample.…”

“…(2017) and Azari‐Anpar et al. (2021). It has been explained that the overrun values were affected by fat globule and protein/emulsifier content (Kurultay et al., 2010) and the production system (Salem et al., 2017).…”

“…Azari‐Anpar et al. (2021) reported that the overrun values of ice cream produced from camel's milk containing Qodume Shahri and cress seed gum were lower than the control sample. The obtained overrun results were similar to those reported by Salem et al.…”

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

“…This phenomenon demonstrates that BSGPs resulted in the yogurt having increased gel formation, which could be beneficial for the textural properties as well as for the consistency and for reducing syneresis. Different shear stress trends in yogurt have been reported previously and were found to be dependent on the ingredients that had been added as well as the treatments ( Azari-Anpar et al, 2021 ; Körzendörfer et al, 2019 ; Vénica et al, 2020 ), which were shown to be related to flow behavior-related properties, microstructural properties, and syneresis.…”

Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties

“…The power law model, Herschel-Bulkley model, and Casson model were used to calculate the consistency index (k), the flow behavior index (n), yield stress (τ 0 ), and correlation coefficient (R 2 ) of samples. Finally, the experimental data were fitted according to these three models (Azari-Anpar et al, 2021).…”