Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Azari-Anpar, Mojtaba; Tehrani, N. Soltani; Aghajani, Narjes; Khomeiri, Morteza

doi:10.1007/s13197-016-2451-1

Cited by 16 publications

(20 citation statements)

References 41 publications

(57 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein matrix had an important role in cohesiveness (Tunick, ). Our result is opposite to the findings obtained for yogurt containing Aloe Vera foliar gel that decrease in cohesiveness reported in the final product (Azari‐Anpar, Tehrani, et al., ; Azari‐Anpar, Payeinmahali, et al., ). Also, it was reported that the addition of 3.0%, 4.0%, and 5.0% of dried grape pomace into the yogurt samples reduced cohesiveness amounts (Mohamed, Zayan, & Shahein, ).…”

Section: Resultscontrasting

confidence: 99%

“…Our finding was similar to the study by Azari‐Anpar, Tehrani, et al. (); Azari‐Anpar, Payeinmahali, et al. () that found Aloe Vera foliar gel addition to yogurt samples reduced the adhesiveness of produced samples (Azari‐Anpar, Tehrani, et al., ).…”

Section: Resultssupporting

confidence: 92%

“…Our result was similar to Azari‐Anpar, Tehrani, et al. (); Azari‐Anpar, Payeinmahali, et al. () that found the addition of gums caused enhancement in gumminess.…”

Section: Resultssupporting

confidence: 92%

“…In this study, we found that flaxseed increased the yogurt hardness while some studies have been shown that the addition of functional compounds into yogurt lead to a decrease in hardness. Azari‐Anpar, Tehrani, Aghajani, and Khomeiri (), Azari‐Anpar, Payeinmahali, Daraei Garmakhany, and Sadeghi Mahounak () showed that the addition of Aloe Vera gel into yogurt decreased samples harness so that the lowest of hardness was related to the sample containing 5% Aloe Vera gel. The occurrence of salicylic acid and antimicrobial agents in Aloe Vera gel decreased starter culture bacteria growth (Azari‐Anpar, Tehrani, et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…(); Azari‐Anpar, Payeinmahali, et al. () that found Aloe Vera foliar gel addition to yogurt samples reduced the adhesiveness of produced samples (Azari‐Anpar, Tehrani, et al., ). Also, Grega, Sady, Wszolek, and Gambus () reported that the addition of amaranthus seeds into yogurt samples decrease the adhesiveness amount (Grega et al., ).…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

Mousavi

Heshmati

Garmakhany

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigerator (4–5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage.

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 92%

“…Our result was similar to Azari‐Anpar, Tehrani, et al. (); Azari‐Anpar, Payeinmahali, et al. () that found the addition of gums caused enhancement in gumminess.…”

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations