Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Abstract

The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.

Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

“…The melting rate results unlike those determined by El‐Aziz et al. (2015) and Chavan et al. (2017).…”

Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder

“…These may be due to antimicrobial activity of (WSELP) as reported by (Adelani et al, 2015). These results are in agreement with Abd El-Aziz et al (2015), who produced ice cream supplemented with cress seed and flaxseed mucilage.…”

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

“…The apparent viscosity provided behavioural changes in the overrun because by increasing the concentration of variables x 1 and x 3 , a thickening of the mix could be observed, causing difficulties to the air incorporation during stirring and freezing; this prevented the formation and stabilisation of the air cells. Similar results were described by El-Aziz et al (2015) and Javidi et al (2016); when using a combination of different hydrocolloids, they reported a reduction in the percentage of overrun due to increased apparent viscosity of mix, since the concentrations of these gums were increased. In tests with lower values of LBG and BMT (Table 2), even in association with CM (T1 and T5), the volume increase of the frozen dessert was outstanding.…”

“…Hydrocolloids from grains have been reported in studies about frozen dessert. Campos et al (2016), Javidi et al (2016) and El-Aziz et al (2015) used chia mucilage, basil gum and flaxseed gum, respectively. Chia grains (Salvia hispanica L.) have been authorized for use as ingredient in foodstuff through Commission Decision 2009/827/EC (European Communities, 2009).…”