Journal of Food Science and Technology

, Volume 54, Issue 1, pp 196–208 | Cite as

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

  • M. Azari-Anpar
  • N. Soltani Tehrani
  • N. Aghajani
  • M. Khomeiri
Original Article
First Online:
Revised:
Accepted:

Abstract

In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

Keywords

Ice cream Lepidium perfoliatum seed gum Lepidium sativum seed gum Rheological properties Response surface methodology (RSM) 
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Supplementary material

13197_2016_2451_MOESM1_ESM.docx (14 kb)
Supplementary material 1 (DOCX 14 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • M. Azari-Anpar
    • 1
  • N. Soltani Tehrani
    • 2
  • N. Aghajani
    • 3
  • M. Khomeiri
    • 1
  1. 1.Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
  2. 2.Department of Food Science and TechnologyZabol UniversityZabolIran
  3. 3.Department of Food Science and TechnologyBu-Ali Sina UniversityHamedanIran

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