Skip to main content
SpringerLink
Log in

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

  • Original Paper
  • Published:
Dairy Science & Technology

Abstract

Basil seed gum (BSG), as a novel source of hydrocolloid, was used at two concentrations (0.1% or 0.2%) to stabilize ice cream, and its impact on selected physical and structural properties, especially ice crystal size, was compared to a commercial blend of carboxymethyl cellulose and guar gums (0.1% or 0.2%) and to an unstabilized control. Samples were temperature cycled at subzero temperatures and ice crystal size was measured before and after cycling. There was no significant difference in ice crystal size after hardening, but the presence of BSG reduced ice recrystallization compared to commercial gums and no stabilizer. The addition of BSG reduced the rate of ice crystal growth by 30–40% compared to the commercially stabilized ice creams. BSG also decreased the meltdown rate and increased the particle size, thus suggesting that BSG produced a different structure compared to the controls, possibly by lowering the air and fat interfacial tensions. More studies are needed to understand the mechanisms of action of BSG in cryoprotection and its role as a stabilizer and as an emulsifier in ice cream.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Alvarez VB, Wolters CL, Vodovotz Y, Ji T (2005) Physical properties of ice cream containing milk protein concentrates. J Dairy Sci 88:862–871

    Article  CAS  Google Scholar 

  • BahramParvar M, Haddad Khodaparast MH, Razavi SMA (2009) The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on physicochemical and sensory properties of typical soft ice cream. Int J Dairy Technol 62(4):571–576

    Article  CAS  Google Scholar 

  • BahramParvar M, Haddad Khodaparast MH, Razavi SMA (2010) Rheological characterization and sensory evaluation of typical soft ice cream made with selected food hydrocolloids. Food Sci Technol Int 16(1):79–88

    Article  CAS  Google Scholar 

  • BahramParvar M, Mazaheri Tehrani M (2011) Application and functions of stabilizers in ice cream. Food Reviews Int 27(4):389–407

    Article  CAS  Google Scholar 

  • BahramParvar M, Razavi SMA (2012) Rheological interactions of selected food hydrocolloids: effects of sugar, milk and emulsifier. Int J Food Sci Technol 47:854–860

    Article  CAS  Google Scholar 

  • BahramParvar M, Razavi SMA, Mazaheri Tehrani M (2012) Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality. Int J Food Sci Technol 47:2655–2661. doi:10.1111/j.1365-2621.2012.03148.x

    Google Scholar 

  • Bolliger S, Goff HD, Tharp BW (2000) Correlation between colloidal properties of ice cream mix and ice cream. Int Dairy J 10:303–309

    Article  CAS  Google Scholar 

  • Caillet A, Cogne C, Andrieu J, Laurent P, Rivoire A (2003) Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters. Lebensm-Wiss U-Technol 36:743–749

    CAS  Google Scholar 

  • Dickinson E (2003) Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll 23:1473–1482

    Article  Google Scholar 

  • Downhowe DP, Hartel RW, Bradley RL Jr (1991) Determination of ice crystal size distributions in frozen desserts. J Dairy Sci 74:3334–3344

    Article  Google Scholar 

  • Eisner MD, Wildmoser H, Windhab EJ (2005) Air cell microstructuring in a high viscous ice cream mix. Colloids Surfaces A: Physicochem Eng Aspects 263:390–399

    Article  CAS  Google Scholar 

  • Flores AA, Goff HD (1999a) Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J Dairy Sci 82:1399–1407

    Article  CAS  Google Scholar 

  • Flores AA, Goff HD (1999b) Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. J Dairy Sci 82:1408–1415

    Article  CAS  Google Scholar 

  • Goff HD (1997) Colloidal aspects of ice cream—a review. Int Dairy J 7:363–373

    Article  CAS  Google Scholar 

  • Hosseini-Parvar SH, Mortazavi SA, Razavi SMA, Matia-Merino L, Goh KKT (2010) Steady shear flow behavior of gum extracted from basil seed gum (Ocimum basilicum L.): effect of concentration and temperature. J Food Eng 101:236–243

    Article  Google Scholar 

  • Karaca OB, Guven M, Yasar K, Kaya S, Kahyaoglu T (2009) The functional, rheological and sensory characteristics of ice creams with various fat replacers. Int J Dairy Technol 62:93–99

    Article  CAS  Google Scholar 

  • Marshall RT, Goff HD, Hartel RW (2003) Ice cream, 6th edn. Kluwer Academic/Plenum, New York

    Book  Google Scholar 

  • Mendez-Velasco C, Goff HD (2011) Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat. Int Dairy J 21:540–547

    Article  CAS  Google Scholar 

  • Miller-Livney T, Hartel RW (1997) Ice recrystallization in ice cream: interactions between sweeteners and stabilizers. J Dairy Sci 80:447–456

    Article  CAS  Google Scholar 

  • Muse MR, Hartel RW (2004) Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87:1–10

    Article  CAS  Google Scholar 

  • Naghibi F, Mosaddegh M, Mohammadi Motamed S, Ghorbani A (2005) Labiatae family in folk medicine in Iran: from ethnobotany to pharmacology. Iranian J Pharm Res 2:63–79

    Google Scholar 

  • Osano J, Matia-Merino L, Hosseini-Parvar S, Golding M, Goh K (2010) Adsorption properties of basil (Ocimum basilicum L.) seed gum. USM R & D 18(2):113–117

    Google Scholar 

  • Paton A, Harley MR, Harley MM (1999) The genus Ocimum. In: Hiltumen R, Hol Y (eds) Basil. Harwood Academic Publishers, The Netherlands, pp 1–38

    Google Scholar 

  • Rafe A, Razavi SMA, Farhoosh R (2013) Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocoll 30:134–142

    Article  CAS  Google Scholar 

  • Rao MA (1999) Rheology of fluid and semisolid foods, principles and application. Aspen, Maryland, pp 371–372

    Google Scholar 

  • Razavi SMA, Mortazavi SA, Matia-Merino L, Hosseini-Parvar SH, Motamedzadegan A, Khanipur E (2009) Optimization study of gum extraction from basil seeds (Ocimum basilicum L.). Int J Food Sci Technol 44:1755–1762

    Article  CAS  Google Scholar 

  • Regand A, Goff HD (2002) Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. J Dairy Sci 85:2722–2732

    Article  CAS  Google Scholar 

  • Regand A, Goff HD (2006) Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. J Dairy Sci 89:49–57

    Article  CAS  Google Scholar 

  • Soukoulis C, Chandrinos I, Tzia C (2008) Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream. Food Sci Technol 41:1816–1827

    CAS  Google Scholar 

  • Sutton R, Wilcox J (1998) Recrystallization in ice cream as affected by stabilizers. J Food Sci 63:104–110

    Article  CAS  Google Scholar 

  • Szczesniak AS, Farkas E (1962) Objective characterization of the mouthfeel of gum solutions. J Food Sci 27:381–385

    Article  Google Scholar 

Download references

Acknowledgments

The authors would like to thank Sandy Smith for her technical support in scanning electron microscopy.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Razavi Khorasan, Iran

    Maryam BahramParvar

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1

    Maryam BahramParvar & H. Douglas Goff

Authors
  1. Maryam BahramParvar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. H. Douglas Goff
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to H. Douglas Goff.

About this article

Cite this article

BahramParvar, M., Goff, H.D. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Sci. & Technol. 93, 273–285 (2013). https://doi.org/10.1007/s13594-013-0122-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13594-013-0122-9

Keywords

Search

Navigation