Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coef...

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Veröffentlicht in:	Food science and technology international 2010-02, Vol.16 (1), p.79-88
Hauptverfasser:	BahramParvar, M, Razavi, S.M.A, Khodaparast, M.H.H
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Biological and medical sciences Carboxymethylcellulose Sodium - chemistry Chemical Phenomena Colloids Female Food additives Food Additives - chemistry Food industries Food Preferences Fundamental and applied biological sciences. Psychology General aspects Humans Ice Cream - analysis Iran Lamiaceae - chemistry Male Mechanical Phenomena Milk and cheese industries. Ice creams Models, Chemical Orchidaceae - chemistry Plant Gums - chemistry Plant Preparations - chemistry Plant Tubers - chemistry Seeds - chemistry Sensation Viscosity Young Adult
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