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Abstract

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 ww 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.

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