To determine suitability of two Iranian sources of hydrocolloids namely Balangu seed gum (BSG) and palmate-tuber salep (PTS) as ice cream stabilizers

Methodology: Effect of gums (at 0.3, 0.4 and 0.5%) on physicochemical and sensory attributes...

Artificial neural network (ANN) models were used to predict the total acceptance of ice cream. The experimental sensory attributes (appearance, flavor, body and texture, coldness, firmness, viscosity, smoothness and liquefying rate) were used...

Objectives: To study effect of 2 novel hydrocolloids viz., Balangu seed gum (BSG) and palmate-tuber salep (PTS) with corresponding CMC on the rheological characteristics of a typical soft ice cream

Methodology: Ice creams mixes were...

streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process

accompanying the freeze process. In this work ice cream freezing process time after treatment with ultrasound

(20 KHZ) was studied. Results were...

The purpose of this research was to evaluate the effect of various concentrations (0, 2, 4 and 6 %) of MPC on the physicochemical and sensory properties of low fat (2 %) and light (5 %) vanilla ice creams. The total solid (TS), pH, acidity, protein...

Objective: To determine suitability of two Iranian sources of hydrocolloids namely Balangu seed gum (BSG) and palmate-tuber salep (PTS) as ice cream stabilizers

Methodology: Effect of gums (at 0.3, 0.4 and 0.5%) on physicochemical and sensory...

and MGB, by producing

high consistency coefficient (k), yield stress (t0), thixotropy rate constant (k), extent of thixotropy (h0/h∞) and low flow behavior index (n) values, provided satisfactory rheological properties in low fat ice cream. Fat...

The objective of this study was to investigate the survival of coliphage MS2 as a surrogate for

enteric viruses under different process conditions in the production of traditional ice cream. The

results showed that heat treatment (73 8...