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RISOptimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism
To obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with ...
Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture
This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, ...
Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream
Because of uncertain nature of sensory evaluation due to differences in the individual panelist's perception of the product attributes, application of fuzzy set concept could be useful. In this research, adaptive neuro-fuzzy ...
Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality
- Mixture design was used to determine the optimum ratio as well as concentration of BSG, GG, and CMC in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were ...
Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage
In this paper, melting, sensory and instrumental analyses were used to evaluate the functionality of a novel stabilizer blend as well as presence of κ-carrageenan on ice creams stored under frozen conditions. Thus, 96.94% ...