The effect of gum tragacanth on the rheological properties of salep based ice cream mix

Kurt A., Cengiz A., Kahyaoglu T.

CARBOHYDRATE POLYMERS, cilt.143, ss.116-123, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 143
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.carbpol.2016.02.018
  • Dergi Adı: CARBOHYDRATE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.116-123
  • Anahtar Kelimeler: Rheology, Creep-recovery, Thixotropy, Salep glucomannan, Gum tragacanth, HIGH-PRESSURE HOMOGENIZATION, SENSORY PROPERTIES, VISCOELASTIC PROPERTIES, STABILITY, HYDROCOLLOIDS, STARCH, TIME, PROTEINS, BEHAVIOR, INULIN
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (alpha). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. (C) 2016 Elsevier Ltd. All rights reserved.