抽象的

Effect of Salvia macrosiphonseed gum as a fat replacer on physico- chemical and sensory characteristics of lowfat ice cream

Mirzai Seyedeh Marzieh, A.Mohamadisani

Elimination or reduction the amount of dietary fat in ice cream is of special importance. Application of either protein or carbohydrate based fat replacers can improve the properties of these products. The aim of this research was to develop a functional low fat Ice cream by the use of modified Salvia macrosiphonseed gum as a fat mimetic. For this purpose, Salvia seed gum as a native fat replacer and stabilizer was used at three levels: 0.05%, 0.1%, 0.2% w/w. Also conventional stabilizer(Salep) was used as control treatment. After treatments, physicochemical tests including melting resistance, pH, overrun, specific gravity and sensory tests including measurement of flavor, intensity of coldness, viscosity, degree of smoothness, liquefying rate and total acceptance were analyzed. Results showed no significant differences between physicochemical and sensory properties of the samples (p<0.0.5)