پژوهش و نوآوری در علوم و صنایع غذایی

The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream

مقالات آماده انتشار

نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 Department of Food Science, College of Agriculture, University of Basrah, Iraq

2 Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

3 Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt

چکیده

This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in ice cream production. Additionally, it explored the potential for enhancing the physicochemical properties of ice cream mixtures by partially replacing the stabilizer with transglutaminase (0.36g/100gprotein) (IC2), gallic acid (2.5g) (IC3), and a combination of transglutaminase (0.22g/100gprotein) and gallic (1.5g) acid (IC4). These mixtures were compared with a control mixture containing only the stabilizer (IC1). The properties of the prepared ice cream, including titratable acidity, pH, melting time, morphology, thermal stability, and sensory attributes, were studied.  The results revealed that IC4 exhibited superior properties compared to the control mixture and other prepared mixtures across all evaluated aspects. Specifically, the study observed a decrease in pH alongside an increase in titratable acidity after aging, and IC4 demonstrated the highest melting time, stability, and overall acceptance. Furthermore, sensory evaluation results showed that the IC4 blend received the highest sensory rating at 91%. Overall, these findings highlight the potential for optimizing ice cream formulations through strategic use of additives, paving the way for advancements in ice cream production and product quality.

کلیدواژه‌ها

موضوعات

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پژوهش و نوآوری در علوم و صنایع غذایی

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انتشار آنلاین از تاریخ 29 اسفند 1402
  • تاریخ دریافت: 05 مهر 1402
  • تاریخ بازنگری: 23 بهمن 1402
  • تاریخ پذیرش: 24 بهمن 1402