تأثير صمغ زانتان و گوار بر شدت كريستالي و سردي بستني رژيمي حاوي استويا و اينولين

Effect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin

از آنجايي كه بافت و ساختار بستني نقش مهمي در كيفيت حسي و مقبوليت آن در مصرف كننده ايفا مي كند در اين مطالعه با هدف بهبود بافت بستني رژيمي از پايدار كننده هاي زانتان و گوار در سطوح (۰/۰۳ و ه۰/۰ درصد) به صورت جدا و مخلوط در بستني رژيمي با چربي و ساكارز كاهش يافته استفاده شد و تأثير آنها بر خواص حسي و كيفي بستني رژيمي مورد مطالعه قرار گرفت. نتايج نشان داد صمغ زانتان و گوار با افزايش ويسكوزيته فاز سرمي و جلوگيري از رشد كريستال هاي يخ، شدت كريستالي و سردي نمونه هاي بستني را كاهش دادند. مقدار ويسكوزيته در سطح ۰/۰۳ درصد زانتان و ۰/۰۳ درصد گوار اختلاف معني داري نداشته (۰/۰۵

Due to main role of texture and structure of ice cream in sensory quality and consumer acceptance, in this study xanthan and guar gum were added in 0.03 and 0.05% alone and in combination with each other in reduced fat and sugar ice cream to improve texture of ice cream and the effect of them was investigated on quality and sensory properties. The results showed that xanthan and guar gum reduced intensity of crystalline and coldness by increasing the viscosity of serum phase and prevent the growth of ice crystals in ice cream. There was no significant difference on viscosity between 0.03% xanthan and 0.03% guar (p>0.05), but at 0.05% viscosity of sample that containing xanthan gum was higher than guar gum. Adding these gums increased first drop and decreased overrun, hardness and melt down. In total acceptance, ice creams contained 0.05% guar and 0.03% combination of guar and xanthan gum had higher scores .Also principal component analysis results determined that overall acceptability was mainly related to hardness, viscosity and flavor.