TY - JOUR
T1 - Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment
AU - Azari-Anpar, Mojtaba
AU - Khomeiri, Morteza
AU - Daraei Garmakhany, Amir
AU - Lotfi-Shirazi, Sorour
PY - 2021/3
Y1 - 2021/3
N2 - In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel–Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.
AB - In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel–Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.
KW - Qodume Shahri seed gum (Lepidium perfoliatum)
KW - camel milk
KW - cress seed gum (Lepidium sativum)
KW - frozen yoghurt
KW - rheological properties
UR - http://www.scopus.com/inward/record.url?scp=85100098961&partnerID=8YFLogxK
U2 - 10.1002/fsn3.2139
DO - 10.1002/fsn3.2139
M3 - Journal article
SN - 2048-7177
VL - 9
SP - 1640
EP - 1650
JO - Food Science & Nutrition
JF - Food Science & Nutrition
IS - 3
ER -