The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams


Guven M. , KARACA O. B. , KACAR A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.56, no.4, pp.223-228, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1046/j.1471-0307.2003.00108.x
  • Title of Journal : INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Page Numbers: pp.223-228

Abstract

This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaras-type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer combination that could produce the best quality ice cream. With a total amount of stabilizer of 1.0%, ice creams of four different combinations containing locust bean gum, carboxymethyl cellulose, guar gum and sodium alginate were produced and their properties during a 6-month storage period compared with the control sample produced using only salep extract (Orchis orchida).