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, cilt.56, ss.223-228, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 56 Konu: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1046/j.1471-0307.2003.00108.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayısı: ss.223-228

Özet

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).