The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 625-633

  Javidi, Fatemeh ^a   Razavi, Seyed M A ^a   Behrouzian, Fataneh ^a   Alghooneh, Ali ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Fat replacer; Ice cream; Rheology; Seed gum; Sensory; Texture

Indexed keywords

MELTING; RATE CONSTANTS; SHEAR THINNING; YIELD STRESS;

FAT REPLACE; GUAR GUMS; ICE CREAMS; PHYSICAL CHARACTERISTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SEED GUM; SENSORY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES;

ICE;

CYAMOPSIS TETRAGONOLOBA; OCIMUM;

EID: 84939839400     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.006     Document Type: Article

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