The effect of gum tragacanth on the rheological properties of salep based ice cream mix

Carbohydrate Polymers

Volumn 143, Issue , 2016, Pages 116-123

  Kurt, Abdullah ^a,b   Cengiz, Alime ^a   Kahyaoglu, Talip ^a,c  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b BITLIS EREN UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Creep recovery; Gum tragacanth; Rheology; Salep glucomannan; Thixotropy

Indexed keywords

COLLOIDS; COMPUTER SYSTEM RECOVERY; CREEP; ELASTIC MODULI; RECOVERY; RHEOLOGY;

CREEP RECOVERY; GLUCOMANNAN; GUM TRAGACANTHS; INTERNAL STRUCTURE; RHEOLOGICAL PROPERTY; TEXTURAL PROPERTIES; THIXOTROPY; VISCO-ELASTIC BEHAVIORS;

ICE;

GUM TRAGACANTH; WATER;

ANIMAL; CHEMISTRY; ELASTICITY; FLOW KINETICS; ICE CREAM; MILK; ORCHIDACEAE; VISCOSITY;

ANIMALS; ELASTICITY; ICE CREAM; MILK; ORCHIDACEAE; RHEOLOGY; TRAGACANTH; VISCOSITY; WATER;

EID: 84958181175     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.02.018     Document Type: Article

References (50)

1. AOAC Official methods of analysis of the association of official analytical chemistry 1985 Association of Official Analytical Chemists Washington, DC
2. P.E.D. Augusto, A. Ibarz, and M. Cristianini Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule Journal of Food Engineering 114 1 2013 57 63
3. M. Bahramparvar, M.H.H. Khodaparast, and S.M.A. Razavi The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream International Journal of Dairy Technology 62 4 2009 571 576
4. M. BahramParvar, S.M.A. Razavi, and M.H.H. Khodaparast Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids Food Science and Technology International 16 1 2010 79 88
5. M. Bahramparvar, and M.M. Tehrani Application and functions of stabilizers in ice cream Food Reviews International 27 4 2011 389 407
6. S. Balaghi, M.A. Mohammadifar, A. Zargaraan, H.A. Gavlighi, and M. Mohammadi Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus Food Hydrocolloids 25 7 2011 1775 1784
7. B.W. Barry Rheology of dermatological vehicles 1983 Marcel Dekker New York
8. J. Debon, E.S. Prudêncio, and J.C. Cunha Petrus Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk Journal of Food Engineering 99 2 2010 128 135
9. M. Dolz, M.J. Hernandez, and J. Delegido Creep and recovery experimental investigation of low oil content food emulsions Food Hydrocolloids 22 3 2008 421 427
10. G. El-Nagar, G. Clowes, C.M. Tudorica, V. Kuri, and C.S. Brennan Rheological quality and stability of yog-ice cream with added inulin International Journal of Dairy Technology 55 2 2002 89 93
11. A.P. Espírito-Santo, A. Lagazzo, A.L.O.P. Sousa, P. Perego, A. Converti, and M.N. Oliveira Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber Food Research International 50 1 2013 224 231
12. H. Genccelep, F.T. Saricaoglu, M. Anil, B. Agar, and S. Turhan The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions Food Hydrocolloids 48 2015 135 148
13. H.D. Goff Colloidal aspects of ice cream - A review International Dairy Journal 7 6-7 1997 363 373
14. S.G. Gorji, E.G. Gorji, and M.A. Mohammadifar Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium Food Hydrocolloids 34 1 2014 161 168
15. M. Guven, O.B. Karaca, and A. Kacar The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams International Journal of Dairy Technology 56 4 2003 223 228
16. S. Haghighimanesh, and A. Farahnaky Ice cream powder production and investigation of its rheological and organoleptic properties International Journal of Food Engineering 7 4 2011
17. N. Innocente, M. Biasutti, E. Venir, M. Spaziani, and G. Marchesini Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes Journal of Dairy Science 92 5 2009 1864 1875
18. F. Javidi, S.M.A. Razavi, F. Behrouzian, and A. Alghooneh 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 52 2016 625 633
19. L. Juszczak, T. Witczak, R. Ziobro, J. Korus, E. Cieslik, and M. Witczak Effect of inulin on rheological and thermal properties of gluten-free dough Carbohydrate Polymers 90 1 2012 353 360
20. O.B. Karaca, M. Guven, K. Yasar, S. Kaya, and T. Kahyaoglu The functional, rheological and sensory characteristics of ice creams with various fat replacers International Journal of Dairy Technology 62 1 2009 93 99
21. S. Karaman, Ö.S. Toker, F. Yüksel, M. Çam, A. Kayacier, and M. Dogan Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration Journal of Dairy Science 97 1 2014 97 110
22. S. Karaman, M.T. Yilmaz, H. Cankurt, A. Kayacier, and O. Sagdic Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration Food Research International 48 2 2012 507 519
23. S. Karaman, M.T. Yilmaz, and A. Kayacier Mathematical approach for two component modeling of salep-starch mixtures using central composite rotatable design: Part II. Dynamic oscillatory shear properties and applicability of Cox-Merz rule Food Hydrocolloids 31 2 2013 277 288
24. S. Karasu, O.S. Toker, M.T. Yilmaz, S. Karaman, and E. Dertli Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization Journal of Food Engineering 150 2015 90 98
25. N. Karimi, and M.A. Mohammadifar Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion Food Hydrocolloids 37 2014 124 133
26. S. Kaya, and A.R. Tekin The effect of salep content on the rheological characteristics of a typical ice-cream mix Journal of Food Engineering 47 1 2001 59 62
27. A. Kurt, and T. Kahyaoglu Characterization of a new biodegradable edible film made from salep glucomannan Carbohydrate Polymers 104 2014 50 58
28. A. Kurt, and T. Kahyaoglu Rheological properties and structural characterization of salep improved by ethanol treatment Carbohydrate Polymers 133 2015 654 661
29. S. Kus, A. Altan, and A. Kaya Rheological behavior and time-dependent characterization of ice cream mix with different salep content Journal of Texture Studies 36 3 2005 273 288
30. C. Lobato-Calleros, E. Aguirre-Mandujano, E.J. Vernon-Carter, and J. Sanchez-Garcia Viscoelastic properties of white fresh cheese filled with sodium caseinate Journal of Texture Studies 31 4 2000 379 390
31. M. Marcotte, A.R.T. Hoshahili, and H.S. Ramaswamy Rheological properties of selected hydrocolloids as a function of concentration and temperature Food Research International 34 8 2001 695 703
32. Y.-C. Meng, M.-H. Sun, S. Fang, J. Chen, and Y.-H. Li Effect of sucrose fatty acid esters on pasting, rheological properties and freeze-thaw stability of rice flour Food Hydrocolloids 40 2014 64 70
33. Number:2004/45 Turkish food codex ice cream communique 2005 (Vol. 2004/45)
34. M.A. Rao Rheology of food gum and starch dispersions M.A. Rao, Rheology of fluid and semisolid foods 1999 Aspen Maryland 153 218
35. S.M.A. Razavi, and H. Karazhiyan Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies Food Hydrocolloids 23 3 2009 908 912
36. S.M.A. Razavi, H. Taheri, and R. Sanchez Viscoelastic characterization of sage seed gum International Journal of Food Properties 16 7 2013 1604 1619
37. B.S. Roopa, and S. Bhattacharya Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions International Journal of Food Science and Technology 44 12 2009 2583 2589
38. P.N. Rossa, V.M. Burin, and M.T. Bordignon-Luiz Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents LWT - Food Science and Technology 48 2 2012 224 230
39. V. Samavati, Z. Emam-Djomeh, M.A. Mohammadifar, M. Omid, and A. Mehdinia Influence of tragacanth gum exudates from specie of Astragalus gossypinus on rheological and physical properties of whey protein isolate stabilised emulsions International Journal of Food Science and Technology 46 8 2011 1636 1645
40. N. Sozer Rheological properties of rice pasta dough supplemented with proteins and gums Food Hydrocolloids 23 3 2009 849 855
41. J. Steffe Rheological methods in food process engineering 1996 Freeman Press East Lansing, USA
42. A. Tárrega, and E. Costell Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts International Dairy Journal 16 9 2006 1104 1112
43. M. Tasneem, F. Siddique, A. Ahmad, and U. Farooq Stabilizers: Indispensable substances in dairy products of high rheology Critical Reviews in Food Science and Nutrition 54 7 2014 869 879
44. K.K. Tekinsen, and A. Guner Chemical composition and physicochemical properties of tubera salep produced from some Orchidaceae species Food Chemistry 121 2 2010 468 471
45. S. Tiziani, and Y. Vodovotz Rheological effects of soy protein addition to tomato juice Food Hydrocolloids 19 1 2005 45 52
46. O.S. Toker, S. Karaman, F. Yuksel, M. Dogan, A. Kayacier, and M.T. Yilmaz Temperature dependency of steady, dynamic, and creep-recovery rheological properties of ice cream mix Food and Bioprocess Technology 6 11 2013 2974 2985
47. P. Varela, A. Pintor, and S. Fiszman How hydrocolloids affect the temporal oral perception of ice cream Food Hydrocolloids 36 2014 220 228
48. H. Yang, J. Irudayaraj, S. Otgonchimeg, and M. Walsh Rheological study of starch and dairy ingredient-based food systems Food Chemistry 86 4 2004 571 578
49. K. Yasar, T. Kahyaoglu, and N. Sahan Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages Food Hydrocolloids 23 5 2009 1305 1311
50. A.Q. Ye Complexation between milk proteins and polysaccharides via electrostatic interaction: Principles and applications - A review International Journal of Food Science and Technology 43 3 2008 406 415