Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Journal of Food Science and Technology

Volumn 54, Issue 1, 2017, Pages 196-208

  Azari Anpar, M ^a   Soltani Tehrani, N ^b   Aghajani, N ^c   Khomeiri, M ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b UNIVERSITY OF ZABOL   (Iran)

^c BU ALI SINA UNIVERSITY   (Iran)

Author keywords

Ice cream; Lepidium perfoliatum seed gum; Lepidium sativum seed gum; Response surface methodology (RSM); Rheological properties

Indexed keywords

MELTING; RHEOLOGY; SENSORY ANALYSIS; SURFACE PROPERTIES; VISCOSITY;

GUM CONCENTRATION; ICE CREAMS; MELTING CHARACTERISTICS; QUALITY ATTRIBUTES; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; SEED GUM; TEXTURAL PROPERTIES;

QUALITY CONTROL;

EID: 85010931233     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2451-1     Document Type: Article

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