Effect of chia seed mucilage as stabiliser in ice cream

• DOI: 10.1016/j.idairyj.2021.105087
• Publication Date: 2021-04-20T19:43:43Z
• Authors: Reihaneh Feizi; Kelvin K.T. Goh; Anthony N. Mutuku...
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract An ice cream formulation was evaluated in which extracted chia seed gum (mucilage) (CSG) was used to replace a commercial stabiliser. The pH, viscosity of the ice cream mix, overrun, fat globule size distribution, destabilised fat index, meltdown rate and hardness of ice cream were determined in the prototype samples. The ice cream samples were also evaluated by a focus sensory group. The best ice cream according to the focus group contained 0.2% CSG (w/w) with an overrun of ∼103%, 41.0 ± 5.3% destabilised fat index, 40.7 ± 8.9 μm fat globule size (d4,3), low meltdown rate (0.9 ± 0.1 g min−1) and hardness of 40.1 ± 7.2 N. The focus group results showed that the ice cream had desirable hardness, smooth texture and creamy mouthfeel without sensation of ice crystals and off-flavour.