AI Article Synopsis
- The study examined how different concentrations of gum tragacanth (GT) affect the thixotropy and rheological properties of ice cream mixes made with either milk or water.
- Increasing GT concentrations decreased thixotropy but enhanced the elastic and viscous properties of the ice cream, indicating a stronger internal structure.
- The findings suggest that GT can improve the texture and structural properties of ice cream, making it a beneficial ingredient for production.
Article Abstract
The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream.
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| http://dx.doi.org/10.1016/j.carbpol.2016.02.018 | DOI Listing |
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