NDLI: Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Content Provider	Springer Nature Link
Author	BahramParvar, Maryam Tehrani, Mostafa Mazaheri Razavi, Seyed M. A. Koocheki, Arash
Copyright Year	2013
Abstract	This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.
Starting Page	1480
Ending Page	1488
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	3
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-08-14
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Frozen dessert Hydrocolloid Reyhan Response surface methodology Viscosity Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM)

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

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

Optimization of instant dalia dessert pre-mix production by using response surface methodology

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Development of technology for manufacture of ragi ice cream

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Similar Documents

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM)

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

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

Optimization of instant dalia dessert pre-mix production by using response surface methodology

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Development of technology for manufacture of ragi ice cream

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture