Effects food additives on the overrun, hardness, melting behavior and sensory properties of red dragon fruit yogurt ice cream

Abstract

The effect of using some stabilizers, emulsifier and their blends on the total solid, total soluble solid content, viscosity, over-run, hardness, melting characteristics and sensory properties of red dragon fruit yogurt ice cream was investigated in this study. The stabilizers were guar gum, xanthan gum, gelatin and the emulsifier was mono- diglyceride. Viscosity, over-run capacity, hardness and melting characteristics of ice cream were influenced significantly (p<0.05) by type and concentration of stabilizers. The highest value for over-run was observed in samples containing 0.02% xanthan gum, guar gum and 0.08% gelatin. While the lowest value was observed in samples containing 0.01% guar gum, 0.1% mono and diglyceride and 0.06%gelatin. The sensory evaluation showed that yogurt ice cream produced using mixture of 0.01% guar gum, 0.1% mono-diglyceride and 0.04% xanthan had the highest overall acceptability.