| dc.description.abstract | This study was conducted to investigate the influence of basil seed gum (BSG) as
a potential stabilizer on the viscosity, physical, and even sensorial properties of
vanilla ice cream. The functionality of BSG was also elucidated by comparing with
cornstarch, one of the most common stabilizers applied widely in various
foodstuffs, especially in ice cream manufacture. In general, the determination of
the mix viscosity, overrun, hardness, microstructure, and melting behavior was
carried out to find out whether any noticeable differences presented among ice
cream samples that were prepared with different cornstarch:BSG weight ratios.
The non-BSG sample with 100% concentration of cornstarch was chosen to be the
control one. In case of other test samples, the certain amount of cornstarch was
gradually replaced by BSG powder with its increasing fraction (25%, 50%, 75%,
and 100%). The obvious data showed that while the mix viscosity and hardness
of ice cream rose significantly as the amount of BSG increased, the overrun and
melting rate decreased. In terms of microstructure analysis, there was an intimate
relationship between mix viscosity and air bubble size distribution during the
freezing and storage steps. In addition to this, the sensory evaluation was also
performed to determine the panelists’ preferences upon each sample in terms of
color, odor, texture, taste, and overall acceptance. The best BSG-containing
samples identified from the test were further compared with commercial products.
The collected results indicated that in terms of color, odor, texture, taste, and
overall acceptance, these selected samples had higher degrees of liking than those
of commercial ones. To sum up, this project revealed that BSG had a high potential
to be used as a stabilizer in food industry. | en_US |
