The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream
For determination of functional properties and application possibility of Iranian local plants hydrocolloids, the carboxy methyl cellulose (CMC) replaced with tragacanth (T) at levels of 0, 25, 50, 75 and 100 percent and quality characteristics of ice cream (IC) were determined. The results showed that the sample containing 100% T had lower specific gravity (SG) than other samples but by decreasing the level of substitution, the SG of IC mix significantly increased. All levels of substitution led to significant increase of overrun. Sample containing 100% T showed higher viscosity than sample containing mixture of gums, and control sample had the highest resistance to melting. Sample containing 75% CMC and 25% T had the lowest hardness and sample containing 100% T had the highest hardness. Increasing the level of substitution led to improve the sensory properties of IC. According to the results of the physical properties and sensory scores of IC samples obtained from this research, replacement of CMC and T at level of 100% is possible.