Effect of transglutaminase enzyme and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream

Ice cream is a popular food worldwide and it includes a wide range of frozen desserts. The objective of this study was to investigate different levels of microbial transglutaminase and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream. Transglutaminase at four levels (50, 100, 150, 200 ppm) and locust bean gum at two levels (% 0.1 and % 0.2) were used. Physicochemical properties (pH, acidity, melting resistance, overrun and viscosity) and sensory properties (flavor, texture, color, and overall acceptance) were evaluated during two months storage. According to the results of variance analysis, the effect of microbial transglutaminase and locust bean gum on sensory and physicochemical of ice cream samples during storage was significant (p