Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology

In this study, we investigated the replacing of white sesame flour with milk powder at different levels (0, 25, 50, 75, and 100%), formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and the amount of Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) using response surface methodology (RSM) and central composite design(CCD), α = 2 and 5 central points and two replicates in the other points. The optimization of the formulation was done to maximize overrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus (g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6.1% vegetable oil and 0.49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8.4% vegetable oil and 0.56% Panisol gum). Therefore, it is recommended to use white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.