The Effect Stevia and Qodume Shirazi Seed Gum (Alyssum homolocarpum) on the Physicochemical and Sensory Properties of Ice cream

In the production of ice cream as one of the well-known desserts, the role of hydrocolloids and sweeteners is very important. In this study, the effect of Alyssum homolocarpum seed gum (AHSG) at 0, 0.1, 0.2, 0.3 and 0.4% as carboxymethyl cellulose substitution and stevia at 0, 25, 50, 75 and 100% as Sugar substitution on physicochemical and sensory properties of soft ice cream was investigated. The results showed that the highest solids content of ice cream was 0.3% AHSG and 0% Stevia. In contrast, all levels of stevia replacement resulted in a significant reduction in specific gravity compared to the control sample. The highest and the lowest ice cream melting resistance was observed in the sample with 0.4% AHSG (102.34) and control sample (94.45), respectively while the ice cream volume is significantly increased with growing the percent of AHSG. Using stevia and AHSG had a significant impact on ice cream sensory characteristics and improved them.