Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology

The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.