Effect of substitution of carboxymethylcellulose and salep gums with Lallemantia royleana hydrocolloid on ice cream properties

Stabilizers have been used to improve the texture of ice cream for several decades. They added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture.Nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of functional properties and study of the hydrocolloid components of Iranian local plants is seemed to be necessary. For this purpose, in two distinct production series, the carboxymethylcellulose and salep gums were replaced by Lallemantia royleana (Balangu) seed hydrocolloid in five levels (0, 25, 50, 75, and 100%). Some qualitative characteristics of ice cream such as viscosity, overrun, specific gravity and sensory properties were determined and compared with control. In sensory evaluation, intensity of coldness, firmness, viscosity, degree of smoothness, liquefying rate and total acceptance were studied.The use of Balangu hydrocolloid and its synergistic effect with carboxymethylcellulose and salep gums led to decrease in overrun, increase of viscosity and improve in sensory properties. Furthermore,this application has economical benefits.