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Figure 5. Effect of selected stabilizers on the appar- ent viscosity of ice cream mix at the shear rate 51.8s-' and 5+0.5 °C. (Ml) CMC, (C1) BSG, (grey square) PTS.

Figure 5 Effect of selected stabilizers on the appar- ent viscosity of ice cream mix at the shear rate 51.8s-' and 5+0.5 °C. (Ml) CMC, (C1) BSG, (grey square) PTS.

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Table 1. Ice cream mix formulations used in this study. *CMC: Carboxymethylcellulose, BSG: Balangu seed gum, PTS: palmate-tuber ssalep.
Table 1. Ice cream mix formulations used in this study. *CMC: Carboxymethylcellulose, BSG: Balangu seed gum, PTS: palmate-tuber ssalep.
Figure 4. Apparent viscosity vs. shear rate for ice cream mixes produced using PTS at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%. Figure 3. Apparent viscosity vs. shear rate for ice cream mixes produced using BSG at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%.
Figure 4. Apparent viscosity vs. shear rate for ice cream mixes produced using PTS at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%. Figure 3. Apparent viscosity vs. shear rate for ice cream mixes produced using BSG at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%.
CMC: Carboxymethylcellulose, BSG: Balangu seed gum, PTS: palmate-tube salep. Values followed by different letters are significantly different (0 < 0.05). Table 2. The power law model parameters for differ- ent ice cream mixes containing CMC, BSG and PTS.
CMC: Carboxymethylcellulose, BSG: Balangu seed gum, PTS: palmate-tube salep. Values followed by different letters are significantly different (0 < 0.05). Table 2. The power law model parameters for differ- ent ice cream mixes containing CMC, BSG and PTS.
Figure 2. Apparent viscosity vs. shear rate for ice cream mixes produced using CMC at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%.
Figure 2. Apparent viscosity vs. shear rate for ice cream mixes produced using CMC at: 5+0.5 °C (@) 0.30%, (MI) 0.40%, (A) 0.50%.
Figure 6. Effect of selected stabilizers on the sensory viscosity of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Figure 6. Effect of selected stabilizers on the sensory viscosity of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Figure 7. Effect of selected stabilizers on the cold- ness of typical soft ice cream. (ll) CMC, (CJ) BSG, (grey square) PTS.
Figure 7. Effect of selected stabilizers on the cold- ness of typical soft ice cream. (ll) CMC, (CJ) BSG, (grey square) PTS.
Figure 8. Effect of selected stabilizers on the firm- ness of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Figure 8. Effect of selected stabilizers on the firm- ness of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Figure 9. Effect of selected stabilizers on the coarse- ness of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Figure 9. Effect of selected stabilizers on the coarse- ness of typical soft ice cream. (ll) CMC, (C1) BSG, (grey square) PTS.
Table 3. Pearson coefficients indicating relationship among apparent viscosity, sensory viscosity® and sensory attributes of ice cream.
Table 3. Pearson coefficients indicating relationship among apparent viscosity, sensory viscosity® and sensory attributes of ice cream.
Figure 11. Effect of selected stabilizers on the body and texture of typical soft ice cream. (ll) CMC, (LJ) BSG, (grey square) PTS.
Figure 11. Effect of selected stabilizers on the body and texture of typical soft ice cream. (ll) CMC, (LJ) BSG, (grey square) PTS.
Figure 12. Effect of selected stabilizers on the total acceptance of typical soft ice cream. (ll) CMC, (L) BSG, (grey square) PTS.
Figure 12. Effect of selected stabilizers on the total acceptance of typical soft ice cream. (ll) CMC, (L) BSG, (grey square) PTS.
Related topics:
Food ScienceSensory EvaluationSensory propertiesFood PreferencesSodium Carboxymethylcellulose
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