The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA)

Subject Areas : Microbiology

A. Taherian ¹ (دانشجوی کارشناسی ارشد میکروبیولوژی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
M. Rahbari ² (دانشجوی دکتری مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
A. R. Sadeghi Mahonak ³ (دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2016-02-21 Accepted : 2016-02-21 Published : 2016-03-20

Keywords: Arabic Gum, Date Syrup, Kefir Ice Cream, Physicochemical,

Abstract :

Introduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it isconsidered as an unique product in dairy industry. The aim of this study is to use kefir in icecream formulation and investigate the substitution of sugar by the date syrup and in additionstudy the effect of arabic gum as a stabilizer on the physicochemical and sensory properties ofthe ice cream.Materials and Methods: In this study, kefir is first produced and then used in the ice creamformulation. Then effects of sugar substitution by date syrup (0%, 25%, 50% and 75% w/v)and arabic gum (0%, 0.1%, 0.2% and 0.3% w/v as stabilizers) on physicochemical (acidity,pH, viscosity, overrun, melting rate and first dripping time) and sensory properties of orangekefir ice cream were investigated.Results: The results indicated that the application of date syrup and arabic gum causedincreases in the acidity, apparent viscosity, overrun, first dripping time and decreases inmelting rate and pH of the ice cream samples. Organoleptic scores were decreased byincreasing the date syrup and arabic gum concentrations.Conclusion: By considering the kefir microbial flora activity on the physicochemicalproperties of the product, it might be concluded that 25% date syrup and 0.2% arabic gumconcentrations are the most suitable sugar and stabilizer substitution in the production of kefirice cream.