The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream

Abstract

Recent studies accelerated the discovery of various ice cream stabilizers. The present study aimed to analyze the impact of guar gum, sahlep (as a commercial stabilizer) and quince seed extract powder (as a novel stabilizer) on certain ice cream properties. Four ice cream samples were manufactured by adding quince seed extract powder (QSEP: 0.5% quince seed extract powder), sahlep (S: 0.5% sahlep), quince seed extract powder-sahlep combination (QSEP-S: 0.2% quince seed extract powder and 0.3% sahlep) and guar gum (G: 0.5% guar gum) to determine their effect as stabilizers. The chemical, physical, textural and sensory properties of the ice creams were determined on the 1st, 30th and 60th days of storage. First dripping time, total melting time and color values were (p < 0.05) significantly affected by different formulations and storage time. Hardness, cohesiveness, adhesiveness and gumminess of the samples were 303.9-692.4 g, 0.175-0.275 g, 2.59-4.88 mJ and 59.28-192.55 g, respectively. The highest total phenolic content (22.07 mg GAE/100 g ice cream) was determined in the ice cream with quince seed extract powder in initial storage. The microstructure of the ice creams produced with quince seed extract powder was quite different when compared to other samples. The lowest overrun (26.83%) was noted in the ice cream with guar gum. Ice cream with sahlep exhibited the highest general acceptability score, followed by QSEP-S, G and QSEP on the 1st and 60th days. Results demonstrated that quince seed extract powder could be employed as full or partial substitute for commercial stabilizers.