ESTONIAN ACADEMY
PUBLISHERS
eesti teaduste
akadeemia kirjastus
PUBLISHED
SINCE 1952
 
Proceeding cover
proceedings
of the estonian academy of sciences
ISSN 1736-7530 (Electronic)
ISSN 1736-6046 (Print)
Impact Factor (2022): 0.9
Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage; pp. 193–198
PDF | doi: 10.3176/proc.2014.2.09

Authors
Tiina Klesment, Jelena Stekolštšikova, Katrin Laos
Abstract

The influence of furcellaran as a secondary stabilizer, together with guar gum, on ice cream rheological and sensorial properties during 13 months of storage was studied. The results were compared with various guar gum/carrageenan blends. While the addition of furcellaran to ice cream was found to slightly decrease the scores of colour, odour, and flavour characteristics, it also increased the creamy sensation and had a good stabilizing effect on the ice cream during extended storage.

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