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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۳، صفحات ۱۶۳-۱۷۰
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عنوان انگلیسی The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream
چکیده انگلیسی مقاله This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in ice cream production. Additionally, it explored the potential for enhancing the physicochemical properties of ice cream mixtures by partially replacing the stabilizer with transglutaminase (0.36g/100gprotein) (IC2), gallic acid (2.5g) (IC3), and a combination of transglutaminase (0.22g/100gprotein) and gallic (1.5g) acid (IC4). These mixtures were compared with a control mixture containing only the stabilizer (IC1). The properties of the prepared ice cream, including titratable acidity, pH, melting time, morphology, thermal stability, and sensory attributes, were studied.  The results revealed that IC4 exhibited superior properties compared to the control mixture and other prepared mixtures across all evaluated aspects. Specifically, the study observed a decrease in pH alongside an increase in titratable acidity after aging, and IC4 demonstrated the highest melting time, stability, and overall acceptance. Furthermore, sensory evaluation results showed that the IC4 blend received the highest sensory rating at 91%. Overall, these findings highlight the potential for optimizing ice cream formulations through strategic use of additives, paving the way for advancements in ice cream production and product quality.
کلیدواژه‌های انگلیسی مقاله Enzyme crosslinking,Gallic acid,Ice cream,Melting rate,Transglutaminase
نویسندگان مقاله Zena Kadhim Al-Younisa |
Department of Food Science, College of Agriculture, University of Basrah, Iraq

Raqad R. Al-Hatim |
Department of Food Science, College of Agriculture, University of Basrah, Iraq

Sheren Fadhal Abbas |
Department of Food Science, College of Agriculture, University of Basrah, Iraq

Ammar B. Altemimi |
Department of Food Science, College of Agriculture, University of Basrah, Iraq

Mohammad Ali Hesarinejad |
Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Mohamed Ibrahim Younis |
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt

Tarek Gamal Abedelmaksoud |
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt

نشانی اینترنتی https://journals.rifst.ac.ir/article_192486_14c832ecf2bbcf974617b866871ae16a.pdf
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