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Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

(frincon{at}luz.edu.ve).

G. León de Pinto

O. Beltrón

Centro de Investigaciones en Química de los Productos Naturales, Facultad de Humanidades y Educación. La Universidad del Zulia. Apartado 526. Maracaibo, Venezuela

A mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril were tested as stabilisers in the preparation of ice cream. Quality characteristics of the product (viscosity, overrun (OR), FE, meltdown, shape factor and sensory properties) were determined. These characteristics were compared with those exhibited for products obtained with a mixture of commercial gums. The mixture tested provided suitable viscosity for ice creams with the corresponding OR and texture. It gave better foaming properties and air incorporation than the commercial gums tested and had the highest score flavour (8.16), creaminess (8.02), overall acceptability (8.12) and lowest score of iciness (2.92). The mixture of the investigated gums showed good functionality in the preparation of ice cream.

Key Words: Acacia glomerosa • Enterolobium cyclocarpum • Hymenaea courbaril • gums • ice cream • texture • sensory properties

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Food Science and Technology International, Vol. 12, No. 1, 13-17 (2006)
DOI: 10.1177/1082013206060445


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This Article Abstract Free Full Text (Free PDF) Free Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Rincón, F. Articles by Beltrón, O. Search for Related Content Social Bookmarking                         What's this?