2017, Cilt 33, Sayı 2, Sayfa(lar) 113-119
The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream
Kemal Kaan Tekinşen1, Yusuf Biçer1, Yasin Akkemik2
1Department of Food Hygiene and Technology, Faculty of Veterinary Science, Selçuk University, Konya, Turkey
2Department of Food Processing, Karapınar Aydoğanlar Vocational High School, Selçuk University, Karapınar-Konya, Turkey
Keywords: Kahramanmaraş type ice cream, Konjac gum, Salep, Characteristic

Aim: The research was carried out to determine the effect of stabilizer mixtures containing konjac gum on some qualities of Kahramanmaraş type ice cream.

Materials and Methods: This study consisted of a control group which included a salep mix (0.7%) and trial groups including 0.55% stabilizer mix (with 10%, 15% and 20% konjac gum) were created. The ice cream mixes were analyzed before production; the ice cream samples were analyzed on days 1, 15, and 30 of storage period after production.

Results: Konjac gum increased the viscosity levels of the ice cream mixes (P<0.05) in direct proportion to the amount in the mix. It was determined that the stabilizer mix containing 10% of konjac gum increased the overrun of the ice cream mix significantly (P<0.05) compared to the mix containing salep, while the overrun levels for the stabilizer mixes with 15% and 20% konjac gum were similar to the salep mix. Total melting times of the ice creams revealed that the stabilizer mix containing 20% konjac gum melted approximately 3 minutes later than the salep group, and that the 15% mix produced similar results with salep. An evaluation of all the scores after sensory analyses determined that the group produced with the stabilizer mix containing 15% konjac gum was significantly better (P<0.05) than the mix containing salep.

Conclusions: It was determined that the use of a stabilizer mixture of sodium carboxymethyl cellulose, locust bean gum and carrageenan combination with 15% konjac gum, at 0.55% level, in Kahramanmaraş type ice cream could be an alternative to salep mixture.