The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams

摘要

This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaras-type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer combination that could produce the best quality ice cream. With a total amount of stabilizer of 1.0%, ice creams of four different combinations containing locust bean gum, carboxymethyl cellulose, guar gum and sodium alginate were produced and their properties during a 6-month storage period compared with the control sample produced using only salep extract (Orchis orchida).