Abstract
Abstract In this paper, melting, sensory and instrumental analyses were used to evaluate the functionality of a novel stabilizer blend as well as presence of κ-carrageenan on ice creams stored under frozen conditions. Thus, 96.94% basil seed gum and 3.06% guar gum and 0%, 0.01% or 0.02% κ-carrageenan were included as stabilizer. Melting rate of ice creams increased with storage, but addition of κ-carrageenan had no significant impact on this factor. Storage time augmented the hardness of ice creams, which varied from 1087.0 to 5497.3 g. Good correlations between some instrumental and sensory properties of samples, such as iciness and coarseness in scoop with instrumental hardness, were established. Although storage time could deteriorate some textural attributes of ice creams, selected stabilizers succeed to reduce these defects and improve the quality of samples. These findings support the idea of suitable stabilizing effect of these ingredients. Presence of κ-carrageenan found to be a crucial factor for this cryo-protection.
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