Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids

Figures & data

Table 1. Percentage share of hydrocolloids.

Treatment	CMC	Guar Gum	Xanthan gum
1	0.33	0.00	0.67
2	0.33	0.67	0.00
3	0.33	0.33	0.33
4	0.67	0.00	0.33
5	0.00	0.00	1.00
6	0.00	0.33	0.67
7	0.00	0.67	0.33
8	1.00	0.00	0.00
9	0.00	1.00	0.00
10	0.67	0.33	0.00
11	1.00	0.00	0.00

Table 2. Parameters for statistical analysis.

Parameter	Viscosity	Drip-through time	Melting	Overrun	Texture
Criteria	Max	Max	Min	Max	Min
d0 (desirability 0)	3000	30	10	50	8
d1 (desirability 1)	5000	40	7	90	5

Table 3. Physicochemical properties of ice cream.

T	pH	SS	AT (%)	V (cP)	D (%)	C (min)	O (%) *	H (N)
1	6.49 ± 0.03^a	34.32 ± 6.35^c	0.16 ± 0.00^b	2826.75 ± 133.76^e	9.95 ± 1.81^b	54.63 ± 6.34^b	64.89	10.50 ± 1.32^bc
2	6.51 ± 0.02^a	35.39 ± 0.02^c	0.16 ± 0.01^b	1595.75 ± 49.71^f	10.72 ± 2.06^b	38.88 ± 7.76^c	58.33	8.70 ± 0.47^c
3	6.50 ± 0.07^a	35.56 ± 0.01^c	0.15 ± 0.00^c	6610.94 ± 192.64^cd	8.00 ± 1.52^c	60.00 ± 0.00^a	71.63	22.94 ± 3.25^a
4	6.52 ± 0.02^a	42.53 ± 0.10^a	0.18 ± 0.01^a	5075.99 ± 157.84^d	12.54 ± 1.46^a	60.00 ± 0.00^a	95.97	5.93 ± 1.41^d
5	6.54 ± 0.01^a	36.25 ± 0.11^b	0.16 ± 0.01b	7644.38 ± 268.27^c	6.47 ± 0.92^cd	60.00 ± 0.00^a	100.00	2.98 ± 0.63^e
6	6.57 ± 0.01^a	34.98 ± 0.14^c	0.16 ± 0.00b	3617.02 ± 212.04^e	7.70 ± 1.44^c	49.33 ± 5.90^bc	51.35	11.61 ± 2.52^b
7	6.53 ± 0.03^a	35.12 ± 0.40^c	0.15 ± 0.01^c	10927.05 ± 366.76^a	6.58 ± 1.19^d	55.75 ± 4.80^b	71.83	6.71 ± 1.19^d
8	6.56 ± 0.02^a	35.29 ± 0.42^c	0.15 ± 0.01^c	8480.24 ± 304.20^b	6.37 ± 0.98^cd	60.00 ± 6.82^a	74.47	11.64 ± 1.22^b
9	6.53 ± 0.03^a	35.60 ± 0.04^c	0.15 ± 0.00^c	7203.65 ± 159.39^c	4.87 ± 1.60^e	42.74 ± 3.34^c	83.33	10.64 ± 0.84^b
10	6.55 ± 0.02^a	34.81 ± 0.05^c	0.15 ± 0.01^c	5744.68 ± 80.23^d	3.74 ± 0.93^e	60.00 ± 0.00^a	117.43	2.34 ± 0.53^e
11	6.55 ± 0.01^a	35.76 ± 0.02^c	0.15 ± 0.00^c	7188.45 ± 371.10^c	6.18 ± 0.95^d	60.00 ± 4.41^a	85.74	2.97 ± 0.22^e

The values in the table represent the mean ± standard deviation.

*They were taken only on the second whip. No repetitions.T: Treatments. SS: Soluble solids TA: Titratable Acidity V: Viscosity. D: Melting percentage. C: Drip-through time. O: Overrun. H: Hardness (Texture)

Figure 1. (a) deformation after analysis. (b) no deformation after analysis.

Table 4. Ice Cream Sensory Evaluation Score.

	Texture	Flavor	General acceptance
M1	230.50^a	230.50^a	234.00^a
M2	232.00^a	232.00^a	237.50^a
M3	264.50^a	264.50^a	249.00^a
M4	273.00^a	273.00^a	279.50^a

The data correspond to the sum of the values given by the panelists. Values of p adjusted with Holm’s method

Treatments with the same letter do not differ significantly at 5% M1: 67% CMC-33% guar gum, M2: 100% xanthan gum, M3: 7% fat, M4: commercial premix

M1: 67% CMC-33% guar gum, M2: 100% xanthan gum, M3: 7% fat, M4: commercial premix

Table 5. Quality parameters of the four selected mixtures.

T	V (cP)	C (min)	D (%)	O (%) *	H (N)
M1	5744.68 ± 80.23^b	60.00 ± 0.00^a	3.74 ± 0.93^c	117.43	2.34 ± 0.53^b
M2	7644.38 ± 268.27^b	60.00 ± 0.00^a	6.47 ± 0.92^b	100.00	2.98 ± 0.63^b
M3	18401.72 ± 357.76a	46.15 ± 2.87^b	12.53 ± 1.17^a	93.55	3.76 ± 0.48^b
M4	17236.58 ± 2336.38a	60.00 ± 0.00^a	4.74 ± 0.62^c	104.03	10.49 ± 1.32^a

The values in the table represent the mean ± standard deviation.

They were taken only on the second whip, No repetitions.T: Treatments or tests, V: Viscosity, D: Melt, C: Drip-through rate, O: Overrun, H: Hardness

M1: 67% CMC-33% guar gum, M2: 100% xanthan gum, M3: 7% fat, M4: commercial premix

Data availability statement

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request