Asian Journal of Dairy and Food Research, volume 33 issue 4 (december 2014) : 259-262

EFFECT OF GUAR GUM ON VISCOSITY OF ICE CREAM

K. Sangle Jagdish*, R. Sawate Arvind, O. Shirale Deepak, B. Rodge Ashok

Affiliations

¹Department of Food Chemistry and Nutrition, College of Food Technology, VNMKV, Parbhani-431 402, India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00614.9

Cite article:- Jagdish* Sangle K., Arvind Sawate R., Deepak Shirale O., Ashok Rodge B. (2024). EFFECT OF GUAR GUM ON VISCOSITY OF ICE CREAM. Asian Journal of Dairy and Food Research. 33(4): 259-262. doi: 10.5958/0976-0563.2014.00614.9.

ABSTRACT

Guar gum was isolated and purified by wet processing method. Purified guar gum was utilized as a stabilizer in ice cream. Guar gum was used as a stabilizer in ice cream at level of 0.1, 0.2, 0.3 and 0.4 per cent. The effect of various concentration of guar gum on viscosity of ice cream was studied. The effect of different concentration and varying shear rate on viscosity of guar gum incorporated ice cream was investigated. Guar gum solution of various concentration and guar gum incorporated ice cream were evaluated for viscosity measurement by Roto-viscometer (RV-20) using MV-II spindle shear rate of 4.69 to 34.99 Sec.-1 at 370C temperature. It was observed that as the concentration of guar gum in ice cream was increased, viscosity of ice cream also got increased. Thus, the ice cream which was incorporated with 0.4 per cent of guar gum shows highest viscosity and viscosity of ice cream got decreased upon increase in shear rate.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

EFFECT OF GUAR GUM ON VISCOSITY OF ICE CREAM

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