ویژگی های ریولوژیکی و بافتی بستنیحاوی صمغ دانه شاهی

Cress seed gum hydrocolloid choosed as a new source of stabilizer and used in ice cream formulation. ice cream samples produced with 0,0.1%, 0.2%, 0.3% and 0.4 % gum. rheological properties wereevaluatedbyusing rotational viscometer and textural attributes measured using texture profile analysis instrument. results revealed that all ice cream samples showed a non-newtonian specifically pseudoplastic behavior. power law model was completely suitable for describing flow behavior of ice cream samples and increase in gum concentration was accompanied by decrease in flow behavior index and consistency coefficient that is an index of viscosity nature of food material. increase in storage time lead to increase in hardness of samples textures but adhesiveness of samples decreased by gum increasing in comparison with blank sample. this research showed that we can use cress seed gum hydrocolloid as a stabilizer in ice cream