Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

Journal of Food Science and Technology
Marcia A ChavesMakoto Matsushita

Abstract

A complete factorial design (23) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g-1) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.

References

May 12, 2009·International Journal of Biological Macromolecules·Saehun MunYong-Ro Kim
Mar 26, 2014·International Journal of Biological Macromolecules·Vahid Samavati, Farshid Skandari
Sep 24, 2015·Journal of Food Science and Technology·Amal M H Abdel-Haleem, R A Awad
Jan 1, 2014·International Journal of Food Science·Maira Rubi Segura-CamposDavid Betancur-Ancona
Apr 19, 2017·Journal of Food Science and Technology·Mojtaba Azari-AnparNarjes Aghajani
Dec 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yiying ZhangSiping Pang

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Citations

Jul 31, 2019·Asian-Australasian Journal of Animal Sciences·Lucia Sepe, Anastasio Argüello

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