EFFECT OF JELLOSE AND SWEET TAMARIND PULP OF THAILAND ON SOME PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF TAMARIND GELATO ICE CREAM

Abstract

The objectives of this research was to study the effect of jellose and sweet tamarind pulp on some physical and sensory properties of tamarind gelato ice cream (TGI). Tamarind gelato ice cream was produced by using jellose (xyloglucan) and sweet tamarind pulp from Thailand. Jellose  was used as stabilizer at level of 1% and 2% (w/w,db) while sweet tamarind pulp as flavor at level 15%, 25% and 35% (w/w,wb). TGI was measured mix viscosity before aging, melting rate, overrun, hardness and color. Sensory test of TGI was also done. Mix viscosity of the mixture before aging was significantly increased with increasing concentration of jellose and the amount of sweet tamarind pulp with r=0.48 and 0.58( p <0.05), respectively, while high significantly increased with the interaction of jellose concentration and the amount of sweet tamarind pulp (r = 0.84, p <0.01). Melting rate of TGI was high significantly decreased with increasing jellose concentration and the amount of the sweet tamarind pulp at p<0.01with r =  –0.74 and –0.66, respectively. But overrun and hardness of TGI was high significantly decreased with increasing sweet tamarind pulp (p <0.01) with r = –0.86 and –0.99, respectively. TGI have rust color with L*64.09 ± 3.03, a*6.82 ± 0.57, b*20.59 ± 0.12 and hue angle (b*/a*) 71.69 ± 1.48º. Sensory evaluation, TGI made from jellose 1–2% (w/w, db) and sweet tamarind pulp 25% (w/w, wb) was the highest  acceptance score  and >70%  of untrained panelists accepted in all attributes.