Food Hydrocolloids 52 (2016) 625e633

Contents lists available at ScienceDirect

Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd

The inuence of basil seed gum, guar gum and their blend on the
rheological, physical and sensory properties of low fat ice cream
Fatemeh Javidi, Seyed M.A. Razavi*, Fataneh Behrouzian, Ali Alghooneh
Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad,
Iran

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 12 May 2015
Received in revised form
6 August 2015
Accepted 7 August 2015
Available online 11 August 2015

In the present paper, the functionality of basil seed gum (BSG), guar gum (GG) & their blend (MGB,
50:50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological, physical and sensory
characteristics of low fat ice cream (2.5% fat) was compared with full fat sample (10%) as control. Shear
thinning and thixotropic behaviors of all mixes were well described by HerscheleBulkley and secondorder structural kinetic models, respectively. The results showed that BSG and MGB, by producing
high consistency coefcient (k), yield stress (t0), thixotropy rate constant (k), extent of thixotropy (h0/h)
and low ow behavior index (n) values, provided satisfactory rheological properties in low fat ice cream.
Fat reduction resulted in some defects which to some extent compensated by increasing levels of fat
replacers. BSG & MGB exhibited a more shear-sensitive thixotropic nature than GG mixes and strongly
favored perception of creaminess which was more than full fat mixes in some concentrations. In addition, they depressed the coldness and coarseness perception of low fat mixes. Addition of BSG reduced
the meltdown rate and extent of melting at all concentration compared to the GG and MGB mixes, which
two latter gum systems showed almost equal value of these properties. Furthermore, signicant correlation between the values of melting rate data and rate of breakdown parameters of the mixes was
observed. The results presented herein showed that BSG and its blend with GG are very suitable fat
replacers/stabilizers for low fat ice cream.
2015 Elsevier Ltd. All rights reserved.

Keywords:
Fat replacer
Ice cream
Rheology
Seed gum
Sensory
Texture

1. Introduction
Recently, health-conscious consumers have focused on low-fat
products. Accordingly, the food industry is facing the challenge of
probing for new alternatives for fat without any quality loss. Ice
cream is a three-component foam system consists of a network of
fat globules and ice crystals in a highly viscous aqueous phase
(Prentice, 1992). Milk fat has very important functions, such as it
melts and crystallizes, is unctuous, depresses the cold sensation,
contributes desirable avor, is a solvent for added avors, adds
structure to ice cream and is the principal explanation for dryness
of ice cream at extrusion (Goff, 2008). Ice cream manufacturers
have replaced the fat in mixes and the largest numbers of fat replacers are carbohydrate-based, belong to hydrocolloids which are
capable of interacting with water and their functionalities such as
thickening, gelling, and emulsifying properties allow them to

* Corresponding author.
E-mail address: s.razavi@um.ac.ir (S.M.A. Razavi).
http://dx.doi.org/10.1016/j.foodhyd.2015.08.006
0268-005X/ 2015 Elsevier Ltd. All rights reserved.

mimic the mouth-feel and ow properties in a manner like to that

of fat globules in aqueous systems (Lim, Inglett, & Lee, 2010).
Natural gums possess benets more than synthetic ones because of
their lack of toxicity, low cost and availability (Sohail, Huma,
Mehmood, Abdullah, & Shah, 2014).
Derived from guar (Cyamopsis tetragonoloba) seeds (GG), with
linear chains of beta-1,4-D-galactomannans with alpha 1,6-linked Dgalactose, is used as a thickener and stabilizer in ice cream and
boosts the body, texture, and heat-shock resistance by binding free
water (Wielinga, 2000).
Ocimum basilicum L. is a pharmaceutical endemic plant in Iran
and grows in different regions of Asia, Africa and Central and South
America (Hosseini-Parvar, Mortazavi, Razavi, Matia-Merino, & Goh,
2010). The basil seed gum (BSG) has been optimally extracted and
its rheological properties characterized by Razavi et al. (2009) and
Hosseini-Parvar et al. (2010), respectively. The major fractions of
BSG polysaccharides are glucomannan (43%) and (1e4)-linked
xylan (24.29%), and a minor fraction of glucan (2.31%) with a small
fraction of protein (1.32% wt/wt). 12.1e19.5% uronic acids in
O. basilicum species could donate typical polyelectrolyte behavior

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F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

to the extract (Azoma & Sakamoto, 2003). BSG as surface-active

polysaccharides can act both as emulsiers and stabilizers in
many cases (Hosseini-Parvar, Matia-Merino, & Golding, 2015). The
presence of higher zero-shear viscosity and yield stress than xanthan, konjac and guar gum, high pseudoplastic behavior and heatresistant nature of BSG could qualify it as a good stabilizer in some
food formulations (Hosseini-Parvar, 2009; Hosseini-Parvar et al.,
2010). The literature shows that BSG could be an alternative for
some of the commercial stabilizers and improve the quality and
diversity of ice cream and other food products (BahramParvar &
Goff, 2013; BahramParvar, Razavi, & Mazaheri Tehrani, 2012;
Hosseini-Parvar et al., 2010). BahramParvar et al. (2012)
concluded that satisfactory effects of BSG on apparent viscosity of
ice cream mix, draw temperature, meltdown behavior, and total
acceptance make it a good stabilizer in a typical fresh ice cream.
BSG is able to reduce ice crystal growth and induce changes in the
colloidal structure of the ice cream, particularly the fat and air
structures (BahramParvar & Goff, 2013).
As it is always difcult to provide all the properties of ice cream
using a single stabilizer, combination of two or three hydrocolloids
in ice cream mix may result in synergistic effects (Clarke, 2004).
The amount and kind of stabilizer required in ice cream formulation depend on the type of stabilizer, strength of the stabilizer, total
solids and fat level of the mix, and many other factors
(Bahramparvar & Mazaheri Tehrani, 2011). The literature shows
there is no report related to the application of BSG as a fat replacer
in low fat ice cream, so the objective of the present work was to
evaluate the effects of guar gum (as a commercial hydrocolloid),
basil seed gum (as a novel hydrocolloid) and their interaction
(50:50) at different concentrations on the rheological, textural,
physical and sensory properties of vanilla low fat ice cream (2.5%
fat) compared to regular ice cream (10% fat).

2.2. Rheological measurement

The steady shear ow behavior of the ice cream mixes were
determined using a rotational viscometer (Bohlin Model Visco88;
Bohlin Instruments, UK) equipped with a heating circulator (Julabo,
Model F12-MC; JulaboLabortechnik, Seelbach, Germany) at
5 0.1
C.
2.2.1. Time-dependent properties
Samples were sheared at a constant shear rate (150 s1) and the
shear stress (t, Pa) was recorded as a function of shearing time (t,
min) until shear stress reached to steady state. The time dependency of mixes was investigated using structural kinetic model
(Abu-Jdayil, 2003):

h  h
h0  h

1n
n  1  kt 1

(1)

where, h0 (Pa.s) is the initial apparent viscosity at t 0 (structured

state), and h (Pa.s) is the steady state apparent viscosity at t/
(nonstructured state). n and k are the order of the structure
breakdown order and the breakdown rate constant, respectively. In
this paper, the second-order (n 2) was used to describe the
structural breakdown kinetic of samples.

2. Materials and methods

2.2.2. Time-independent properties

To eliminate the time dependency, prior to measurement, the
adequate samples were placed into C14 cup/bob geometry and
allowed to equilibrate at 5
C and 150 s1 for 120 s. The apparent
viscosity of ice cream mixes were calculated at a shear rate of 50 s1
which is an effective oral shear rate (BahramParvar & Goff, 2013)
and sheared at a logarithmically increasing scale from 14.4 to
600 s1 during 17.5 min and the viscous ow behavior data was
described by HerscheleBulkley model (Steffe, 1996):

2.1. Samples preparation

t t0 kg_ n

The ice cream mixes were prepared based on the following

formulations: 2.5% (low fat) or 10% (full fat) milk fat (provided as
homogenized/pasteurized cream-25% fat by Pegah Dairy industry
Co., Mashhad, Iran), 11% non-fat milk powder (Zarrin Shad Food
Industries Co., Esfahan, Iran); 15% sugar and 0.1% vanilla (purchased from local markets), 0.15% emulsier (E471 mono and
diglyceride, Beldem Food Industries Co., Dilbeek, Belgium) and
0.35%, 0.45%, 0.50% & 0.55% selected gums (guar gum (Rhodia Co,
Germany)), basil seed gum (obtained at the optimized conditions
suggested by Razavi et al. (2009) and their mixture (MGB) in the
ratio of 50:50). Full fat sample (10%) with 0.35% selected gums was
considered as control. Firstly, to impede the lumps in the mix, the
selected fat replacers were mixed with sugar prior to their addition to the mother mix. After that, liquid materials including milk
and cream were mixed and warmed up to 50
C, then dry ingredients were mixed thoroughly, dispersed under agitation into
the liquid materials using a lab mixer (Model SM-65, Sunny,
Germany), pasteurized at 80
C for 25 s (HTST), homogenized at
23,000 rpm for 2 min (Ultra Turrax T25D IKA, Germany), cooled
rapidly to 5
C and then aged at constant temperature overnight
(12 h) at 5
C. The aged mixes were gently blended with vanilla
extract and the freezing was carried out in a batch soft ice cream
maker (Model IC 100, Feller Technologic GmbH, Dusseldorf, Germany). Required freezing time for the different mixes was
30 5 min. After drawing, soft ice creams were collected into
lidded plastic containers, coded and stored in a chest freezer
(18
C) for about 24 h.

where, t0 is the HerscheleBulkley (HeB) yield stress (Pa), k is the

HeB consistency coefcient (Pa.sn), and n is the HeB ow behavior
index (dimensionless).

(2)

2.2.3. Concentration dependency

The concentration dependency of the apparent viscosity and
HerscheleBulkley model parameters of ice cream mixes were
evaluated by using power model (Eqn. (3)) (Rao, 1999):

y a1 C b1

(3)

where, a1 and b1 are constants.

2.3. Instrumental texture analysis
Mechanical properties were evaluated on hardened ice creams
(18
C for 24 h). Penetration test with the penetration depth
(deformation as target value) of 15 mm at the test speed of
2 mm s1 was conducted at room temperature using a texture
analyzer (CNS Farnell Co, UK) equipped with a 6-mm diameter
stainless steel cylindrical probe, based on the modied method
recommended by BahramParvar, Mazaheri Tehrani, and Razavi
(2013). Two parameters including hardness (the peak compression force (N) during the penetration of the sample), adhesiveness
(the negative surface area (N.s) during withdrawal) were determined from the force-deformation data.

F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

R2 and RMSE values which calculated by Eqn. (4) and Eqn. (5),
respectively:

2.4. Melting rate measurement

We used three characteristics of melting rate (g/min), rst
dripping time (min) and M0/M150 value (extent of melting) to better
describe the melting behavior of our mixes. Ice cream samples
(30 g) were placed on a wire screen mesh and allowed to melt at
ambient temperature (25 1
C). Melting rates (g/min) were
measured from the slope of linear portion of drained mass vs.time
graphs (Soukoulis, Chandrinos, & Tzia, 2008) and the melted material dripping through the screen was weighed every minute for a
period of 60 min using an electronic digital balance (0.01 g, Lutron
Measurement System, Lutron GM 1500P, Taiwan). The M0/M150
ratio present extent of melting within the rst 150 min of melting
time and is obtained by dividing the weight of ice creams at the
beginning by this weight after 150 min of melting time.
2.5. Overrun determination
Overrun was determined according to the following equation
(Marshall, Goff, & Hartel, 2003):

Overrun%

mm  mf
mf

627

!
 100

(4)

where, mm and mf are the mass of unit volume of mix and foam,
respectively.
2.6. Sensory evaluation
The sensory properties of the ice cream samples were evaluated
using the Quantitative Descriptive Analysis (QDA) method presented in Stone and Sidel (2004). Through discussion and
consensus in three 2 h training sessions, seven panelists (four female and three male of age between 23 and 30 yr) established
attribute terms with denition (Table 1). Each sample (30 g) was
coded using a three digit random number, stored overnight in a
freezer at 18
C prior to sensory judgments then served to the
panelists under normal white uorescent lighting. A 10-cm line
scale anchored at its end points with the phrases lowest and
highest was used to rate intensity of the specic attribute.
2.7. Statistical analysis
A completely randomized factorial design was used for statistical analysis and performed with the MSTATC statistical software
(version 1.42, MSTATC director, Michigan State University, USA). All
experiments were conducted at least in triplicate and the data was
presented as a mean of each experiment. Duncan's multiple range
test was used to compare means and results were considered signicant for P < 0.05. Curves, rheological parameters of tted
models, goodness of t (coefcients of determination (R2) and root
mean square error (RMSE)) were obtained using Microsoft excel
(2007). The choice of the most appropriate model was based on the

R2 1 

SSresidual
SSresidual SSmodel

s
PN
2
i1 Oi  Ti
RMSE
N

(5)

(6)

where, SS is the sum of squares, Oi is the ith actual value, Ti is the ith
predicted value, N is the number of data.
3. Result and discussion
3.1. Time-dependent properties
The characterization of the time-dependent rheological properties of food systems is important in providing information on
how structure and ow property are related and how physical
parameters correlate with sensory properties (Figoni & Shoemaker,
1983). Mixes sheared at a high shear rate (150 s1) to completely
destroy the structure and achieve a steady-state stress condition.
Then, the second-order structural kinetic was applied to model the
time-dependent ow properties of the ice cream mixes. As shown
in Table 2, for all the mixes studied, the second-order structural
kinetic model (SKM) satisfactory tted the transient viscosity data
as indicated by relatively high R2 and low RMSE values. Table 2
depicted values of the SKM parameters including the breakdown
rate constant k, which is an indication of the rate of thixotropic
breakdown, and the ratio of initial over steady-state viscosities, h0/
h, which may be considered as a relative measure of the extent of
thixotropy (Abu-Jdayil, 2003), as a function of gum type, gum
concentration and fat content. It can be found that all formulations
were thixotropic and the rate of thixotropic breakdown (k) and the
ratio of initial over steady-state viscosities (h0/h) were reduced as
fat content decreased, however these parameters enhanced with
fat replacers concentration. Under the same gum and fat concentration, ice cream mixes containing BSG have higher k and h0/h
than those of mixes with GG and MGB, indicating that the former
exhibits a more shear-sensitive thixotropic nature. MGB presented
lower k compared with BSG mixes but insignicant differences
observed in the h0/h of these two gum mixes. This behavior may
be due to higher static yield stress of BSG (2.36 Pa of 0.5% at 20
C)
than guar gum as reported by Hosseini-Parvar et al. (2010), related
to the complex nature of BSG which is composed of more than two
different polysaccharide fractions. In thixotropic uids, yield stress
is a function of structure and therefore of time. The increase in the
thixotropic effect with increasing BSG content may be due to
physical interactions occurring between the constituents of BSG
(such as glucomannose and acidic polysaccharides) and milk proteins. The functional properties of milk proteins are improved with
the complexation between proteins and anionic carboxylcontaining polysaccharides which inuenced by ratio of protein

Table 1
Terms used in descriptive analysis of low fat and full fat ice creams (Soukoulis and Tzia, 2010).
Attribute

Denition

Vanilla avor
Milky
Coldness
Hardness
Coarseness
Creaminess
Meltdown

Evaluation of the intensity of vanilla avor as it is released during consumption

Evaluation of the intensity of a avor similar to that of fresh dairy milk
A chilling of the tongue and palate soon after the sample is placed in mouth
Resistance against scooping a portion of ice cream
A rough sensation in mouth due to presence of detectable ice crystals which disappears as the ice crystals melt
Combination of a smooth texture, fat-like feeling, uniform melting to thick and homogenous uid as ice cream melts in mouth
The time required for ice cream to turn into liquid

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F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

Table 2
The parameters of the second structural kinetic model (SKM) determined for the ice cream mixes (n 2).
Sample codes

h0 (Pa.s)

h (Pa.s)

ho/h

K (s1)

RMSE

R2

CGa
0.35 CGb
0.45 CG
0.5 CG
0.55 CG

0.440gh (0.074)
0.217bc (0.015)
0.363f (0.025)
0.466h (0.085)
0.539i (0.101)

0.354f (0.074)
0.181cd (0.054)
0.261e (0.065)
0.316f (0.059)
0.357f (0.074)

1.254ab (0.085)
1.202ab (0.041)
1.393ab (0.306)
1.471abc (0.258)
1.513abc (0.314)

0.005ab (0.001)
0.003a (0.001)
0.003a (0.001)
0.004 ab (0.002)
0.005ab (0.001)

0.004
0.002
0.002
0.002
0.004

0.996
0.984
0.985
0.993
0.993

CBa
0.35 BSGb
0.45 BSG
0.5 BSG
0.55 BSG

0.406fg (0.078)
0.148a (0.064)
0.197ab (0.021)
0.292de (0.018)
0.333ef (0.061)

0.225de (0.047)
0.092a (0.006)
0.096ab (0.002)
0.138abc (0.027)
0.147bc (0.032)

1.802bcd (0.364)
1.603abcd (0.125)
2.046cde (0.467)
2.125de (0.512)
2.334e (0.648)

0.012de (0.005)
0.010cde (0.002)
0.012de (0.003)
0.014e (0.002)
0.018f (0.003)

0.001
0.005
0.001
0.001
0.001

0.981
0.996
0.983
0.992
0.983

CMa
0.35 MGBb
0.45 MGB
0.5 MGB
0.55 MGB

0.460gh (0.025)
0.167ab (0.015)
0.254cd (0.064)
0.286de (0.037)
0.327ef (0.057)

0.340f (0.034)
0.153c (0.003)
0.222de (0.007)
0.223de (0.012)
0.236e (0.065)

1.353ab (0.253)
1.095a (0.365)
1.151a (0.145)
1.292ab (0.051)
1.388ab (0.156)

0.008bcd (0.001)
0.006abc (0.001)
0.007abc (0.001)
0.008bcd (0.002)
0.010cde (0.003)

0.006
0.002
0.001
0.002
0.003

0.954
0.971
0.965
0.956
0.987

aeh
a
b

Means of two replicates in the same row with same superscripts do not differ signicantly (p > 0.05).
CG, CB and CM are full fat ice cream mixes (controls) containing 0.35% guar gum, basil seed gum and mixture of them, respectively.
GG, BSG and MGB are low fat ice cream mixes containing different levels of guar gum, basil seed gum and mixture of them (50:50), respectively.

to polysaccharide, charge density of polysaccharide and some other

parameters, so provide opportunities to create new ingredients
such as fat replacers for the food industry (Ye, 2008). These synergistic interactions between BSG and milk proteins have been
concerned by several researchers (Rafe, Razavi, & Farhoosh, 2013;
Sarabi Aghdam, Hosseini-Parvar, Motamedzadegan, & MatiaMerino, 2013). Our observation is also consistent with the results
obtained by Kus, Altan, and Kaya (2005) in which they found that
nonfat ice cream mix with different salep contents (contains
16e55% glucomannose) behaves in a thixotropic manner, which
reduced as the salep content decreased. They suggested this
behavior was due to their glucomannose specic interaction with
milk proteins.
3.2. Time-independent properties
As presented in Table 3, HerscheleBulkley model indicated high
R2 and low RMSE. A shear-thinning behavior was observed for all
ice cream mixes and became more prominent as the concentration
of gums increased, with mixes containing GG ranked rst followed

by mixes including MGB and BSG, shown by a decrease in values of

the ow behavior index in the range of 0.47e0.74 (Table 3). The
ow behavior index of ice cream mixes was decreased by increasing
the gums concentration, with the least value in the mix with 0.55%
BSG (0.47). This is attributed to the increase of serum concentration
resulting to the formation of compact polysaccharides entanglements which are very sensitive to shear rate (Soukoulis et al., 2008).
This behavior brought about easier pumping and desirable texture
and mouth feel (BahramParvar, Haddad Khodaparast, & Razavi,
2010). BahramParvar et al. (2012) found that at the level of 0.35%
gum, a mixture of BSG and GG in 50:50 proportions had the most
pseudoplasticity among different combinations and single usage of
BSG, CMC (carboxymethyl cellulose) and GG in a typical ice cream
formulation. The magnitude of yield stress was enhanced by adding
fat either by increasing the fat replacer concentration. It was the
lowest for ice cream mixes containing BSG and the highest for
mixes with GG within the range of concentration levels studied,
while MGB produced intermediate values. This behavior may be as
a result of the increased intermolecular associations (Emadzadeh,
Razavi, & Hashemi, 2011). The yield stress is correlated to body,

Table 3
The parameters of the HerscheleBulkley model determined for the full fat and low fat ice cream mixes.
Sample codes

t0 (Pa)

K (Pa.sn)

n ()

R2

RMSE

CGa
0.35
0.45
0.50
0.55

GGb
GG
GG
GG

3.307bcd (0.568)
2.289a (0.358)
2.522ab (0.489)
3.907d (0.514)
4.215cd (1.325)

2.595d (0.475)
1.591bc (0.235)
2.732d (0.187)
3.380e (0.462)
4.215f (0.512)

0.541bcd (0.090)
0.543abc (0.125)
0.532ab (0.104)
0.504a (0.085)
0.493a (0.0963)

0.994
0.993
0.994
0.992
0.993

0.291
0.273
0.192
0.163
0.441

CBa
0.35
0.45
0.50
0.55

BSGb
BSG
BSG
BSG

2.446abc (0.125)
1.890a (0.365)
2.410abc (0.412)
2.621abc (0.784)
3.031abc (1.302)

1.187abc (0.125)
0.432a (0.098)
0.743ab (0.142)
1.272abc (0.358)
1.562bc (0.452)

0.661ef (0.111)
0.703f (0.114)
0.654def (0.168)
0.582cde (0.098)
0.474a (0.152)

0.991
0.994
0.993
0.993
0.992

0.496
0.223
0.345
0.270
0.261

CMa
0.35
0.45
0.50
0.55

MGBb
MGB
MGB
MGB

2.789a (0.612)
2.401ab (0.521)
2.823abcd (0.741)
3.078abc (0.675)
3.746d (0.532)

1.924d (0.521)
0.615a (0.085)
1.440c (0.104)
2.149d (0.685)
2.301d (0.462)

0.743ef (0.140)
0.661ef (0.152)
0.593bcd (0.106)
0.523ab (0.114)
0.544abc (0.135)

0.993
0.994
0.991
0.990
0.993

0.323
0.174
0.212
0.113
0.124

aeh
a
b

Means of two replicates in the same row with same superscripts do not differ signicantly (p > 0.05).
CG, CB and CM are full fat ice cream mixes (controls) containing 0.35% guar gum, basil seed gum and mixture of them, respectively.
GG, BSG and MGB are low fat ice cream mixes containing different levels of guar gum, basil seed gum and mixture of them (50:50), respectively.

F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

texture and scoopability of the ice cream (Briggs, Steffe, & Ustunol,
1996). Therefore, the existence of yield stress in low and full fat
mixes containing BSG makes it a good candidate to stabilize these
systems. Table 3 shows that the value of consistency coefcient (k),
a measure of viscosity, which affects the body and texture of the ice
cream mixes (Marshall et al. 2003), was very dependent on type
and concentration of fat replacers and fat content. The fat and gum
reduction led to signicant decrease in the k value of mixes with
0.35% of each gum. The highest and lowest values of consistency
coefcient at concentrations of 0.35% gum was found in GG
(2.595 Pa s) and BSG (1.187 Pa s) samples, respectively. There was no
signicant difference between 0.55% MGB low fat ice cream and
0.35% GG full fat mix in consistency coefcient. Therefore, BSG and
its blend with GG, by producing high consistency coefcient and
yield stress and low ow behavior index values, provided satisfactory rheological properties in low fat ice cream.
3.3. Effect of concentration
The evolution of the apparent viscosity (at 50 s1) and HerscheleBulkley model parameters with concentration of selected fat
replacers was studied using power model (Eqn. (3)) and the corresponding regression parameters are depicted in Table 4. It can be
found that a 8.33 and b 2.86 are regressed parameters for
consistency coefcient dependency of BSG concentrations; these
parameters were 15.24 and 2.16 for GG, and 11.85 and 2.63 for MGB
concentrations, respectively. Compared with GG contained ice
cream, BSG ice cream had higher values of slopes and lower
intercept in concentrationeconsistency coefcient dependency
relationship, which reects although the consistency coefcient of
mixes with GG was higher than mixes with BSG in the same concentrations, the consistency coefcient of BSG samples increased
more than the ice cream mixes containing GG with the concentration (Table 4). Using a linear model, each 0.01% enhancement in
the concentration of GG, BSG, & MGB resulted in an average increase in consistency coefcient by 7.61%, 10.63%, and 12.05%,
respectively. As GG is a non-ionic polysaccharide and BSG is an
anionic hydrocolloid, possibly, with the increase in concentration of
BSG, the degree of molecular chain expansion due to repulsion of
ionic groups is enhanced, which resulted in more consistency
enhancement in mixes. Contrarily, the ow behavior index showed
a decreasing trend with each 0.01% enhancement of the concentration of GG, BSG, & MGB in ice creams by the value of 0.47%, 1.64%,
& 0.92%, respectively, indicating increasing tendency towards
pseudoplastic behavior. These results manifest that the concentration of added fat replacers, especially BSG, has a remarkable
effect on the shear-thinning behavior of resulted mixes. The results
of apparent viscosity (50 s1)-concentration dependency showed

629

that corresponding parameters have slight difference among three

fat replacers contained systems. Concerning the HerscheleBulkley
yield stress (t0), the effect of GG concentrations were more signicant than BSG & MGB (Table 4).
3.4. Melting properties
Many factors such as mix ingredients, the consistency coefcient of mix, the amount of air incorporated, volume and nature of
the ice crystals and the network of fat globules were reported to
zl, & nal, 2008;
affect the melting characteristics (Akalin, Karago
Guinard, Zoumas-Morse, Mori, Panyam, & Kilara, 1996; Muse and
Hartel, 2004; Roland, Phillips, & Boor, 1999). As depicted in Table 5,
the reduction of fat content resulted in faster melting rate and more
M0/M150 value of all mixes, whereas the rst dripping time
decreased. Meltdown of ice cream includes heat and mass transfer
phenomena in which water has higher thermal conductivity than
fat (Soukoulis et al., 2008). Also, solid fat particles enhance the
matrix viscosity, and hence reduce the rate of meltdown (Clarke,
2004). Addition of BSG considerably reduced the meltdown rate
of samples at all concentrations compared to the MGB and GG with
almost insignicant differences between MGB and GG mixes at the
same concentrations. The melting resistance and the rst dripping
time increased with fat replacers' concentration, except GG which
had almost non-signicant difference. Regarding the extent of
melting, except of 0.35% BSG low fat mix, other concentrations of
this gum did not show any signicant differences with corresponding control while this insignicancy is not depicted for
melting rate characteristic (Table 5). In all low fat ice creams, there
is similar trend between M0/M150 and melting rate. The result
showed that higher viscosity was partly responsible for the
enhanced melting resistance but there were other reasons for this
substantially higher melting resistance in BSG mixes compared to
others. Muse and Hartel (2004) found that fat destabilization and
ice crystal size have the largest effect on melting rate, while the
consistency coefcient of the ice cream mix has a less important
effect. A fast-melting product is unwanted; however, a slow rate of
melting can also be indicative of a defective ice cream (Marshall &
Arbuckle, 1996). BahramParvar and Goff (2013) reported BSG with
higher viscosity signicantly reduced the melting rate of full fat
mixes compared to the CMC and guar gum blend, suggesting the
BSG produced a different structure compared to the gums blend.
The structural arrangement of the ice creams reveals their thermal
properties (Silva Junior & Lannes, 2011). So we analyzed the correlation between the values of melting rate data and rate of
breakdown parameters of the mixes. As shown in Fig. 1, the rate of
breakdown parameter exhibited a signicant (p < 0.05) linear
negative correlation with melting rate data, indicating that a

Table 4
Concentration dependency of the HerscheleBulkley parameters and apparent viscosity (50 s1) of low fat ice cream mixes (2.5% fat) determined by power models.
Gum
GG

BSGa

MGBa

Parameter

n ()

k (Pa.sn)

t0C (Pa)

h50 (s1)

a
b
RMSE
R2
a
b
RMSE
R2
a
b
RMSE
R2

0.435 (0.120)
0.212 (0.037)
0.011
0.930
0.345 (1.258)
0.728 (0.106)
0.057
0.883
0.584 (0.085)
0.512 (0.051)
0.028
0.893

15.240 (1.568)
2.164 (0.65)
0.035
0.991
8.334 (0.456)
2.860 (0.728)
0.125
0.937
11.850 (2.352)
2.635 (0.356)
0.223
0.945

10.872 (2.711)
1.589 (0.334)
0.463
0.894
5.523 (1.256)
1.034 (0.185)
0.068
0.983
6.508 (1.025)
0.997 (0.125)
0.215
0.868

1.680
1.662
0.014
0.985
1.004
1.661
0.035
0.927
1.085
1.487
0.028
0.926

GG, BSG and MSG are guar gum and basil seed gum, mixture of them (50:50), respectively.

(1.120)
(0.725)

(0.074)
(0.214)

(0.452)
(0.325)

630

F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

Table 5
Melting characteristics of ice cream mixes as affected by fat content, fat replacer type & concentration.
Sample codes

Melting characteristic

Overrun (%)

Melting rate (g/min)

First dripping time (min)

M0/M150

CGa
0.35
0.45
0.50
0.55

GGb
GG
GG
GG

0.828gh (0.002)
0.891ij (0.025)
0.847hi (0.033)
0.840gh (0.014)
0.812gh (0.008)

18.525bc (1.253)
11.658a (2.256)
14.214ab (1.754)
15.753ab (2.206)
20.843c (1.785)

5.045bc (0.300)
8.051fg (1.253)
7.542efg (0.124)
6.905de (0.068)
5.173bc (1.692)

29.017gh 0.792
31.556h 1.060
28.257g (1.591)
27.296fg (1.329)
23.435de (1.315)

CBa
0.35
0.45
0.50
0.55

BSGb
BSG
BSG
BSG

0.415c (0030)
0.713e (0.023)
0.502d (0.008)
0.351b (0.038)
0.246a (0.047)

19.652bc (2.365)
17.146bc (1.685)
25.785d (2.032)
27.556de (1.854)
31.256e (2.851)

1.864a (0.246)
3.114b (0.514)
1.678a (0.155)
1.518a (0.260)
1.301a (0.077)

13.954bc (0.989)
21.075cd (1.308)
17.852b (0.565)
14.445a (1.753)
11.642a (1.216)

CMa
0.35
0.45
0.50
0.55

MGBb
MGB
MGB
MGB

0.771fg (0.030)
0.913k (0.004)
0.844hi (0.006)
0.820gh (0.017)
0.751ef (0.030)

17.87bc (1.784)
14.532ab (1.254)
15.556abc (2.014)
18.078bc (1.745)
25.025d (1.784)

5.826cd (0.601)
8.452h (0.919)
7.321efg (1.137)
6.935def (0.381)
4.855bc (0.502)

29.255gh (1.906)
34.683i (1.873)
31.856h (1.313)
25.225ef (2.474)
23.423de (0.848)

aeh
a
b

Means of two replicates in the same row with same superscripts do not differ signicantly (p > 0.05).
CG, CB and CM are full fat ice cream mixes (controls) containing 0.35% guar gum, basil seed gum and mixture of them, respectively.
GG, BSG and MGB are low fat ice cream mixes containing different levels of guar gum, basil seed gum and mixture of them (50:50), respectively.

possible trend observed in melting rate can be estimated to some

extent by trend in the rate of breakdown data. Sherman (1966)
stated when ice cream melts, the fat crystals melt, which promotes coagulation, so the residual material retains little of the fat
network structure exist in the original ice cream mix. They proposed the rate and extent of coagulation depend on the degree to
which the adsorbed emulsier-protein layers around the fat globules are ruptured in freezing.

therefore to incorporate the air, if it is not viscous enough, the lm

between the air bubbles rapidly drains, and the bubbles coalesce
(Clarke, 2004) which may be the reason of more overrun in GG
mixes rather than BSG. On the other hand, very high viscosity of
mix may prevent vigorous agitation and air incorporation
(BahramParvar et al., 2013) that seems the reason of why increasing
fat replacer concentration resulted in overrun reduction.
3.6. Sensory attributes

3.5. Overrun
Air content (measured as overrun) and the size of a dispersed air
cell are other key contributors to the texture of ice cream. Proteins,
fat and hydrocolloids are key factors for air incorporation and
control of the thermodynamically unstable air cells (Marshall et al.,
2003). The overrun of GG mixes was greater than BSG at the same
concentration, but there was no signicant difference at higher
concentrations between MGB and GG (Table 5), which shows there
was a synergistic interaction between GG and BSG. In addition,
increasing the fat replacers content and fat content generally
caused a decrease in the value of overrun. The viscosity of the liquid
has important effect on the overrun and a certain viscosity value is
needed to have a proper overrun (Baer, Wolkow, & Kasperson.,
1997). If the liquid is too viscous, it is sufcient to beat and

Rate of break down (s-1)

0.020
y = -0.019x + 0.022
R = 0.856

0.016
0.012
0.008
0.004
0.000
0.00

0.20

0.40
0.60
Melting rate (1/s)

0.80

1.00

Fig. 1. Correlation between the melting rate and breakdown rate parameters determined for low fat ice cream.

Considering the panelists evaluation about the sensory attributes (Table 6), since most avor components are fat soluble, by
diminishing the fat content vanilla avor was decreased, which is in
agreement with the results reported by Roland et al. (1999) and
Soukoulis and Tzia (2010). As shown in Table 6 coldness scores of
low fat ice creams containing 0.35% gum were signicantly
(P < 0.05) higher than equivalent full fat ice creams (controls). Fat
ameliorates the perception of ice crystals in the mouth. As fat level
in ice cream decreases, the water content increases and form larger
ice particles, which create the obvious sensation of coldness in
mouth. Fat reduction increased hardness (P > 0.05) and coarseness
(P < 0.05) due to added ice phase volume, and decreased creaminess (P < 0.05) and overall acceptance. The involvement of fat to the
structural characteristics of ice cream such as its lower heat conductivity can explicate these ndings. The ice phase volume and
viscosity known as effective factors on hardness of ice cream
(Clarke, 2012). Soukoulis and Tzia (2010) found that increase of
milk fat content signicantly increased creaminess and decrease
hardness and coarseness of ice cream. In general, the panelists did
not recognize signicant differences in vanilla avor and total
acceptance among low fat ice creams (P > 0.05) as affected by
selected fat replacer type and concentration (Table 6).
Coldness and coarseness attributes of low fat ice creams were
diminished by concentration enhancement of GG, BSG and MGB as
fat replacers, whereas their creaminess, hardness and total acceptance generally enhanced. Coldness, coarseness are related to the
presence of large ice crystals which were less in BSG and MGB than
GG mixes in most concentrations (Regand & Goff, 2006). As stated
former, BahramParvar and Goff (2013) reported BSG could considerably reduce the rate of ice crystal growth compared to the ice
creams stabilized with blend of carboxymethyl cellulose and guar

F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

631

Table 6
Sensory characteristic of ice creams as affected by fat content, fat replacer type & concentration.
Sample codes

Flavor

Coldness

Creaminess

Coarseness

Hardness

Acceptance

CGa
0.35
0.45
0.50
0.55

GGb
GG
GG
GG

6.93d 0.82
5.17c 1.03
4.33abc 1.32
4.54abc 1.54
4.18abc 1.78

4.51abc 1.00
8.24e 2.06
6.12d 1.32
5.47cd 1.02
5.42cd 0.79

4.83de 1.65
3.81bc 0.98
2.80cd 0.65
4.41cd 0.89
5.27fgh 1.84

3.51ab 0.51
8.13ab 0.51
7.10ef 1.98
4.07bc 0.68
4.92cd 0.63

4.32ab 1.24
6.54c 1.85
6.82cd 1.36
8.45ef 2.65
8.83f 2.03

6.52b 1.03
4.77a 2.07
5.51ab 1.69
6.12b 2.36
5.34ab 1.78

CBa
0.35
0.45
0.50
0.55

BSGb
BSG
BSG
BSG

6.51d 1.23
3.37a 1.25
4.83bc 1.48
3.94abc 0.08
3.44a 0.48

4.53abc 0.94
7.47e 1.23
6.15d 1.49
4.82abc 1.34
4.02a 1.39

5.33ef 1.25
3.29ab 1.02
4.73cd 1.65
7.12h 2.35
6.71fgh 1.98

2.71a 0.32
6.83e 1.57
4.51bc 1.12
4.12bc 0.98
3.89bc 0.83

4.83b 1.02
5.83c 1.06
6.55c 2.04
8.36ef 2.07
7.53de 1.05

6.21b 1.30
5.35ab 1.06
5.37ab 1.02
6.14b 2.03
5.34ab 1.78

CMa
0.35
0.45
0.50
0.55

MGBb
MGB
MGB
MGB

7.13d 0.35
3.64ab 0.12
4.15abc 0.87
4.83bc 0.63
4.04abc 0.32

4.13ab 1.48
7.17e 2.65
5.27bcd 1.25
4.93abc 1.65
4.57abc 1.78

4.92de 1.05
2.53a 0.85
3.97cd 1.07
5.93fg 1.65
6.25gh 1.16

3.95bc 0.65
7.63ef 2.02
5.71d 1.39
4.72bcd 1.07
4.27bc 1.06

3.75a 0.88
4.67ab 0.86
6.32c 1.26
6.95cd 2.30
7.61de 2.01

6.24b 1.36
5.26ab 0.78
5.63ab 1.08
5.67ab 1.07
5.64ab 0.98

aeh
a
b

Means of two replicates in the same row with same superscripts do not differ signicantly (p > 0.05).
CG, CB and CM are full fat ice cream mixes (controls) containing 0.35% guar gum, basil seed gum and mixture of them, respectively.
GG, BSG and MGB are low fat ice cream mixes containing different levels of guar gum, basil seed gum and mixture of them (50:50), respectively.

gum. As depicted in Table 6, there are no signicant differences

between coldness, creaminess and coarseness characteristics of full
fat and some of low fat ice cream samples. In some concentrations
of added fat replacers, the creaminess of low fat ice cream was
higher than the corresponding controls (0.55% GG, BSG & MGB and
0.50% BSG & MGB), which indicate BSG & MGB are able to mimic
the creaminess of full fat mixes in low fat ice creams. In the case of
ice cream, creaminess is usually described as the perception of a
fairly soft mass that melts gently. So, ner ice cream produces this
sensory property (Varela, Pintor, & Fiszman, 2014). We could
deduce if mixes soften faster or to higher extent in mouth it could
infer higher creamy perception to panelists. As stated former, at the
same gum concentration, mixes containing BSG have higher
breakdown rate constant (k) and the extent of thixotropy (h0/h)
than those of mixes with GG. In addition, MGB showed higher k and
insignicant differences in h0/h with GG mixes. In the other word
more shear-sensitive thixotropic nature could be responsible for
more creamy sensation in BSG and MGB mixes compared to GG
mixes by panelists. Varela et al. (2014) investigated the creaminess
of stabilized ice creams with commercial mix of hydrocolloids and
stated when mixes melted in the mouth they become such a
smooth liquid which panelists expressed as creamy. It is seemed
that to some extent, crystallization phenomena of ice cream could
be restricted by stabilization, high water retention and viscosity
enhancement ability of hydrocolloids (Clarke, 2012). Roland et al.
(1999) also found that presence of fat replacers imparts high
creaminess to non-fat ice creams.

3.7. Textural properties

Instrumental hardness could shed light on the behavior of fat
and gum in ice creams by reecting the impact of these ingredients
on the nal frozen product properties such as ice crystals size
(Guinard et al., 1996; Muse & Hartel, 2004). Ice cream must be
sufciently stable that it can be stored for a reasonable period of
time and resist to pressure. On the other hand, it must not be so
strong that does not breakdown because its ultimate purpose is to
be eaten (Clarke, 2004). Our data indicated that the texture of ice
cream will be altered due to fat reduction and change in type and
amount of used fat replacers. A reduction in the fat content caused
an augmentation in the hardness of low fat ice cream compared to
controls, resulting from added ice phase volume (Table 7). Ice

crystal size and ice phase volume contribute to the hardness of ice
cream (Muse & Hartel, 2004). Guinard et al. (1996) stated that the
hardness of medium fat ice cream (14.99% fat and 43.95% total
solid) was three times greater than the hardness of high fat sample
(19.30% fat and 53.16% total solid). In general, the effect of fat replacers blend (MGB) on hardness was insignicantly greater than
individual gums at the same concentration except for 0.55% GG
which had the highest hardness value (Table 7). Higher level of
hardness in 0.55% GG mix compared with BSG and MGB could be
related to the ability of BSG to reduce the rate of ice crystal growth
in low fat ice cream as stated earlier. The magnitude of instrumental hardness of ice creams was augmented with hydrocolloids
concentration (P < 0.05). Muse and Hartel (2004) stated that the
rheological properties have the main effect on the hardness of ice
cream in such a way that the resistance of sample to penetration
increased by viscosity enhancement. In addition, Soukoulis et al.
(2008) observed hardness of regular ice cream increased with

Table 7
Instrumental textural attributes of ice creams as a function of fat content, fat replacer
type & concentration.
Sample codes

Hardness (g)

Adhesiveness (g.s)

CGa
0.35
0.45
0.50
0.55

GGb
GG
GG
GG

1.350a (0.215)
3.883ab (0.865)
5.022abc (1.651)
15.893d (2.561)
45.340g (3.241)

0.713f (0.145)
1.225ef (0.421)
1.223ef (0.201)
4.234cd (1.023)
9.673a (1.956)

CBa
0.35
0.45
0.50
0.55

BSGb
BSG
BSG
BSG

2.775a (0.652)
5.548abc (1.745)
7.995bc (1.058)
17.873de (1.612)
24.963f (2.352)

1.305ef (0.678)
1.883ef (0.746)
2.392e (0.685)
5.305bc (1.083)
6.067b (1.478)

CMa
0.35
0.45
0.50
0.55

MGBa
MGB
MGB
MGB

4.009ab (1.451)
6.146abc (1.746)
9.363c (2.032)
18.491de (2.843)
22.444de (2.364)

0.984f (0.262)
1.575ef (0.325)
1.943ef (0.621)
2.435e (0.785)
4.014d (1.028)

aeh

Means of two replicates in the same row with same superscripts do not differ
signicantly (p > 0.05).
a
CG, CB and CM are full fat ice cream mixes (controls) containing 0.35% guar gum,
basil seed gum and mixture of them, respectively.
b
GG, BSG and MGB are low fat ice cream mixes containing different levels of guar
gum, basil seed gum and mixture of them (50:50), respectively.

632

F. Javidi et al. / Food Hydrocolloids 52 (2016) 625e633

xanthan, guar, CMC and sodium alginate percentage which caused

by the control of recrystallization through the microviscosity
enhancement, and cryogelation.
Adhesiveness provides another revelation of the effect of the
microstructure on the macroscopic properties which dened as the
work necessary to overcome the attractive forces between the
surface of the food product and the surface of other materials which
it comes in contact with (Clarke, 2004). As demonstrated in Table 7,
the effect of fat content and fat replacer concentration on the
adhesiveness of samples was found similar to the results of the
hardness. At lower gum concentrations, there were not any signicant differences between adhesiveness of three gum systems at
the same concentrations, but at higher concentrations, MGB mixes
showed the least value of this property. Likewise hardness,
maximum value of adhesiveness was associated with 0.55% GG
mixes. The result is in agreement with the reported ndings of
other researches (Akalin et al., 2008).
4. Conclusion
All mixes showed pseudoplastic and thixotropic behaviors.
HerscheleBulkley and second-order structural kinetic adequately
described the ow behavior and time dependency of mixes,
respectively. Under the same fat replacer and fat concentration,
mixes containing BSG have higher breakdown rate constant (k) and
the ratio of initial over steady-state viscosities (h0/h) than those of
mixes with GG. Although, MGB showed lower breakdown rate
constant compared with BSG mixes, but insignicant differences
observed in the extent of thixotropy, indicating BSG and MGB ice
cream exhibits a more shear-sensitive thixotropic nature than GG
mixes which may be due to physical interactions occurring between the constituents of BSG (such as glucomannose and acidic
polysaccharides) and milk proteins. The ow behavior index
showed a decreasing trend with each 0.01% enhancement in the
concentration of GG, BSG, & MGB by 0.47%, 1.64%, & 0.92%,
respectively, indicating increasing tendency towards shearthinning behavior, especially with BSG gum which was attributed
to its anionic nature. Addition of fat replacers reduced the melting
rate, M0/M150 value and enhanced the rst dripping time in all ice
creams, above all in BSG samples followed by MGB mixes. In
addition, signicant correlation between the values of melting rate
data and rate of breakdown parameters of the mixes was observed.
BSG samples showed less overrun and more but insignicant
instrumental hardness than GG ice creams. At lower gum concentrations, there were not any considerable differences between
adhesiveness of three gum mixes. While compare to GG, the
addition of BSG to low fat ice cream was found to have slightly
lower impact on the enhancement of vanilla avor characteristic
scores, it also decrease coarseness and coldness more effective than
GG mixes and in some case the blend of them showed satised
results on the low fat ice cream sensory properties. BSG and MGB
are able to mimic well the creamy sensation of full fat mixes in low
fat ice creams. The results of this study introduced the BSG and its
blend with GG as very suitable fat replacers/stabilizers for low fat
ice cream, which is comparable with single GG as a well-known
commercial one.
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