Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Abstract

The effects of carob pod fruit powder as a partial replacement of ice cream mix SNF with levels of 8%, 16% and 24% on the physical and sensory properties of ice cream were evaluated. Specific gravity, weight per gallon, pH values, freezing point and some rheological parameters of the prepared ice cream mixes, also the overrun, melting resistance and sensory characteristics of the resultant ice cream were determined. Specific gravity, weight per gallon and freezing point of ice cream mixes increased by replacement of SNF with carob pods powder. Also, the addition of carob pods fruit caused significant (p<0.05) increase in apparent viscosity, plastic viscosity and consistency index along the aging period at 5±1˚C for 24 hr. On contrary, overrun decreased significantly (p<0.05) as replacement of SNF increased. Moreover, the melting resistance (low melting ability) of carob ice cream showed a positive proportional (p<0.05) with replacement levels of carob pods powder. Partially replacement of ice cream SNF with carob pods powder up to the level of 24% can be considered as carob flavoured ice cream with good physical and sensory characteristics.