Effect of stabilizer on fruit sherbet mix
1998
Usa Nakjirungkura
Sherbet is a popular frozen dairy dessert because of its fruit flavour and sour taste. Many tropical fruits with typical flavor could be used as flavoring source for sherbet. The objective of this study was to investigate the most accepted fruit flavor and basic composition of sherbet. From preliminary study, the well preferred sherbet comprised of 20 percent sugar, 10 percent glucose syrup, 2 percent milk solid not fat (MSNF), 2 percent milkfat, 0.3 percent stabilizer with titratable acidity of 0.60 percent (as citric acid) and fruit juice or puree. The fruits used in this experiment were salacca, tamarind, carambola, plum and roselle. The evaluation showed that salacca sherbet with 15 percent puree was most accepted. It was then used to study the effect of different stabilizers, i.e. guar gum (GG), locust bean gum (LBG), carboxymethylcellulose (CMC) and carrageenan at the concentration of 0.1-0.3 percent. The results showed that both GG and CMC at 0.2 percent and 0.3 percent gave fairly smooth texture when compared to a commercial stabilizer. Softness and body increased with increasing stabilizer. The sherbet with CMC was less gummy than those with other stabilizers. GG, LBG and CMC at 0.3 percent had the most acceptance rank. The stabilizers affected physical properties of the sherbet. The viscosity of sherbet mix increased with added stabilizers. GG and LBG gave higher viscosity than CMC. Using GG and CMC resulted in higher overrun, softer texture, and better melting characteristics than using LBG and carrageenan. But the meltdown of the samples with GG and CMC was faster than LBG and carrageenan. Mixing GG with LBG and CMC at concentration of 0-0.15 percent each to 0.3 percent total concentration, resulted in good sensory characteristics; high viscosity in sherbet mix, increased overrun, decreased firmness, slower meltdown, and good melting characteristics.
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