Effect of extraction parameters on the properties of fenugreek mucilage and its use in ice cream as stabilizer

Citation
Dk. Balyan et al., Effect of extraction parameters on the properties of fenugreek mucilage and its use in ice cream as stabilizer, J FD SCI M, 38(2), 2001, pp. 171-174
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
171 - 174
Database
ISI
SICI code
0022-1155(200103/04)38:2<171:EOEPOT>2.0.ZU;2-J
Abstract
The yield of mucilage obtained after soaking fenugreek flour in water (1:10 w/v) for 20 min, at 30 degreesC, 50 degreesC or 75 degreesC, followed by e xtraction with water (1:50 w/v) for 2 h at pH 2, 5, 7, 9 or 21 with continu ous stirring was found to be 30-32%. Mucilage extracted at pHs 2 and 11 had significantly higher carbohydrate contents, thereby indicating comparative ly more purified mucilage. Mucilage extracted at pH 11 from fenugreek flour soaked at 50 degreesC had significantly higher values for water holding ca pacity, fat binding capacity, emulsion activity, emulsion stability, foamin g capacity, foam stability and solubility. The results revealed that the be st quality ice cream with optimum mix viscosity, over run and melt down tim e alongwith higher sensory scores could be prepared by the use of 0.2% muci lage extracted at pH 11 or 2 as stabilizer.