Effects of Quince Seed on the Rheological, Structural and Sensory Characteristics of Ice Cream

Abstract

This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them a candidate to achieve these aims due to their water-holding properties, gelation behavior, and emulsifying characteristics. Four different formulations were developed that contained quince seed powder (QSP) at levels of 0, 0.25, 0.50 and 0.75%. In general, inclusion of 0.25% QSP decreased the flow behavior parameters, but 0.50% QSP had no effect on the rheological parameters of the mixes compared with the control mix. The viscosity, yield stress and thixotropic behaviors of mixes were enhanced by the addition of 0.75% QSP due to the occurrence of interactions and stabilizations. This modification also provided weak gel characteristics and a higher material stiffness property to the mixes, which indicated the presence of a large number of intermolecular interactions. Complex modulus/viscosity and loss tangent variations also supported the flow behavior improvement of the QSP added mixes. Better melting properties and textural characteristics were observed for the 0.5 and 0.75% QSP added samples. Reduction in the melting rate and retardation of complete melting times were achieved by QSP addition. The effect of QSP on reducing the ice crystallization caused to decrease the hardness of the ice cream and resulted in a smooth product with a higher overall acceptability. The enrichment of ice cream with QSP could be an effective way to enhance the nutritional and structural characteristics of dairy products. © 2018 Elsevier Ltd