Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

Abstract

In this study, a mixture of salep and chia seed powder (CSP) at different ratios was used as a stabilizer in the production of ice cream. The effect of the mixtures was determined on the physical, chemical, color, rheological, thermal properties, instrumental hardness, and consumer acceptance properties of the ice cream samples. The viscosity, consistency coefficient, lightness (L*), whiteness index, Tm ' (midpoint and offset), heat ice freezing, and melting values increased in the sample containing 0.6% salep and 0.2% CSP compared to the control sample and then decreased in accordance with the increment of CSP. The highest hardness value was determined in the sample containing CSP (0.8%). The control sample and sample containing 0.6% salep/0.2% CSP had the highest consumer acceptance scores. It was determined that 0.2% CSP could be used with salep to decrease the consumption of orchid species and to improve various quality properties of ice creams. Practical applications Salep (Orchidaceae family) is generally used as a stabilizer in ice cream, and species of salep is been extinction day to day. This study indicated that the usage of the mixture of salep and chia seed powder can improve the quality properties of ice creams. Consequently, the mixture of salep (75%) and chia seed powder (25%) could be used as a stabilizer to reduce using salep and to protect species of salep to improve the quality properties of ice cream.