Production of functional low-fat cream using tragacanth, olibanum and Farsi gums

Document Type : Original Article

Authors

1 Khorasan razavi agricultural and natural resources research and education center, AREEO, Mashad, Iran

2 Department of Food Science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran

3 M. Sc. Of food science and technology

10.22092/mpt.2023.363434.1130

Abstract

This research was carried out with the aim of producing functional reduced fat cream containing natural gums. The gums used included tragacanth at two levels (0.3 and 0.4%), olibanum at two levels (0.2 and 0.3%), and Farsi at two levels (0.5 and 0.7%). . The amount of cream fat was set at 15%. Watering amount (grams), viscosity (centipoise) and sensory texture were measured for each of the treatments. The results were analyzed in the form of a completely random design with 3 repetitions of analysis and average comparison. The results showed that the highest viscosity was observed in the cream sample containing 0.4% of tragacanth, 0.3% of olibanum and 0.7% of Farsi gum. Also, the amount of watering in this treatment was observed in the lowest amount. Finally, the sensory test of the texture showed that according to the judges, this sample had a more suitable texture. According to the results, production of low-fat cream containing 0.4% of tragacanth, 0.3% of olibanum and 0.7% of Farsi gum are recommended.

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