Evaluation of Isabgul (Psyllium) Husk and Gum Acacia as Ice-cream Stabilizers

Abstract

Isabgul (Psyllium) husk and gum acacia were compared as ice cream stabilizers with sodium alginate. The criteria studied included effects on viscosity, whipping ability, freezing temperature, melting resistance and organoleptic characteristics of finished product (before and after heat shock).Isabgul husk gave almost comparable results with sodium alginate with regard to all the properties studied, except viscosity values which were lower than sodium alginate at 0.3 and 0.4% additions. Sodium alginate and isabgul husk yielded organoleptically satisfactory product at 0.3 and 0.4% levels. Gum acacia mixes developed very low viscosities and gave higher melting resistance when compared with sodium alginate. Organoleptically, it gave satisfactory product only at 0-4% addition.The study reveals that isabgul husk has required characteristics to act as an ice cream stabilizer and can be developed as suitable economical substitute for sodium algintae.