Rheological and physicochemical properties of ice cream containing Aloe Vera gel powder as stabilizer

Stabilizers are mainly carbohydrate based components which is incorporated in ice cream formulation. Because of the new interests for using natural hydrocolloids, in this study the possibility of using aloe vera gel powder as stabilizer in regular ice cream was studied. Aloe vera gel powder was used in three levels (0.4, 0.5, 0.6% with 0.2% emulsifier E471) in ice cream mix and rheological and physicochemical properties were compared with samples containing Salep and Stab-6924 stabilizers/emulsifier blend (0.4%). All mixes were non-newtonian time independent fluids with pseudoplastic behaviour for samples containing Salep and Stab-6924 and 0.6% aloe vera gel powder and dilatant behaviour for samples with 0.4 and 0.5% aloe vera gel powder. Maximum consistency coefficient and viscosity (33.19 pa.sn and 2.79 pa.s) was associated to the mix containing Salep and no significant differences were detected between mixes containing Stab-6924 and 0.6% aloe vera gel powder. pH values of ice cream samples containing aloe vera gel powder were significantly lower than two other samples. Overrun values of ice cream samples containing aloe vera gel powder have no significant difference with sample containing Salep but this property was significantly more in sample with Stab-6924 (40.83%).

Keywords:

Aloe vera , Ice cream , Stabilizer , Rheological properties