Ghufran Ali Hassan^*(1) and Somaya Khalaf Badawi^*(1)

(1). Researcher in the Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq.

(*Corresponding author: Ghufran Al Nuaimi, email: drem15712 @yahoo.com)

Received :16/06/2021                    Accepted: 16/02/2022

Abstract: 

The current study aimed to evaluate the use of flax gum and Arabic gum obtained from the local markets of the province of Mosul and to study the physical properties and the possibility of using them in the food industries, including ice cream. The results of the sensory evaluation of the produced ice cream showed the possibility of using Plant gums in the manufacture of milk ice cream, as the flax gum showed a desirable flavor to the consumer as it was similar to the flavor of walnut, while Arabic gum did not appear in it for its crumbly ice texture. The percentage of yield for gum flax is 81%, which is a very good percentage compared to Arabic gum, as it was 45%, which is a very low percentage, and it was found that it is somewhat unsuitable for its use in milky ice cream. The deflation rate in flax gum was 3.7%, and in Arabic gum, it was 0.33 because there is a direct relationship between rent and deflation. The rate of beating after the 15th minute was 80% in flax gum, and it decreased significantly in Arabic gum, reaching 45%. The percentage of Fusibility in flax gum after 30 minutes was 33.3%, while the percentage increased in Arabic gum by 71%, where the Fusibility is affected by several factors, including the amount of air combined during mixing and ice crystals.

Keywords: flax Gum, Arabic gum, yield, the phenomenon of deflation, ability to whisk, Fusibility property.

Full paper in Arabic: pdf