Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream

Stabilizer combination with varying concentrations of kappa-carrageenan (KCG) was employed to reduce hardness, control overrun and improve the overall sensory attributes. A stabilizer combination of guar gum and locus bean gum was used with varying levels of kappa-carrageenan to maintain the total stabilizer concentration in the ice cream mix at 0.15% (w/w). Ice creams having 4% (w/w) and 10% w/w protein prepared with commercial stabilizer and emulsifier blend were served as positive and negative controls, respectively. All the ice cream mix samples showed pseudoplastic behaviour. Increasing the KCG level (0–0.12% w/w) in ice cream mix resulted in decreased flow behaviour index (0.80–0.43) and increased consistency coefficient (0.23–4.21 Pa.sn). Instrumental hardness values decreased and overrun increased significantly (p < 0.05) with KCG addition. Samples containing lower levels of KCG (0.03% w/w) had higher melting rates. All ice cream mix samples have shown bi-modal droplet distributions. Sensorial attributes were also altered with variation in the KCG level. The sample containing 0.12% (w/w) KCG was most preferred by the sensory panellists.