Use of chia (Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production

Abstract

In this study, chia (Salvia hispanica L.) mucilage powder utilization instead of salep in ice cream production was investigated. For this purpose, five groups of ice cream with different concentrations of chia mucilage powder (0%, 0.2%, 0.4%, 0.6%, and 0.8%) and salep (0.8%, 0.6%, 0.4%, 0.2%, and 0%) combination were produced and stored at -20 degrees C for 60 days. The addition of chia mucilage powder had no considerable effect on the pH and acidity but it decreased the first dripping time and increased the melting rate of ice cream while it significantly affected the viscosity and the overrun of the ice cream mix. Also, the hardness and stickiness values were reduced with increasing concentrations of chia mucilage powder. Considering sensory properties and all other data, the addition of chia mucilage powder up to 0.4% could be recommended to maintain the quality, reduce the cost, and finally protect the endemic orchid species. Novelty impact statement Salep is known as the powder of dried tubers of the orchid plant and it is one of the most common stabilizers used in ice cream production. However, it is costly and its collection is limited by laws due to its endemic situation. Therefore, chia mucilage powder could be utilized as an alternative stabilizer in ice cream production due to its not only stabilizing abilities but also functional properties. This study shows that salep could partially be replaced with chia mucilage powder while maintaining ice cream quality. As the chia mucilage powder concentration in ice cream is optimized, it could serve as an alternative stabilizer and functional ingredient at an affordable price.