The effect of gum tragacanth on the rheological properties of salep based ice cream mix

• The detailed rheological properties of gum tragacanth (GT) added ice cream mixes were evaluated.
• Thixotropy was reduced by increasing GT.
• The resistance of structure and viscoelastic properties was developed with GT.
• Increasing the Burger's model parameters with gum tragacanth (GT) confirmed viscoelastic enhancement of mixes.
• Young's modulus and stickiness of ice cream increased with GT addition.

The influence of concentration (0–0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox–Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream.