Effects of golden flaxseed flour on ice recrystallization in uvaia (Eugenia pyriformis Cambess.) diet sherbet

Abstract

In this study, the effects of golden flaxseed flour (GFF; Linum usitatissimum) concentrations (0, 1, 2, and 3%; w/w) on ice recrystallization in uvaia (Eugenia pyriformis Cambess.) diet sherbets fortified with iron were evaluated. Experiments were performed to simulate the conditions of temperature fluctuations. Samples were transferred from storage (− 25 °C) to a freezer programmed to perform 14 temperature fluctuation cycles ranging from − 20 °C/12 h to − 10 °C/12 h (each cycle, 48 h). The chemical composition and pH were determined before the temperature cycles. Physical parameters such as overrun, rheological properties of steady and dynamic shear, hardness, thermal properties, and ice crystal sizes were measured before the temperature cycles and every 7 days for 4 weeks. The sensory attributes were evaluated using an optimized descriptive profile (ODP). The ash content and pH results were statistically significant, and their values increased as the GFF concentration increased. The results were significant for instrumental hardness, initial melt resistance, rheological behavior, frequency and temperature sweeps, ice crystal size, and recrystallization. In the sensory evaluation, scores for coarse texture decreased and scores for GFF flavor increased as the GFF concentration increased. The ODP results were consistent with those for the rheological parameters, which justified the ice crystal size and ice recrystallization observed in the sherbets.