Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream

The aim of this study was to determine the effects of mastic gum (0.02 and 0.04%) in yogurt ice cream. The physicochemical, textural, rheological, and sensory properties, and the vitality of yogurt bacteria were investigated. The melting rate and overrun of samples were detected to be 12.14-17.82/g/min and 22.45-27.93% on the first day of storage, respectively. The mix showed non-Newtonian pseudoplastic flow (n<1) in all the samples. At the end of the storage period, the Streptococcus salivarius ssp. thermophilus counts were determined to be 3.44, 2.94, and 2.82 log CFU/g in the control and yogurt ice cream samples with 0.2 and 0.4% mastic gum, respectively. The sensory properties of ice cream were appraised using principal component analysis. When the sensory characteristics of the yogurt ice cream were evaluated, it was found that yogurt ice cream containing 0.02% mastic gum was preferable.