Abstract:

Pholiota nameko was homogenized at a solid-to-water ratio of 1:3 (m/m) before incorporation into the ice cream
mix as a thicker and stabilizer. The pretreatment of Pholiota nameko before homogenization and the ice cream formulation
were optimized by orthogonal array design based on melting resistance, overrun and sensory quality evaluation. The best
comprehensive sensory quality was obtained by precooking Pholiota nameko at 0.15 MPa for 25 min and adding 4%
homogenized Pholiota nameko, 0.1% CMC-Na and 0.4% glycerol monostearate in the ice cream, which displayed good
smoothness and shape-preserving capability even without added gelatin. Compared with traditional ice cream with respect
to fat instability, microstructure, hardness and viscosity, the addition of Pholiota nameko provided smooth and soft texture,
delicate taste, good overrun and appropriate melting resistance.

Key words: Pholiota nameko, ice cream, thickening and stabilization