. 2023 Jun 11;7:100531. doi: 10.1016/j.crfs.2023.100531

Table 6.

Rheological (G' at zone I and slope of zone II), tribological (mean friction coefficient of boundary regime and slope of the mixed regime) and textural properties (hardness and scooping energy) of ice creams with different polysaccharides. The notation of the samples includes the name of the polysaccharide and the concentration used. For example, LBG055 refers to a sample with 0.55% LBG.

Ice cream	G' at zone I (10⁶ Pa, G'ZI)	Slope of zone II (SZII)	Mean friction coefficient of boundary regime (FCB)	Slope of the mixed regime (SMR)	Hardness (MPa)	Scooping energy (N · mm)
1% fat	5.4 ± 1.5^a	-1.23 ± 0.01^d	0.31 ± 0.01^ab	-0.27 ± 0.01^d	11.2 ± 1.8^a	437 ± 24^c
10% fat	5.8 ± 1.7^a	-0.87 ± 0.03^a	0.25 ± 0.01^cd	-0.21 ± 0.01^c	9.3 ± 0.4^a	565 ± 98^bc
LBG055^a^,^b	4.8 ± 1.4^a	-0.83 ± 0.01^a	0.24 ± 0.01^d	-0.16 ± 0.01^a	3.2 ± 0.2^b	564 ± 123^bc
GG03^a^,^b	4.7 ± 1.2^a	-1.05 ± 0.01^b	0.28 ± 0.01^bc	-0.19 ± 0.01^ab	2.8 ± 1.0^b	605 ± 90^bc
XG02^a	5.7 ± 1.7^a	-1.25 ± 0.02^d	0.27 ± 0.01^cd	-0.20 ± 0.01^bc	6.9 ± 1.1^ab	504 ± 63^c
IC02^a	5.9 ± 1.6^a	-1.14 ± 0.01^c	0.32 ± 0.01^a	-0.18 ± 0.01^ab	10.9 ± 2.3^a	538 ± 68^bc
XG04^b	5.4 ± 1.5^a	-0.89 ± 0.02^a	0.26 ± 0.01^cd	-0.20 ± 0.01^bc	7.6 ± 0.7^ab	915 ± 68^ab
IC055^b	5.6 ± 1.5^a	-0.85 ± 0.02^a	0.25 ± 0.01^cd	-0.17 ± 0.01^ab	9.2 ± 1.0^a	1156 ± 195^a

Values with a different letter within the same column are significantly different (P < 0.05).

Group of ice cream mixes with similar mix viscosity.

Group of ice cream mixes with similar serum phase viscosity.