The Impact of Psyllium Mucilage as a Stabilizer on the Physical and Sensory Properties of Vegan Yogurt Ice Cream

The present study evaluated the effects of psyllium mucilage (PM) added at levels of 0.25% (PM 0.25), 0.5% (PM 0.5), and 0.75% (PM 0.75), compared to guar gum (GG) and carob gum (CAR), on the rheological properties, overrun, melting, and consumer acceptance of vegan yogurt-based ice (yog-ice) creams. Rheological analysis showed that all formulations exhibited non-Newtonian, shear-thinning behavior (n < 1), although the magnitude varied depending on the hydrocolloid used. PM significantly (p < 0.05) increased viscosity in a concentration-dependent manner, reaching 585.3 mPa·s for PM 0.75, and improved yield stress and structural stability. CAR addition resulted in the lowest apparent viscosity (41.8 mPa·s) but the strongest pseudoplasticity (n = 0.328), whereas GG yielded moderate viscosity. PM ice creams exhibited the lowest extent of melting (1.20 g/g at PM 0.75) and the longest first dripping time (67.2 min). PM addition reduced lightness (L*) and increased redness (a*), with higher levels producing perceptible differences (ΔE > 5). CAR increased hardness (42.2 N), while PM 0.25 and PM 0.5 decreased it (28.9 and 33.9 N). Consumer evaluation confirmed that PM 0.5 achieved the highest overall acceptability (7.58), comparable to GG (7.61), whereas CAR and PM 0.75 reduced scores. Psyllium mucilage thus represents a promising clean-label stabilizer for plant-based yog-ice creams, enhancing melting resistance, textural quality, and sensory appeal at optimal concentrations.