Ultrasound-assisted extraction of Psyllium mucilage: evaluation of functional and technological properties

The objective of this work was to optimize the extraction of psyllium mucilage and to evaluate its functional and technological properties, aiming for the first time the use in ice cream. A factorial design was carried out to test different extraction conditions. Were evaluated the water solubility (WS) and oil absorption capacity. Mucilage (gel and dried) was applied in ice cream, and submitted to overrun, melting, color and sensory analysis....