Abstract
This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.
Highlights
Ice cream, the best-known dairy dessert, represents a complex frozen system containing air bubbles, fat globules, and ice crystals dispersed in a freeze-concentrated dispersion [1,2]
A sensory evaluation was performed among ice creams with fresh fruit body, fresh base, and 300 mesh powder of T. fuciformis as a stabilizer, to determine which generated a better taste
The addition of T. fuciformis powders of various particle sizes was compared to the sensory evaluation of ice cream and anti-melting characteristics, and the addition of 300 mesh powder yielded a better taste
Summary
The best-known dairy dessert, represents a complex frozen system containing air bubbles, fat globules, and ice crystals dispersed in a freeze-concentrated dispersion [1,2]. With the wide variety of ice creams, the formulation is highly dependent on the mixing ingredients. Ice cream ingredients contain milk powder, emulsifiers, stabilizers, sweeteners, and flavoring agents, while fat and sugar are the main compounds that provide the caloric content. The aim was to reduce or replace these important ingredients in ice cream formulations in order to develop healthy products that meet consumer requirements. These ice cream products include fiber-enriched, prebiotic, low fat, Appl.
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