Abstract
This study aimed to evaluate the ice cream crystal content considering the addition of enzymes lactase (0.3% to 0.9%) and transglutaminase (0.6% to 7.4%), employing different incubation temperatures (13 to 47 °C) through a 23 central composite rotatable design (DCCR). The crystals content was estimated by ice cream scattering in blades and the crystals images were obtained with a bright field optical microscope for counting and determining the crystals size using Image J software. All ice cream treatments prepared at 40 oC (T2, T6, and T8) and TA2 treatment (T2 treatment similar formulation) showed small content of crystals if compared with the temperatures of 20 and 30 ºC; it was probably associated with a large presence of air bubbles, fat globules and probably some casein micelles, making them ideal for small crystals agglomeration that form a firmer, smooth and cohesive texture. Moreover, the combined use of lactase and transglutaminase enzymes in the ice cream is viable, efficient and an easy technology for ice cream production. Furthermore, the use of response surface methodology was effective in selecting the best formulation in relation to desirability features ensuring its use in the ice cream development.
Highlights
Ice cream is one of the most appreciated milk derivatives (Tsuchiya et al, 2017)
All ice cream treatments prepared at 40 oC (T2, Treatment 6 (T6), and Treatment 8 (T8)) and TA2 treatment (T2 treatment similar formulation) showed small content of crystals if compared with the temperatures of 20 and 30 oC; it was probably associated with a large presence of air bubbles, fat globules and probably some casein micelles, making them ideal for small crystals agglomeration that form a firmer, smooth and cohesive texture
The crystal content for treatments Treatment 1 (T1), Treatment 3 (T3), Treatment 5 (T5), and Treatment 7 (T7) incubated at 20 °C suggest that transglutaminase enzyme concentrations were lower than 1.5 U/g protein, while lactase enzyme concentrations were lower than 5.5 g/L obtaining greater crystals content (> 60 crystals/mm2) (Figure 2a)
Summary
Ice cream is one of the most appreciated milk derivatives (Tsuchiya et al, 2017). It is considered a colloidal system (1nm to 1 μm in size particle system), consisting of crystals, air bubbles with crystalized fat and water in a highly concentrated sugar solution, containing hydrocolloids, casein micelles and other proteins (Adhikari et al, 2020; Aloglu et al, 2018; Homayouni et al, 2018). Lactase enzyme incorporation is a promising process, as it enables the development of new lactose-free products, prevents lactose crystallization in ice cream production, fermented products such as yoghurt, condensed milk, and dulce de leche (milk jam) (Dekker et al, 2019; Francisquini et al, 2020; Skryplonek et al, 2019). Lactose enzymatic hydrolysis fosters physical and chemical modifications, kept or improving dairy products’ technological and sensory characteristics as viscosity, body, texture and taste of ice creams (Medeiros et al, 2019)
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