Abstract
Abstract The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °C), was performed to evaluate the elastic (G’) and viscous (G”) modulus. The ice cream produced using Gelatin and blend of Gelatin and LBG (0.09 and 0.18%) presented higher values of G’, which is an indicative of the presence of ice crystals and greater rigidity. The thermo-oscillatory rheometry was used to correlate the rheological properties and the characteristic of the ice creams (creaminess, sensory, melting). A temperature sweep test, from -10 to 5 °C was performed to evaluate changes in the structures of the products and their relationship with the sensory properties. For all formulations tested, it was observed, from -10 °C to -1 °C, a large decline in the elastic and viscous modulus due to the loss of interactions between the ice crystals, associated with their melting. After melting, the parameter G”, indicative of the creaminess of ice cream during consumption, showed a slight advantage to the ice creams produced with Guar gum alone and its blend with LBG.
Highlights
The aerated structure of ice creams is stabilized by the combination of the fat network, ice crystals, stabilizing agents, emulsifiers, and the viscous matrix where they are all embedded in
Mixtures produced with Guar gum (T1) and Gelatin (T3) showed no relationship between complex viscosity and the ageing time
The sample produced with Locust bean gum (LBG) (T2) showed significant viscosity increase after 24 hours of ageing
Summary
The aerated structure of ice creams is stabilized by the combination of the fat network, ice crystals, stabilizing agents, emulsifiers, and the viscous matrix where they are all embedded in. The melting behavior of the ice creams is an indicative of the development of interactions between the various ingredients in the formulation and the existence of various structures of the final product These factors contribute to the formation of the overall structure of the ice cream, during the freezing and beating process, and during the storage temperature oscillations (Muse & Hartel, 2004). The ice cream structure determines some important sensory parameters such as stiffness, texture and melting resistance. The buildup of this structure starts with use of certain functional ingredients in ice cream formulation and the manufacturing process that includes heating, homogenizing, pasteurizing, aging, beating and freezing steps. The formulation including the selection of emulsifier and stabilizer/hydrocolloid as well as process used for producing (Rinaldi et al, 2014, Zhao et al, 2015, Kaleda et al, 2018)
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