Ice Cream Mix Research Articles

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes.

The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted. PRACTICAL APPLICATION: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes.

The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream

Abstract The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically significant differences were observed between the glucomannan and starch levels, viscosity values (between 23.90 cP and 430.90 cP), and overrun levels (between % 32.62 and % 42.46) of ice cream mixes and melting qualities of ice cream samples according to species of the salep sample (p 40%) containing salep samples, which were obtained from the species (O. mascula ssp. pinetorum, S. vomeracea ssp. vomeracea) have significantly desired effects on the viscosity values and overrun levels and contributes to the sensory qualities of Kahramanmaras type ice cream. Abundant production of good quality salep depends on the cultivation of high-glucomannan species in particular.

Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

The effect of soy protein isolate and its hydrolysates on ice cream mix stability and melt-down properties of ice cream were investigated. Ice creams were made with 10% milk fat, 3.5% protein and 34.3% total solids, and all contained 0.15% added monoglycerides. The proteins used were native soy protein isolate (NSPI), commercial soy proteins isolate (CSPI), soy protein hydrolyzed by pepsin (SPHPe), soy protein hydrolyzed by papain (SPHPa) and skim milk powder (SMP). Ice cream with SPHPe containing the highest relative composition of β-subunit showed good mix emulsion stability and rapid melting rate because β-subunit cannot be displaced by the monoglycerides, leading to lack of fat partial coalescence in the ice cream. SPHPa ice cream exhibited comparable functionality to SMP in rheological and meltdown properties. SDS-PAGE results indicated that α subunit, α′ subunit, acidic subunit, basic subunit and small molecule polypeptide were displaced by monoglycerides during ice cream aging. Selective hydrolysis of soy protein can be used for ice cream with sufficient fat partial coalescence and good melt-down rates.

Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins

The scope of the present work was the development of an ice cream containing substantial amount of phenolic compounds by substituting sucrose by a Muscat de Hamburg grape pulp and skin matter (GPSM)-enriched bulking agent at the level of 25 to 100% w/w. Sucrose replacement by GPSM reinforced the pseudoplastic and thixotropic character of the ice cream mixes imparting weak gel-like properties (G′ > G′′). Oscillatory thermo-mechanical analysis revealed the occurrence of a β-relaxation peak at − 17 to − 12.8 °C, whilst a slight depression of the freezing point was observed. The increase in GPSM solids resulted in a significant increase in the instrumental hardness and overrun of ice cream samples, whilst it enhanced their meltdown resistance. Although GPSM boosted the nutritional value and flavour profile of the ice cream, when sucrose substitution exceeded 50%, undesirable sensory characteristics, such as coarse/grainy texture, bitterness and astringency, were detected.

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms , whether fresh or boiled, was added (partial substitute of ice cream mix), at a levels of 10, 20, and 30% , to the mixtures of the experimental treatments, after reducing their fat contents to 4%, and stabilizer/emulsifier mixture to 0.175 % , while the control treatment contained 8% fat, 15 % sugar, 12% MSNF% and 0.35% stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro cormsas levels of addition increased. No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms , whether boiled or fresh , were found lower than the corresponding values of the control. Contrarily, viscosity as well as flow time of the Taro cormstreatments were higher than that of the control. It could also be noticed an increase in the specific gravity and weight per gallon, and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro cormstreatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiledTaro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order. It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher qualityafter reducing the fat content and stabilizer/emulsifier complex by half.

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.

Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.

Viability of bifidobacteria in soft-frozen ice cream supplemented with a Saccharomyces cerevisiae cell wall product

The purpose of this research was to monitor the changes during storage in survival of bifidobacteria in a soft-frozen ice cream supplemented with a yeast cell wall-based product claimed to contribute to the functioning of the immune system. An ice cream mix was prepared and pasteurised. After overnight aging at 4 °C, it was inoculated with Bifidobacterium animalis subsp. lactis Bb-12. Two batches of the mix were supplemented with a commercial Saccharomyces cerevisiae cell wall product at 2.0% and 4.0% (w/w), whereas a third batch was left unsupplemented and served as control. The final mixes were frozen, and the three products were stored at –13 °C for 7 days. The ice creams contained viable bifidobacteria cells at levels exceeding 106 CFU g–1 throughout the storage throughout the storage period. Although the yeast supplement decreased the loss of viability of bifidobacteria during frozen storage of ice creams, it imparted a slightly bitter off-flavour to the samples and it also negatively influenced the original white colour of the product, thereby necessitating further work to develop flavoured varieties of the Saccharomyces cell wall-containing synbiotic ice cream.

Listeria cross contamination levels in raw ice cream mix can serve as a predictor of their potential presence as heat-injured cells

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). These heat-injured cells could later recover under abusive storage and handling conditions and pose a health risk. Evidence about the presence of injured cells in ice cream mix may thus prove useful to establish the overall Listeria risk, which was the aim of this study. Challenge studies were conducted to evaluate the dose-dependent presence of heat-injured cells of Listeria. Ice cream mix formulations of 4 different types (36, 40, 42, and 45% total solids) were inoculated at 2.0, 3.0, and 4.0 log cfu/g levels of Listeria innocua (an established surrogate). The dose levels were selected based on a likely cross contamination on the raw side from environmental Listeria, especially due to their resident nature and growth in harborage sites. The samples were exposed to minimum heat treatment (69°C for 30 min) and the survivors, including heat-injured cells, were enumerated using standard protocols. A binary logistic regression model was fitted for evaluating the severity of risk. The influence of total solids, water activity, and pH variability were also studied on Listeria survival. The enrichment protocol, using buffered Listeria enrichment broth, followed by plating on modified oxford agar and Rapid L'mono medium, revealed the random presence of heat-injured cells in buffered Listeria enrichment broth, only at the highest dose level of 4+ logs. Any potential risk from heat-injured cells was thus limited only to the highest levels of cross contamination, irrespective of the type of the mix. Significantly, none of the pasteurized ice cream mix samples supported the recovery of any heat-injured cells of Listeria during 72 h holding at 7°C, even at the highest dose level of 4+ logs, under the conditions of experimentation. The level of cross contamination (dose) emerged as a predictor of the potential presence of heat-injured cells of Listeria exposed to minimum pasteurization treatment.

Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream

A by-product of wheat wet processing, wheat gluten (WG) exhibits low solubility, which restricts its application as an emulsifier and a stabilizer in oil-in-water emulsions. WG modified by acetic acid, tartaric acid, and citric acid deamidation combined with heat treatment, can improve the solubility, surface hydrophobicity, as well as the emulsifying and foaming properties of the modified WGs (MWGs). The principal component analysis suggested the emulsifying and foaming properties of the citric acid-deamidation-heating WG (CDWG) were the highest. High-molecular-weight proteins and crosslinking of proteins were observed in the MWGs by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Scanning electron microscopy results showed that the granules of the MWGs were more regular than those of WG. Model oil-in-water emulsions stabilized by MWGs could prevent oil droplets from coalescence, and the emulsion stabilized by CDWG was more stable and homogenous than the other emulsions. Positive correlations were observed between the substitution ratio of skim milk powder with MWGs and viscosity, as well as the G′ and G″ values of the ice cream mixes. All the mixes exhibited the non-Newtonian shear thinning flow behavior. Partial least squares discriminant analysis of the physicochemical and rheological properties of the ice cream samples indicated that C2 possessed the appropriate rheological properties and physical characteristics that could be used by a prototype for the further development of ice cream prepared using CDWG.

Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream

This study investigated the potentialities of saturated monoglyceride structured emulsions (MSEs) as delivery systems of probiotics in ice cream. MSEs containing a probiotic Lactobacillus rhamnosus strain were prepared using anhydrous milk fat (AMF-MSE) or sunflower oil (Oil-MSE) as lipid phase and were added to the ice cream mix in substitution to milk cream just before freezing. Results highlighted the good capacity of MSEs to protect probiotic bacteria cells against stresses suffered during processing and storage. The physical state of the lipid phase included in the emulsion did not affect the survival of microorganisms. At the same time, the use of MSEs as fat phase allowed to obtain ice cream with minor modifications in terms of quality characteristics in comparison to control sample. In particular, Oil-MSE demonstrated the ability to create a melt-resistant fat network structure in ice cream when milk fat was replaced with sunflower oil. It was concluded that the monoglyceride crystalline structures formed in the MSE played both probiotic protective and structuring role. This approach allowed obtaining a low-saturated fat ice cream functionalized with probiotic bacteria.

건조방법을 달리한 블루베리가 첨가된 아이스크림 믹스 파우더의 품질특성

건조방법을 달리한 블루베리가 첨가된 아이스크림 믹스 파우더의 품질특성

Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein) and treatment times (20 min and 60 min) were applied to determine the optimum process conditions. Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The samples prepared with higher enzyme units and enzyme-treatment times showed higher melting resistance, consistency index, and viscoelastic modulus (G’) than the ice cream mix. The correlation coefficient between melting resistance and viscoelastic modulus was found to be high (0.76). The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes. Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.

Studies on chemical quality of ginger (Zingiber officinale L.) milk shake

India is the largest milk producing country in the world with 155.5 million tones milk production (2015-16). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research “Studies on Chemical Quality of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45days, respectively; and then decreased followed by a gradual increase up to 120days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120days. A serving of 100g of freshly prepared functional ice cream was able to meet ~45% of the RDA (1.4g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Optimizing a portable biosensor system for bacterial detection in milk based mix for ice cream

One of the primary focuses of the food industry is providing products compliant with safety standards. The microbiological analysis helps in the identification of the presence of pathogen microorganisms in the food. The analysis with Agar Plate is the classic method. This approach guarantees a high accuracy, but it needs a long detection time (twenty-four to forty-eight hours), beyond high costs and skilled technician. In recent times have been proposed many different methods to have a faster response, and between them there is the impedance method. One of its features is that it is fast, in fact it requires between three to fourteen hours to obtain a reliable measurement. The system is accurate, and suitable to be executed automatically. To test this method has been used UHT Ice Cream Mix. A known volume of mix has been inoculated with increasing percentage of cultures of E. coli. The measurement of the impedance of the inoculated mix has been done by an electronic board designed for the application, and by applying a sinusoidal voltage to the test tube. The signal was digitally generated by the microprocessor, and supplied externally through a D.A. converter. The signal was then filtered to delete from its spectrum the high frequency components typical of the digitally generated signals. The data obtained from impedance instrument showed a reliable correspondence with those from the plate count. By working in less time compared to traditional methods, this tool is well suited for in-situ preliminary analysis in commercial and professional foodservice environment.

Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides

In the present work, fat reduction of Greek strained yoghurt ice cream (YIC) was carried out in three proportional milkfat levels i.e. 30, 50 and 70% using three types of oligosaccharides namely long-chain inulin, oligofructose and maltodextrin 12 DE. Greek strained yoghurt was blended with ice cream mixes in ratios of 1:3 and 1:1. The physico-chemical, textural and thermal characteristics of the YIC mixes and their obtained frozen end products were determined. The sensory modalities (olfactory, gustatory, tactile and oro-tactile) of the YIC were monitored following 2 and 16 weeks of quiescent frozen storage at −25 °C. Milkfat reduction impaired significantly (p < 0.05) the perceived creaminess and mouthcoating sensation stimuli, whist it intensified the oral tissue friction associated sense stimuli such as astringency, wateriness and coarseness. Long-chain inulin- and maltodextrin-based samples received the highest scores for creaminess, mouthcoating, gumminess, hardness and iciness. The increase of the yoghurt to ice cream mix ratio escalated the friction/recrystallization-associated sensations e.g. astringency, sourness, coarseness and wateriness. Notwithstanding yoghurt supplementation reinforced the pseudoplasticity and macroviscosity of the ice cream mixes, it suppressed their aeration capacity leading to heavy-bodied ice creams. However, no significant effects of yoghurt supplementation level on the colligative and meltdown rate of the YIC formulations were identified. Partial least squares coupled discriminant analysis (PLS-DA) revealed that fat reformulation of YICs using oligosaccharides results in a substantially diversified sensory profile. Generally, a 50% fat reduction of YICs using long-chain oligosaccharides appears to be a technologically tangible solution.

Effect of storage periods on chemical and microbiologi-Cal quality of probiotic ice cream

An investigation was carried out at Dairy Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to determine the different quality parameters of probiotic ice cream enriched with spirulina (spirulina platensis) powder with pure culture of commonly known probiotics, Lactobacillus acidophilus (015) and Lactobacillus casei (017). The present investigation, Factorial Randomized Block Design was employed by using 9th treatment combinations viz., C1A: (addition of L. acidophilus @ 10% of ice cream mix), C1B: (addition of L. acidophilus @ 12.5% of ice cream mix), C1C: (addition of L. acidophilus @ 15% of ice cream mix), C2A: (addition of L. casei @ 10% of ice cream mix), C2B: (addition of L. casei @ 12.5% of ice cream mix), C2C: (addition of L. casei @ 15% of ice cream mix), C3A: (addition of mixed culture @ 10 percent of ice cream mix), C3B: (ad dition of mixed culture @ 12.5 percent of ice cream mix) and C3C: (addition of mixed culture @ 15 percent of ice cream mix) with three replications The ice cream was prepared from buffalo milk. In the initial phase the concentration of Spirulina powder was optimized by in corporation of 0, 0.3, 0.5 and 0.9% (w/v of milk) of Spirulina platensis powder to milk. The increase in Spirulina concentration affected the change in fat, protein, total solid, titratable acidity and sensory profile of products. In second phase, ice cream mix contained average 37.82 percent total solids, 10.56 percent fat, 0.67 percentash and 0.22 percent acidity and standard plate count in ice cream mix was 2.04 × 104cfu/g. L. acidophilus, L. caseiand E. coli are absent in ice cream mix. The Highest fat content was observed in C3A (9.83%) and total solids (34.98%), protein in C1A (4.04%) and TA in C3C (0.73%). Results showed that the average values for L. acidophilus count in ice cream mix highest found in C1C (7.39 × 107cfu/g), L. caseicount in C2C as 8.31× 107cfu/g, SPC in C1A (1.86× 104 cfu/g), and E. coli was found absent in ice cream mix inoculation of probiotic culture after 4 hrs.

Studies on sensory characteristics of ginger (Zingiber officinale L.) milk shake

India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger ( Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).

Ice cream structure modification by ice-binding proteins

Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L−1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed.

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream–Soiled Stainless Steel

Although frozen dairy desserts have a strong record of safety, recent outbreaks of foodborne disease linked to ice creams have brought new attention to this industry. There is concern that small-scale frozen dessert equipment may not comply with or be reviewed against published comprehensive design and construction sanitation specifications (National Sanitation Foundation or 3-A sanitary standards). Equipment sanitary design issues may result in reduced efficacy of cleaning and sanitation, thus increasing the likelihood of postprocess contamination with pathogenic bacteria. In this context, and given that Listeria monocytogenes outbreaks are of great concern for the frozen dessert industry, a complementary study was conducted to evaluate the fate of L. monocytogenes in ice cream mix on a stainless steel surface. Our results showed that L. monocytogenes survived for up to 6 weeks at room temperature and 9 weeks at 4°C in contaminated ice cream on a stainless steel surface. Furthermore, chlorine- and acid-based surface sanitizers had no detrimental effect on the L. monocytogenes when used at a concentration and contact time (1 min) recommended by the manufacturer; significant reduction in CFU required 5 to 20 min of contact time.