Sensory Properties Of Ice Cream Research Articles

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae.

Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2-59.9% and 55.2-65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study. Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream. Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics were gave higher scores samples than than in ice cream with red dye 40. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream. When compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage.Keywords: Red beetroot,Betalain, Functional foods, Red Dye 40 (E129),Antioxidants, synthetic colors, Storage stability

Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream

The possibility of using protein concentrates and isolates instead of milk solids-not-fat (MSNF) in the production of ice cream with a high mass fraction of milk fat (12%) and increased mass fraction of protein was investigated and justified in this article. The ice cream samples with use of milk protein concentrates (MPC), whey protein concentrates (WPC), milk protein isolates (MPI) and native whey protein isolates (NWPI) were made according to classical technology. Ice cream samples were analyzed by their quality indices. Viscosity and texture of samples were studied by the rheological methods; the overrun was calculated. The microstructural properties, such as dispersion of ice crystals and air bubbles were investigated by the light microscopy. The sensorial properties were analyzed by 6 certified panelists. The reduction in viscosity by 9-74% with use of MPC, WPC and MPI and the increase by 96% with use of NWPI were noted. It was found that replacement of MSNF reduced the overrun by 36-67%. Study of microstructure showed that with use of protein isolates, mean size of ice crystals was reduced and with use of protein concentrates was increased. The increasing in mean size of air bubbles with use of NWPI was established. The studied textural parameters were increased with use MPC and MPI. The hardness and adhesiveness with use of NWPI were increased. The sensorial properties of samples with replacement of MSNF were not worse than with use of MSNF. It has been established that the replacement of MSNF with concentrates and isolates of milk and whey proteins can be an effective way to increasing the protein content in ice cream while maintaining or improving its sensory properties.

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream

This study was conducted to evaluate the effect of adding different concentrations (2.5, 5.0, 7.5 and 10%) of pomegranate juice (PJ) and 1% of pomegranate seed extract (PS) on the physicochemical and sensory properties of ice cream. Increase concentration of PJ and PS caused increase in ash, pH and overrun values of ice cream. Similarly, there was increase in the total solid, acidity as well as viscosity of the ice cream samples. The addition of PJ and PS significantly improved the concentration of zinc (Zn), magnesium (Mg), Manganese (MN) and non-heam iron (Fe) in the ice cream. According to this study, the hardness of Ice cream was affected by different levels of PJ and PS. The result of the sensory evaluation showed that the ice cream with 10% PJ was the highest evaluated by the panelist. The use of pomegranate in the formulation of ice cream, it is hoped, will foster economic utility, meet the ever-changing consumers’ preference for new foods and provide a safe food medium through which important nutrients can be made available to consumers.

Evaluation of Physicochemical and Sensory Properties of Ice Cream Incorporating Processed Amla

Amla incorporated ice cream can be considered as an herbal ice cream and a healthy food and the present study was designed develop various types of Amla ice cream using Amla juice, Amla powder, and dried Amla (candy), and to evaluate its physicochemical and sensory properties during four weeks of storage at 10℃ frozen temperature. The results of this study revealed that, the total solid (37.78±0.02%), fat (8.87±0.31%) and total soluble solid (28.93±0.14%) content were significantly (p<0.05) higher in without Amla incorporated ice cream. The titratable acidity (0.55±0.01%) content was significantly (p<0.05) higher in Amla juice incorporated ice cream. pH was significantly higher without Amla incorporated ice cream (6.58±0.01%). Amla juice incorporated ice cream showed the highest antioxidant activity (131.0mg/ml) and least value (72.14 mg/ml) showed in without Amla incorporated ice cream. The first dripping time was significantly (p<0.05) higher in candy incorporated ice cream (14.29±0.25 min) and lowest value showed in without Amla incorporated ice cream (6.04±0.61 min). During storage, the total solid, ash, fat, total soluble solid content, acidity, and dripping time were significantly (p<0.05) increased. Moisture content, pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Sensory properties were evaluated though the panel of 10 members. As a result of organoleptic characteristics revealed that, 5% of dried Amla (candy) incorporated ice cream had the highest mean score (throughout the storage period) of overall quality of all sensorial properties namely, color, taste, texture, aroma, and overall acceptability. Finally, it could be concluded that the processed Amla is enriching the ice cream manufacture and it is important to improvement of human nutrition.

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values ​​for the ice cream mixes were determined as 0.03-35.08 Pasn and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from -25.87 mV to -33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (ΔT), and enthalpy of fusion (ΔHf). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream.

The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream

The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream

Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream

This study deals with the effect of whey protein isolate/sodium alginate/licorice root extract ternary foam as a fat and sugar replacer at different substitution levels (0, 25, 50, 75, and 100% w/w) on the physicochemical, rheological, and sensory properties of ice creams. The foam-loaded ice cream mixes showed significantly lower density and higher apparent viscosity compared to the control sample. The low-fat and low-sugar ice creams had manifestly higher elastic (Gʹ) and viscous (Gʹʹ) values than the control ice cream. The overrun (up to 51.03%), gas-hold up (up to 33.76%), and hardness (up to 18.43-fold) increased, and caloric value (167.43–48.37 kcal/100 g), meltdown (85.04–29.83%), and overall acceptance (8.88–2.66) reduced by increasing the substitution level. However, the ice cream with a 25% substitution level of sugar and fat by the foam had textural and sensory characteristics similar to that of the control sample (p > 0.05). Therefore, the foam-loaded ice creams could be marketed as a functional product in the future, particularly aiming at specific populations such as people who suffer from overweight, obesity, or other related complications.

Application of gelatin from chicken leg skin as a stabilizer in ice cream

Gelatin is the result of the partial hydrolysis of collagen proteins. Food and non-food industries use gelatin a lot. Gelatin, especially in the food industry, is used as a foaming agent, a stabilizer, a gelling agent, an adhesive, a thickener, and an emulsifier. Chicken leg skin gelatin can be applied to food and non-food products and meet the halal requirement. Applications of gelatin to food products include one in the production of ice cream as a stabilizer. This study aimed to evaluate the application of gelatin from chicken leg skin to ice cream. This study used a randomized block design (RBD). In this study there were 3 treatments with 3 repeats: without any gelatin addition, with an addition of chicken leg skin gelatin, and with an addition of commercial gelatin. Analysis of data on the quality of ice cream was performed using ANOVA, followed by Duncan’s multiple comparison test. Data of the sensory properties of ice cream were tested non-parametrically (with the Kruskal-Wallis test). The results show that the quality of the ice cream added with gelatin from chicken leg skin was no different from the ice cream added with commercial gelatin. Chicken leg skin gelatin application to the ice cream manufacture produced good-quality ice cream whose sensory properties were acceptable to the panelists.

Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream

&#x0D; Abstract:&#x0D; Consumption of milk and its products is considered as one of the indicators of human societies' development. Ice cream as one of the most popular milk products around the world has many fans but due to its high amount of sucrose has negative effects on health. Stevia, a natural sweetener, was used as a sucrose substitute at 0-100% replacement levels in ice cream formulation. To investigate the treatments produced, physicochemical properties in ice cream including specific gravity, viscosity, melting time of the first drop, melting amount, overrun. The results showed that viscosity decreased by 100% by increasing the amount of stevia replacement. While overrun, Firmness, melting time of the first drop and consequently the melting stability of the samples increased with increasing the percentage of stevia used, Sensory test results showed that there was no significant difference between stevia and control samples except cold sensation and ice crystal. As a general result, stevia sweetener is a suitable substitute for sugar and samples containing 100-75% stevia were identified as desirable treatment.

Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

ABSTRACT Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development. This study aimed to investigate the effect of different levels of sweet lupine and soymilk substitution on the physicochemical and sensory properties of vanilla-flavored ice cream. Characterization of raw materials revealed that higher protein content was obtained in sweet lupine (5.86%) than in soymilk (4.83%) and cow milk (3.40%). However, the crude fat content of sweet lupine was much lower than cow milk and soymilk with values of 1.21%, 4.40% and 5.70%, respectively. Ice cream formulated from sweet lupine exhibited protein content ranging from 4.27 to 4.79% while maximum protein content of 4.39% was obtained for soymilk ice cream. The crude fat content of soymilk ice cream was higher than the sweet lupine ice cream with values of 7.47% and 6.6%, respectively. Formulation of soymilk and sweet lupine ice cream was effective as improved overrun of 84.05% was obtained when compared to 83% of the ice cream made from cow milk. The melting resistance for soymilk:cow milk and for sweet lupine milk:cow milk ice creams at different blend ratios ranged from 83.01 to 84.50% and 83.23 to 84.40%, respectively. The melting resistance increased as the amount of soy and sweet lupine milk increased. Sensory attributes of the formulated ice cream samples were evaluated and the taste and texture were reported to be similar to the ice cream made from cow milk up to 25% replacement. However, the ice cream preference of the panelists decreased with increased addition of soy and sweet lupine. As a result, ice creams made from soymilk and sweet lupine could be utilized as a better alternative to cow milk ice creams.

Physicochemical and Rheological Properties of Non-Fat Ice Cream

AbstractIce cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.

Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity. At higher HM concentrations, the reduced melting rates and retarded first dripping time values were observed (p < 005) for ice creams, exhibiting higher consistency, material stiffness values, total phenolic content and antioxidant activity. The usage of HM up to 75% concentrations in ice cream production improved the acceptability of the product enhancing their sensory parameters. The enrichment of ice cream with HM may help to enhance the functional, structural, and also nutritional characteristics of dairy products.

Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin

Effect of addition of bacterial cellulose (BC) and inulin on properties such as melting rate, over run, and sensory properties of ice cream was investigated. BC-supplemented ice creams were characterized by a significant reduction in the melting rate, while inulin contributed to enhance the over run and sensory properties. Sensory perceptions varied for BC at 17% and 30% (wet weight) when compared to inulin addition at 0.7% and 1.4% (dry weight). Eight formulations of ice cream were prepared, varying inulin concentration (0.7 and 1.4 g/100 g), BC concentration (17 and 30 g/100 g), and additional water (13.6 ml/100 ml) and two control samples were prepared. An interaction effect among BC, inulin, and additional water content was found for tested parameters. According to the model obtained, the ice cream formulation with 17 g/100 g BC and 1.4 g/100 g inulin observed significant differences for reduction in melting rate and increased fiber content. Novelty impact statement Food applications of bacterial cellulose (BC), a pure form of cellulose obtained from Gluconacetobacter xylinus, are described in the present study. Ice cream formulation optimized by 2 × 3 factorial experiments, using BC and inulin had significant melting resistance and desirable sensory properties as well as rich in dietary fiber. BC obtained from G. xylinus (MTCC 25105) is of significance as a robust producer suitable for the scale-up application of dietary fiber-enriched BC ice cream, and deposited at Microbial Type Culture Collection (MTCC), IMTECH, Chandigarh.

Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P &lt;0.05) on fat content and melting point, but not significantly different on moisture, ash, protein, overrun, and sensory ice cream content. The mean moisture, ash, protein content, and ice cream overrun percentage were 58.64%; 1.07%; 5.30%; 39.41%. The average fat content and the melting rate of ice cream with 0 substitutions; 2; 4% cured egg yolk powder successively 9, 29% fat content; 10.39%; 11.13%, while the melting point is 12.43% successively; 21.81%; 30.43%. Based on the research results, it can be concluded that the substitution of 2% - 4% with cured egg yolk powder can increase fat content and melting point without affecting the sensory properties of ice cream, and same with ice cream’s quality standard according to SNI. Duck egg of cured egg yolk powder as whipping cream replacer showed highly overrun content than chicken egg of cured egg yolk powder.

Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey

Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value. Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed. Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser. Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation. Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value. Material and method: In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed. Results: The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser. Conclusion: According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation.

Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.