Texture Of Ice Cream Research Articles

Study on storage technology of corn wax based ice cream

Abstract Ice cream is a complex food colloidal system; saturated fat is an essential element given the taste and texture of ice cream (viscosity, hardness). In recent years, research on fat ice cream has focused on adding fat substitutes. Looking for a suitable source of lipid-based fat substitute instead of fat ice cream, developed more conducive to human health, low in saturated / zero trans fatty ice cream products. The study will use linoleic acid-rich soybean and corn oil gel waxes as a fat source for ice cream, make gel-oil-based ice cream, and study changes in its quality during storage. With an incremental storage time index, we can inspect the effects of different storage times on melting rate, hardness, and fat globule diameter changes. The hardness and melt rates show an increasing trend while the fat globule diameter decreases. We found that the quality of ice cream has reduced over time, but it does not affect the sensory evaluation. By analyzing the acidity, peroxidation value, and F.A. composition changes, we found that the acidity and peroxidation values are low, indicating that the shelf-life of ice cream gel is higher due to using better quality fresh oil. The fatty acid composition did not change during storage, and no trans fatty acids were produced.

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage

The most important ingredient in ice cream production is milk. However, keeping the body, structure, and texture of ice cream requires maintaining the right balance of various constituent ingredients. Recently, a number of plant-based milk alternatives have emerged with reduced particle size distribution. Although Bambara groundnut milk (BGNM) beverage appears increasingly applicable in yoghurt production, there is paucity of relevant literature reporting its application in ice cream production. In order to supplement the existing information, this work investigated the quality indices of ice cream from dairy milk partially substituted with Bambara groundnut beverage. Different proportions of dairy milk and BGNM blended to produce ice cream involved seven formulations (100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50, all v/v %). Quality indices measured included the antinutrients (phytic acid and tannins), physicochemical, microbial and sensory aspects. The obtained results showed that fat and ash content decreased with increased substitution of dairy milk, whereas the protein, carbohydrate, calcium, iron, potassium and magnesium contents increased with addition of Bambara groundnut. In addition to statistical differences that occurred across the samples (p<0.05) in most cases, with varying ranges from pH (5.20-6.61), overrun (11.00-73.50%), total solids (10.98-12.35%), viscosity (1.00-2.25 Pa.s), to total titratable acidity (0.05-0.11 g/100 mL). Besides the increased meltdown values, and the somewhat varying anti-nutrients (tannin = 0.32-2.64 mg/100 g; phytic acid = 2.97-63.85 mg/100 g), the total viable count ranged from 1.2 x 103 to 8.7 x 102 CFU/mL, while sensory characteristics had quite a number of resemblances (p>0.05) between some samples. This current work has demonstrated a desirable ice cream can be produced by partially substituting dairy milk with up to 30% Bambara groundnut extract.

Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder

Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% w/w) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.

Application of lactobionic acid in ice cream production

Lactobionic acid (LBA) has many potential applications. This study aimed to evaluate the application of LBA in ice cream production, including its effect on the physico‐chemical properties of ice cream mix, and overrun and melting behaviour of ice cream. The rheological properties of ice cream mix and ice cream made with LBA were evaluated. The physico‐chemical properties of ice cream produced with 2–3 g/kg LBA were comparable to ice cream made with a commercial stabiliser and emulsifier. However, the addition of LBA in higher concentration in the current study resulted in a harder ice cream texture and lower overrun.

Development sensory and nutritional analyses of sweet pearl ice cream

Ice cream is a well-known delicacy. This study's purpose was to make ice cream from the sweet pearl F1 cultivar using three degrees of maize starch. It was developed by a group of BTLEd lecturers from the College of Education to empower young people to spread technology and livelihood education in rural areas. As an agricultural country, farmers are vital to our economy. As a result, we must carefully distribute livelihood education among our corn families. This study's goal was to create three ice cream flavors and evaluate their nutritional value and appeal. The study found that the flavor and color criteria for evaluating ice cream did not change significantly among the three treatments studied. ANOVA found significant differences in ice cream texture and palatability between treatments. Only T3 exceeded the USDA's 10% fat guideline, according to nutritional study. The three varied amounts of starch did not create a significant difference in taste or color, but they did in texture and palatability. The researchers suggest using one teaspoon (T3) commercial corn starch and a fat content of no more than 10% to ensure superb taste and texture.

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.

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are important for the smooth texture of ice cream. In this study, the effects of using nanobubble liquid in ice cream was compared with the one using normal water. Samples were prepared and analysis was conducted to check the physical properties of ice cream. Based on the results obtained, the apparent viscosity of ice cream made using nanobubble liquid (INBL) and normal water (INW) were 0.211 Pa.s and 0.149 Pa.s, respectively. INBL ice cream had higher density and firmness which were 0.77 g/mL and 34.80 gram-force, respectively while INM ice cream had slightly lower density and firmness which were 0.74 g/mL and 29.93 gram-force, respectively. The overrun of INBL ice cream was lower which was 46 % while INW ice cream was 54 %. For both INW and INBL ice creams, the fastest melting rate was recorded between 10-30 min at the rate of 1.491 g/min and 1.558 g/min, respectively. INBL ice cream held its body slightly longer and melted a bit later than INW ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. Smaller air bubbles are able to hold the ice cream body better than the ones with larger air bubbles. Nanobubble liquid ice cream has higher firmness value which indicates its ability to better retain its shape.

Buttermilk ice cream-New method for buttermilk utilization.

Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.

Stability OfSpirulina platensisIce Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based On Physical and Antioxidant Analysis

The purpose of this research was to know the stability and shelf life ofS. platensisice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality ofS. platensisice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.

Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

Sweetener is one of important factors which affect consumer acceptance as it affects the ice cream texture. Research on an alternative and healthier sweetener to substitute sugar in ice cream production has begun to emerge as consumers’ awareness on healthy food has been increasing. One of the promising alternatives was the utilization of Stevia leaf powder as it is known to have no calorie content. In this research, the best proportion of stevia leaf powder to substitute sugar in ice cream production was determined based on its physicochemical properties (viscosity, overrun, melting rate, sugar and total calories) and antioxidant activity. The research was done through laboratory experiment with a Completely Randomized Design consisted of four sugar and stevia leaf powder combinations and four replications. The treatments were P0 (20% sugar + 0% steviea leaf powder); P1 (17.5% sugar + 0.3% stevia leaf powder); P2 (16.25% sugar + 0.45% stevia leaf powder); and P3 (15% sugar + 0.6% stevia leaf powder). The obtained data was analyzed by ANOVA and further tested by Duncan’s Multiple Range Test upon significant effect.The results showed that the utilization of stevia leaf powder as sugar substitution gave highly significant effects (P<0.01) on ice cream viscosity, overrun, melting rate, sugar content, total calories and antioxidant activity. It can be concluded that the combination of 15% sugar and 0.6% stevia leaf powder (P3) produced the best ice cream characteristics with the viscosity of 1336.25 cP, overrun of 30.01%, melting rate of 37.24 minutes/50 g, sugar content of 34.63%, total calorie of 4.99 kcal and antioxidant activity of 81.92%.

PENGARUH SUBSTITUSI UBI JALAR UNGU (Ipomoea batatas) SERTA PERBANDINGAN KACANG KORO (Canavalia ensiformis) DENGAN SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.

Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream

AbstractThere is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing only the surfactant resulted in ice cream characteristics, comparable to using a commercial emulsifier (INS 472b). Thus, a clean labeling of the surfactant using this hydrolysate is possible. By contrast, replacing the hydrocolloid additionally led to an unfavorable ice cream texture and stability.

Effects of different ingredients on texture of ice cream

Ice cream is a popular dairy product among consumers of all ages. Textural attributes of ice are the key factors determining the market success of the product. Ice cream is a dairy aerated dessert that is frozen prior to consumption. It is a microcrystalline network of liquid and solid phases. It contains air cells entrapped in liquid phase and various other components like proteins, fat globules, stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex physicochemical and colloidal system consisting on many complex ingredients that affect ice cream structure both in positive and defective functionality. Both stabilizers and emulsifiers improve the texture of ice cream by enhancing its viscosity and limiting the movement of free water molecules but their excess may cause the lower melting and less whip ability. As sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its excessive use can turn ice cream into soggy structure above solid contents of about 42%. One of its compositional contents, fat, also exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and maintenance of melting point. If fat contents exceed a specific usage concentration they cause faster meltdown of ice cream along with destabilization and agglomeration of fat droplets. Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs. Hardness might also reduced as a result of smaller ice crystals due to high overrun values. Fiber addition causes the binding of free water hence flow rate get reduced and consistency coefficient as well as viscosity enhanced. Binding of water results in less availability of its molecules; freezing point rises and melting point decreases. It is much critical to control the balance ice cream properties by maintaining its structure, texture and body. It is a best carrier for fruit fiber, chunks, purees, paste, concentrates; milk and whey isolates and concentrates; egg, egg yolks and their products; different flavorings, nuts, chocolate, probiotics and yogurt. So far, it is important to maintain its solid contents and structure with balanced proportion of ingredients.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

The quality of ice cream is highly correlated to the storage temperature since continuous temperature fluctuations can lead to significant defects of ice cream texture related to ice crystals recrystallization. The objective of the present work was to investigate the effect of storage temperature on viscoelastic properties of ice cream and correlate it with sensory quality. Oscillatory thermo-rheometry (OTR) tests were used to measure the viscoelastic properties of ice cream. Storage modulus (G′) and damping factor (tanδ) were found to be strongly affected by storage temperature. Damping factor was found to be also strongly affected by storage time where an exponential decrease of tanδ was identified with increasing storage time. For all measured quality indices, kinetic modelling of ice cream quality loss was conducted; temperature dependence of the respective quality loss rate constants was also evaluated.

Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability

This study investigated monoglyceride/solid fat interactions for their effect on fat structuring and subsequent impact on ice cream texture and stability. Ice creams were prepared with saturated fat (palm kernel oil, PKO) and unsaturated fat (sunflower oil, HOSO) at concentrations of 40, 60, 80 and 100% PKO in combination with 0.15% unsaturated monoglyceride (UM) or saturated monoglyceride (SM). Greater structure (aggregation) and melt stability were obtained with 40 and 60% PKO. At these concentrations, UM produced larger fat aggregates, but also retained a larger number of intact droplets compared with SM. Aggregate length and quantity of aggregation affected the melt stability, with larger influence of the former. The properties of particle size, shape and PKO content enhanced G′ of the fat-air phase, and this translated into enhanced solid-like behavior. The presence of HOSO induced adsorption of bulk oil at the air surface, which inhibited aeration.

Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

Probiotic ice cream is a functional frozen dairy dessert with peculiar sensory characteristics combining the flavor and taste of fermented milks with the texture of ice cream. In this study, the effects of compositional parameters (hydrocolloids type and percentage, yogurt and milk fat content) on its texture and flavor were evaluated. The use of xanthan gum or hydroxypropylmethylcellulose at a level of 0.3 g/100 g in full fat (4 g/100 g milk fat) and low acidified (25 g/100 g yogurt addition) formulations is recommended to achieve improved creamy sensation, high textural quality and enhanced flavor. Based on hedonic and descriptive judgements, consumers' acceptability is mainly affected by ten sensory drivers including “sweet”, “sour”, “astringent”, “vanilla flavor”, “gummy”, “coarse”, “watery”, “creamy”, and “foamy”. Partial least squares (PLS) regression was applied to model samples overall acceptability using the descriptive analysis data. One generic and six related to each compositional parameter (hydrocolloids type, yogurt and milk fat content) PLS models were successfully constructed. The generic PLS model can be used for the quantification of the consumers' acceptability of probiotic ice creams and related fermented products whereas the compositionally restricted PLS models could be a useful tool for the purposes of R&D in the food industry to design and develop novel products.

Effect of substitution of carboxymethylcellulose and salep gums with Lallemantia royleana hydrocolloid on ice cream properties

Stabilizers have been used to improve the texture of ice cream for several decades. They added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture. Nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of functional properties and study of the hydrocolloid components of Iranian local plants is seemed to be necessary. For this purpose, in two distinct production series, the carboxymethylcellulose and salep gums were replaced by Lallemantia royleana (Balangu) seed hydrocolloid in five levels (0, 25, 50, 75, and 100%). Some qualitative characteristics of ice cream such as viscosity, overrun, specific gravity and sensory properties were determined and compared with control. In sensory evaluation, intensity of coldness, firmness, viscosity, degree of smoothness, liquefying rate and total acceptance were studied. The use of Balangu hydrocolloid and its synergistic effect with carboxymethylcellulose and salep gums led to decrease in overrun, increase of viscosity and improve in sensory properties. Furthermore, this application has economical benefits. Key word: CMC, Lallemantia royleana, ice cream, salep, sensory properties, stabilizers, viscosity.

Characterisation of ice cream containing flaxseed oil

SummaryFive batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an increase in the meltdown rate and a decrease in the ice cream hardness. These were attributed to the low melting temperature of flaxseed oil and the varying extent of fat flocculation. In ice cream containing a high proportion of milkfat, the fat globules formed large particles largely due to flocculation rather than partial‐coalescence. The extent of fat flocculation decreased as the proportion of flaxseed oil was increased. Evidence of fat coalescence was observed in ice cream containing 12% flaxseed oil. The fat flocculates stabilised the air cells and strengthened the foam structure of the ice cream.