Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

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Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.2.156 ◽

2015 ◽

Vol 35 (2) ◽

pp. 156-163 ◽

Cited By ~ 3

Author(s):

Liying Li ◽

Jae-Hyeong Kim ◽

Yeon-Ji Jo ◽

Sang-Gi Min ◽

Ji-Yeon Chun

Keyword(s):

Ice Cream ◽

Sensory Properties ◽

Collagen Peptides ◽

Porcine Collagen

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Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.31496 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Fitri Suciati ◽

Nurliyani Nurliyani ◽

Indratiningsih Indratiningsih

Keyword(s):

Green Tea ◽

Black Tea ◽

Acetic Acid Bacteria ◽

Solid Content ◽

Sensory Properties ◽

Whey Protein Concentrate ◽

Plate Count ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

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