INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

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Estimation of Rheological Properties of Ice Cream Unfrozen Liquid Phase by FT-NIR Spectroscopy

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:4052 ◽

1970 ◽

Vol 66 (2) ◽

Author(s):

Florina A. SILAGHI ◽

Alessandro GIUNCHI ◽

Angelo FABBRI ◽

Luigi RAGNI

Keyword(s):

Liquid Phase ◽

Rheological Properties ◽

Powder Mixture ◽

Goodness Of Fit ◽

Flow Behavior ◽

Nir Spectroscopy ◽

Ice Cream ◽

Rheological Parameters ◽

Good Prediction ◽

Flow Behavior Index

The control of ice cream powder mixture production is carried out evaluating the ice cream liquid phase. The present study was conduced on ice cream and unfrozen liquid phase in order to indirectly evaluate the rheological properties by measuring the powder mixture. The calibration set was formed by samples with different percentage of thickeners, maintaining constant the concentration of the other remaining compounds. After the NIR acquisitions the powders were mixed with warm milk, blended and than settled in order to obtain the unfrozen liquid phase needed for the rheological measurements. For each recipe three batches were prepared. The flow curves were evaluated by using the Ostwald de Waele’s equation and the goodness of fit was evaluated by the R2, which was above 0.95. Predictive models of rheological parameters were set up by means of PLS regressions in order to predict the consistency coefficient (K) and the flow behavior index (n) from spectral acquisitions. High correlation of calibration was found for both parameters and NIR spectra obtaining R2 of 0.884 for K and 0.874 for n. The good prediction of the models encourages applying them to reduce significantly the time of the powder mixing control during production.

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

European Food Research and Technology ◽

10.1007/s00217-007-0800-z ◽

2007 ◽

Vol 227 (3) ◽

pp. 889-895 ◽

Cited By ~ 76

Author(s):

Ayşe Sibel Akalın ◽

Cem Karagözlü ◽

Gülfem Ünal

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Ice Cream ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Low Fat ◽

Reduced Fat

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A simple spectroturbidimetric method for the determination of the fat content of homogenized ice-cream mixes

Journal of Dairy Research ◽

10.1017/s0022029900010979 ◽

1962 ◽

Vol 29 (1) ◽

pp. 47-53 ◽

Cited By ~ 7

Author(s):

J. D. S. Goulden ◽

P. Sherman

Keyword(s):

Standard Deviation ◽

Ice Cream ◽

Fat Content ◽

Fat Globule ◽

The Mean ◽

Simple Filter

SummaryA rapid spectroturbidimetric method for the determination of the fat content of homogenized ice-cream mixes using a simple filter absorptiometer has been devised. Turbidities are measured at two different wavelengths to allow for changes in the degree of homogenization. The standard deviation of the differences from the values obtained by the Werner-Schmid method was found to be 2·5% of the mean fat content value. The method also enables the mean fat globule diameter to be determined.

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