Preparation of Ice Cream in Small Quantities and Measurement of Physical Changes during the Freezing Process

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

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On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(27)93845-4 ◽

1927 ◽

Vol 10 (4) ◽

pp. 300-308 ◽

Cited By ~ 21

Author(s):

Alan Leighton

Keyword(s):

Freezing Point ◽

Ice Cream ◽

Freezing Process

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Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

LWT ◽

10.1016/j.lwt.2018.03.010 ◽

2018 ◽

Vol 92 ◽

pp. 516-522 ◽

Cited By ~ 11

Author(s):

Małgorzata Góral ◽

Katarzyna Kozłowicz ◽

Urszula Pankiewicz ◽

Dariusz Góral ◽

Franciszek Kluza ◽

...

Keyword(s):

Ice Cream ◽

Coconut Milk ◽

Freezing Process ◽

Organoleptic Properties

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Effect of agitation speed on freezing process of ice cream using a batch freezer

Journal of Food Process Engineering ◽

10.1111/jfpe.13369 ◽

2020 ◽

Vol 43 (4) ◽

Author(s):

Hayato Masuda ◽

Momoko Sawano ◽

Kana Ishihara ◽

Makoto Shimoyamada

Keyword(s):

Ice Cream ◽

Agitation Speed ◽

Freezing Process

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Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams

Food Science and Technology International ◽

10.1177/1082013207082387 ◽

2007 ◽

Vol 13 (4) ◽

pp. 285-291 ◽

Cited By ~ 19

Author(s):

C.S. Favaro-Trindade ◽

J.C. de Carvalho Balieiro ◽

P. Felix Dias ◽

F. Amaral Sanino ◽

C. Boschini

Keyword(s):

Lactobacillus Acidophilus ◽

Starter Culture ◽

Ice Cream ◽

Melting Rate ◽

Starter Cultures ◽

Sensory Characteristics ◽

Freezing Process ◽

Sensory Acceptance ◽

Melting Properties ◽

Ice Creams

Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.

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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Animals ◽

10.3390/ani12010070 ◽

2021 ◽

Vol 12 (1) ◽

pp. 70

Author(s):

Magdalena Kowalczyk ◽

Agata Znamirowska ◽

Małgorzata Pawlos ◽

Magdalena Buniowska

Keyword(s):

Lactobacillus Acidophilus ◽

Ph Value ◽

Ice Cream ◽

Partial Replacement ◽

Freezing Process ◽

Bacterial Cells ◽

Organoleptic Properties ◽

Sheep Milk ◽

Lactic Acid Content ◽

Drop Time

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

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Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.14.3.55 ◽

2020 ◽

Vol 14 (3) ◽

pp. 2147-2156

Author(s):

Sarmad Ghazi Al-Shawi ◽

Haider Ibrahim Ali

Keyword(s):

Lactobacillus Acidophilus ◽

Frozen Storage ◽

Ice Cream ◽

Titratable Acidity ◽

Positive Influence ◽

Sensory Characteristics ◽

Probiotic Bacteria ◽

Freezing Process ◽

Ph Values ◽

And Control

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

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PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG

Jurnal Agroindustri ◽

10.31186/j.agroind.1.1.1-7 ◽

2011 ◽

Vol 1 (1) ◽

pp. 1-7

Author(s):

Hasanuddin Hasanuddin ◽

Kurnia Herlina Dewi ◽

Insi Fitri

Keyword(s):

Production Process ◽

Ice Cream ◽

Modern Method ◽

Freezing Process ◽

Chemical Characteristics ◽

Frozen Food ◽

Random Design ◽

Modern Process

Ice cream is a frozen food that could and very favorable in the whole circle and usually consumed as desert. Productions of ice cream by traditional and mid-modern method are methods that have a difference in the production process, especially in the freezing process. The research aimed to understand the influence of production process of ice cream (traditional and mid-modern processes) toward overrun, melt-ability, organoleptic and chemical characteristics. The research used Complete Random Design and factorial by two different factors. The result showed that the highest overrun and the fastest melted of ice cream is K1B2 treatment (banana mid-modern process).

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PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

Food systems ◽

10.21323/2618-9771-2019-2-2-31-35 ◽

2019 ◽

Vol 2 (2) ◽

pp. 31-35 ◽

Cited By ~ 4

Author(s):

P. B. Sitnikova ◽

A. A. Tvorogova

Keyword(s):

Storage Temperature ◽

Ice Cream ◽

Fat Content ◽

Ice Crystals ◽

Whey Protein Concentrate ◽

Air Bubbles ◽

Structural Elements ◽

Average Size ◽

Physical Changes

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

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A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Foods ◽

10.3390/foods10020334 ◽

2021 ◽

Vol 10 (2) ◽

pp. 334

Author(s):

Paolo Giudici ◽

Antonietta Baiano ◽

Paola Chiari ◽

Luciana De Vero ◽

Babak Ghanbarzadeh ◽

...

Keyword(s):

Mathematical Modeling ◽

Crystallization Kinetics ◽

Freezing Point ◽

Ice Cream ◽

Recognition Algorithm ◽

Cooling Curve ◽

Freezing Process ◽

Batch Production ◽

Input Variables ◽

Initial Freezing

This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz’s function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz’s function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models of the ice cream quality indices.

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