Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

2006 ◽  
Vol 12 (2) ◽  
pp. 159-164 ◽  
Author(s):  
M. Dervisoglu ◽  
F. Yazici
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Physical Chemical ◽  
Ice Creams ◽  
Positive Effect

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.

Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

2006 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
F. Rincón ◽  
G. León de Pinto ◽  
O. Beltrón
Keyword(s):  
Shape Factor ◽  
Ice Cream ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Hymenaea Courbaril ◽  
Overall Acceptability ◽  
Ice Creams ◽  
Enterolobium Cyclocarpum ◽  
Product Viscosity

A mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril were tested as stabilisers in the preparation of ice cream. Quality characteristics of the product (viscosity, overrun (OR), FE, meltdown, shape factor and sensory properties) were determined. These characteristics were compared with those exhibited for products obtained with a mixture of commercial gums. The mixture tested provided suitable viscosity for ice creams with the corresponding OR and texture. It gave better foaming properties and air incorporation than the commercial gums tested and had the highest score flavour (8.16), creaminess (8.02), overall acceptability (8.12) and lowest score of iciness (2.92). The mixture of the investigated gums showed good functionality in the preparation of ice cream.

scholarly journals Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 538-546 ◽  
Author(s):  
H. Temiz ◽  
A.F. Yeşilsu
Keyword(s):  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Invert Sugar ◽  
Total Sugar ◽  
Sensory Properties ◽  
B Values ◽  
Physical Chemical

The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

scholarly journals Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

2021 ◽  
Vol 73 ◽  
pp. 105467
Author(s):  
Luis M. Carrillo-Lopez ◽  
Ivan A. Garcia-Galicia ◽  
Juan M. Tirado-Gallegos ◽  
Rogelio Sanchez-Vega ◽  
Mariana Huerta-Jimenez ◽  
...  
Keyword(s):  
Dairy Products ◽  
Sensory Properties ◽  
Physical Chemical ◽  
Recent Advances

scholarly journals The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. Silva-Avellaneda ◽  
K. Bauer-Estrada ◽  
R. E. Prieto-Correa ◽  
M. X. Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Numerical Optimization ◽  
Protein Concentration ◽  
Technological Development ◽  
Ice Cream ◽  
Processing Conditions ◽  
Surface Response Methodology ◽  
High Oleic ◽  
Ice Creams ◽  
Oil Type

AbstractThe use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.

scholarly journals ENERGY PROPERTIES OF WOOD PARTICLES TORREFIED AT DIFFERENT TEMPERATURES

2017 ◽  
Vol 41 (4) ◽  
Author(s):  
Carlos Miguel Simões da Silva ◽  
Benedito Rocha Vital ◽  
Angélica de Cassia Oliveira Carneiro ◽  
Aylson Costa Oliveira ◽  
Solange Oliveira Araújo ◽  
...  
Keyword(s):  
Untreated Wood ◽  
Control Group ◽  
Fixed Carbon ◽  
Final Temperature ◽  
Heating Value ◽  
Physical Chemical ◽  
Wood Particles ◽  
Different Temperatures ◽  
Fixed Carbon Content ◽  
Positive Effect

ABSTRACT The objective of this study was to evaluate the effect of the final torrefaction temperature on the energy properties of wood. It was applied four treatments with three replicates, consisting of untreated wood particles and particles torrefied at temperatures of 170, 220 and 260ºC. Better physical, chemical and thermal properties of the particles were observed as a function of the torrefaction temperature. Comparing with the control group, the particles torrefied at the highest final temperature (260ºC) showed significant differences in bulk density - from 239 to 396kg/m3; the equilibrium moisture content changed from 12.3 to 5.7%; fixed carbon content - from 13.0 to 24.8%; heating value - from 4,465 to 4,945kcal/kg; and energy density - from 882 to 1,727Mcal/m3. It was concluded that torrefaction had a positive effect on the energy properties of the wood.

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

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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