Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Camelo‐Silva, Callebe; Barros, Eulália Lopes da Silva; Canella, Maria Helena Machado; Verruck, Silvani; Prestes, Amanda Alves; Vargas, Maria Augusta Mundim; Maran, Bruna Marchesan; Esmerino, Erick A.; Silva, Ramón; Balthazar, Celso F.; Calado, Verônica; Prudêncio, Elane Schwinden

doi:10.1590/fst.12221

Cited by 12 publications

(14 citation statements)

References 39 publications

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“…Góral et al [ 33 ] documented that a low overrun in frozen ice creams is most probably due to a low protein content. This statement is very well supported with the current results where the overrun in all sorbet matrices is significantly low compared to milk-containing ice creams [ 34 ]. Furthermore, Senanayake et al [ 35 ] also validate that fruit ice creams are characterized with lower overrun.…”

Section: Resultssupporting

confidence: 90%

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Petkova

Doykina

Alexieva

et al. 2022

Foods

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Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the “Laskava” (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts.

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Section: Resultssupporting

confidence: 90%

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Petkova

Doykina

Alexieva

et al. 2022

Foods

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“…This is probably due to the lower sugar content of these two samples. Camelo-Silva et al (2022) produced ice cream using by skimmed milk (ice cream 1) and concentrated milk (ice cream 2) and found that the overrun value of ice cream 2 had a higher than ice cream 1. This difference can be explained with the physicochemical composition of the ice cream 2 due to the protein content of ice cream 2.…”

Section: Overrunmentioning

confidence: 99%

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

et al. 2023

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The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the ice cream mixes were determined as 0.03-35.08 Pas n and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from -25.87 mV to -33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (ΔT), and enthalpy of fusion (ΔH f ). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream.

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“…More specifically, Camelo‐Silva et al. (2022) freezed concentrated milk until the third stage and used the sample from the first stage for ice cream production (Ice cream 1). This ice cream was contrasted to the ice cream from regular milk (Ice cream 2), and the authors concluded that Ice cream 1 presented good chemical, physical, rheological, and microstructural properties.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, FC has been revealed to be very efficient in the maintenance of bioactive compounds, volatile compounds, and biological activity (cytotoxic activity and antioxidant) due to the low temperature (below 0°C) used in the process (Gunathilake, 2020). Therefore, the beneficial effects of FC have been newly reported in blueberry juice (Casas‐Forero, Orellana‐Palma, et al., 2021; Casas‐Forero et al., 2020a, 2020b), strawberry juice (Adorno et al., 2017), orange juice (Haas et al., 2022), pineapple juice (Orellana‐Palma, Zúñiga, et al., 2020), waste potato juice (Kowalczewski et al., 2019), apple juice (Ding et al., 2019; Qin et al., 2019), broccoli extract (Azhar et al., 2020), green tea (Meneses et al., 2021), milk (Camelo‐Silva et al., 2022; Machado Canella et al., 2020), and whey (Barros et al., 2022; De Liz et al., 2020). More specifically, Camelo‐Silva et al.…”

Section: Introductionmentioning

confidence: 99%

Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients

Dantas

Orellana‐Palma

Kumar

et al. 2022

Journal of Food Science

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Lactose‐free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason, concentrating on this food is a good alternative for increasing its versatility and usability in different dairy industry segments. Block freeze concentration (BFC) is a simple technology used to concentrate liquid foods through ice crystal formation and subsequent removal of water. Thus, this work aimed to test two variants of the BFC technique on lactose‐free milk concentration. In the first approach, it was investigated the centrifugation‐assisted BFC of skim lactose‐free milk by applying a factorial experimental design. Temperature, time, and rotation speed were the factors, and the response variables included the concentrate yield, concentration index, and efficiency of the process. Concentrate yield and concentration index were mainly affected by the centrifugation temperature. On the other hand, individual factors did not have a significant effect on the efficiency, only their interactions. In the case of centrifugation‐assisted BFC in a single step, the condition at 40°C, 70 min, and 4500 rpm was considered the best, given the highest values of efficiency and concentrate yield (80.87 and 67.02, respectively), and still an excellent value for concentration index (2.05). Conversely, the condition at 30°C, 45 min, and 3500 rpm was chosen to integrate a freeze concentration process in two stage. Then, the ice obtained from the first cycle was subjected to the vacuum‐assisted BFC, which consisted in the second cycle. The concentrate obtained from the vacuum‐assisted BFC presented contents of total solids, carbohydrates, and protein 2.95, 3.00, and 2.91 times more than the initial lactose‐free milk, respectively. Therefore, we believe that the concentrates obtained can be used for the development of innovative lactose‐free dairy products. Practical Application Using concentration processes in the dairy industry can significantly contribute to enhancing the overall efficiency of milk processing since huge quantities of water from milk can be reduced, increasing the total solids content. In turn, dairy products that provide a high amount of solids (especially protein) are gaining in popularity among consumers, with consequent interest from researchers. In addition, milk concentration shows advantages in terms of processing, packaging, transportation, and handling. Since most changes occur in an aqueous environment, the removal of some parts of water results in the preservation of milk. It is noteworthy that dairy industries are concerned principally with food preservation, green technologies, and the production of high‐quality products. Thus, concentration processes could favor the development of milk products rich in proteins to meet certain demands on functional and nutritional properties, for example in beverages and formulated food.

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Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Cited by 12 publications

References 39 publications

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients

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