Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

Abstract

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.

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

“…The melting properties of the sorbets containing jujube did not differ significantly. Other authors [ 32 ] have also found that frozen dessert usually liquify for a period of 90 min.…”

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

“…In this research, the alteration of firmness and apparent viscosity happened because BPP and CP released volatile oil during the process into the ice cream mixture which contributed to the differentiation of the firmness and apparent viscosity 9 , 19 . Changes in firmness and apparent viscosity were also found when fermented pepper powder and silver ear mushroom powder were added to ice cream because the volatile compounds and solid content from additional particles or powders can influence the initial and gradual growth of ice crystals and interrupt product native thermodynamic instability 17 , 23 .…”

The Potential of the Oil-Producing Oleaginous Yeast Rhodotorula mucilaginosa for Sustainable Production of Bio-Oil Energy

“…In all experiments, high-purity nitrogen was used as the purge gas, with a flow rate of 50 mL/min. The samples were heated at rates of 4, 6 or 8 • C/min, with a temperature range of 30-300 • C; the initial temperature was 30 to 70 • C, the sample was heated at a rate of 4, 6, or 8 • C/min, then held at 70 • C for 3 min, and next cooled to −60 • C for determining the low-temperature characteristics and thermal stability of the samples [35].…”