Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Abstract

Four milk-based ice cream samples were produced by heating (65°C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5-min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 μm). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times.

Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications

“…The dairy industry has introduced numerous low‐fat and fat‐free ice cream products, aiming to maintain the taste and texture critical for market success without compromising these aspects (Crizel et al ., 2014). Ice cream reformulation is an important step in influencing the physical qualities, structure, behaviour, and sensory quality of the final product (Lomolino et al ., 2023). To create low‐fat ice cream, fat replacers are necessary to mitigate potential defects resulting from fat reduction, such as compromised shape retention, melting resistance, and texture (Akbari et al ., 2019; Yu et al ., 2021).…”