Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream

Roland, Ann M.; Phillips, Lance G.; Boor, Kathryn J.

doi:10.3168/jds.s0022-0302(99)75451-2

Cited by 76 publications

(63 citation statements)

References 6 publications

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“…Polydextrose is a polysaccharide commonly used as fat-mimetic in low-fat dairy products and it is also used to replace sugars in various desserts (Mitchell, 1996;Roland, Phillips, & Boor, 1999). Polydextrose has been reported to mask unpleasant flavours by its ability to interact by polar, hydrogen bonds or dipole-dipole interactions (Plug & Haring, 1993).…”

Section: Stimulimentioning

confidence: 99%

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Ares

Barreiro

Deliza

et al. 2009

Food Research International

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Section: Stimulimentioning

confidence: 99%

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Ares

Barreiro

Deliza

et al. 2009

Food Research International

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“…Se registró el tiempo de derretimiento total del helado, controlando la temperatura a 24-25 °C, mediante un sistema de aire acondicionado (Roland et al, 1999;Rincón et al, 2002;Dervisoglu, 2006).…”

Section: Determinación De La Tasa De Derretimientounclassified

“…Se mantuvieron a esta temperatura hasta el momento del análisis. Se utilizó un texturómetro TAXTPlus equipado con una celda de carga de 50 kg, empleando una celda cilíndrica de 2,5 cm de diámetro, cuya velocidad de penetración fue de 2 mm/s a una distancia de 20 mm (Roland et al, 1999;Sofjan y Hartel, 2004). Por medio de una prueba de compresión se establecieron las variables de dureza, energía y adhesividad.…”

Section: Evaluación De La Texturaunclassified

Características fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal.

2015

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RESUMENCaracterísticas fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal. El objetivo del presente trabajo fue determinar el efecto de la proporción de leche caprina y bovina sobre las características sensoriales y fisicoquímicas del helado saborizado con grasa vegetal. En Costa Rica, en el año 2010, se evaluó el efecto de tres porcentajes de inclusión de leche (100% cabra, 100% vaca y mezcla 50%:50%) y de diferentes sabores (fresa, topping de fresa y vainilla) sobre el aireamiento, textura, derretimiento, color y aceptación de helados con grasa vegetal. Ningún parámetro dependió del tipo de leche (p>0,05), mientras el aireamiento varió entre lotes (p<0,05). Existió una interacción sabor*tipo de leche para el derretimiento, dureza y pH, atribuibles a la adición de topping. En la medición colorimétrica hubo efecto significativo de las variables L*, a* y C* del sistema CIE sobre la variable sabor (p<0,05), y una interacción tipo de leche*sabor para b* y °h (matiz o tono); fue atribuida al topping y los colorantes. La grasa vegetal y el topping aumentaron el contenido de sólidos totales en la mixtura, asociándose esto a un índice de aireación menor, a un bajo tiempo de derretimiento y mayor firmeza. Un análisis de conglomerados del agrado sensorial diferenció tres grupos: el 1 (15,25%) que gustó de todos los productos, el 2 (62,71%) que gustó medianamente de todos ellos, y el 3 (22,03%) que no manifestó agrado o desagrado. Los grupos 2 y 3 mostraron mayor agrado por productos con topping. Tanto los resultados obtenidos en el panel sensorial, como las caracterizaciones físico-químicas e instrumentales, muestran que el tipo de leche utilizada en la elaboración de helados no fue un factor determinante, por lo que puede ser factible elaborar helados con leche de cabra y obtener un producto de calidad y buena aceptación.Palabras clave: lácteos, textura de los alimentos, calidad de los alimentos, color de los alimentos. ABSTRACTPhysicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat. The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50%) were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla) on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05), while overrun varied between batches (p<0.05). There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05), and an interaction type of milk*flavor for parameters b* and °h (tint or hue) was attributed to topping and colorants. Both vegetable f...

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“…Many studies have been carried out on the effect of fat substitution on ice cream properties (e.g. Ohmes et al, 1998;Roland et al, 1999;Specter and Setser, 1994). Kilara (1998) concluded that presently no ideal fat substitute is available in the marketplace.…”

Section: Fat and Fat Substitutesmentioning

confidence: 99%

Behaviour of casein micelles at conditions comparable to those in ice cream

Jonkman

Walstra

Boekel

et al. 1999

International Dairy Journal

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Abstract:The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behaviour of casein in ice cream plasma was not known and could not be predicted and is expected to be important for the properties of ice cream, the behaviour of casein micelles in ice cream plasma and the influence of several processing steps on its behaviour was studied. Properties of casein micelles in ice cream plasma obtained at -10°C were studied. Structure and behaviour of the casein micelles did not differ greatly from those in milk. A slightly increased amount of salts was associated with the micelles in ice cream plasma and fewer submicelles and small micelles were present. The increase in size was primarily due to fusion of micelles. The properties of the micelles in ice cream could be explained by the two conditions which differ of milk: high concentration of milk components and low temperature. Preheating did hardly affect the properties of casein micelles in ice cream.In a model frozen yoghurt plasma nearly all the calcium and inorganic phosphorus was present in the serum. Frozen yoghurt plasma formed a gel during storage, due to aggregation of casein particles. The rheological properties of the gel changed during storage, presumably due to rearrangement of the casein network.The effects of type of acidulant, addition of various salts, concentration and preheat treatment on aggregation of casein micelles in skim milk in the cold were studied. The pH of aggregation was strongly influenced by the activity of divalent cations. At pH 4.7 at 3°C casein micelles aggregate if the calcium ion activity is 2.5 mM or lower. At higher calcium ion activities the casein micelles appear stable against aggregation. By varying the calcium ion activity of skim milk, the pH and temperature of aggregation in the cold can be changed.Contents

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Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream

Cited by 76 publications

References 6 publications

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Características fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal.

Behaviour of casein micelles at conditions comparable to those in ice cream

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