Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

Lozano, Ermides; Padilla, Karen; Salcedo, Jairo G.; Arrieta, Andrés Adolfo Amell; Andrade-Pizarro, Ricardo

doi:10.3390/polym14153142

Cited by 10 publications

(5 citation statements)

References 44 publications

(67 reference statements)

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“…According to several studies, the pseudoplastic behavior of ice cream mixes have a flow index (n) below unity. The flow indices values both in Ostwald de Waele and Herschel-Bulkley models were 0.5286-0.5414 and 0.7459-0.7667, respectively, and remained in agreement with the literature data concerning various additives [58][59][60]. Surprisingly, in the samples with the addition of minerals at concentrations of 0.5% and 0.8%, a sudden and significant decrease in yield stress (σ 0 ) was observed (Table 4).…”

Section: Ice Cream Mixes Rheological Behaviorsupporting

confidence: 86%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

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Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2–59.9% and 55.2–65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

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Section: Ice Cream Mixes Rheological Behaviorsupporting

confidence: 86%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

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“…These high percentages of thixotropy may be due to the addition of some thickeners or stabilizers [25]. This behavior has been reported for dairy cream with some natural stabilizers [26,27], ice cream [28], and yogurt [29]. Furthermore, for the "sueros costeños" that present time dependence, the ascending curve is greater than the descending curve, so they show a positive thixotropy, where the viscosity decreases with time due to a change of the internal structure when a strain is applied.…”

Section: Rheological Behavior Of "Suero Costeño"supporting

confidence: 52%

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Ruiz-Petro,

Torres-Ruiz,

Simanca-Sotelo

et al. 2024

Preprint

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"Suero costeño" a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region and has a variety of uses. The objective was to characterize the physicochemical and rheological properties of “suero costeño” produced in department of Córdoba-Colombia. Samples of " suero costeño " were obtained from local producers, characterized physicochemically (protein, fat, crude fiber, moisture, ash, carbohydrates, chlorides, pH and acidity), and rheologically (stationary tests), adjusting their behavior to the power-law model. The results show great variability in the physicochemical characteristics of the “suero costeño” made by the different artisanal producers, classifying it as a full-fat sour cream or light sour cream, and values of protein, pH and acidity similar to similar traditional dairy products from other countries, such as Reindeer sour cream and Curd or cottage cheese. “Suero costeño” can be classified as a pseudoplastic fluid and depending on the raw materials used and the production process, some present thixotropy, which may be the product of interactions between proteins and fats, which cause changes in the internal structure. Due to this great variability in its physicochemical and rheological characteristics, it is necessary to standardize the process of producing to improve the marketing of this Colombian culinary product.

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“…Ultrasound facilitates the even distribution of all components in the ice cream mixture, including fat globules, while also providing the pasteurization effect. Previous studies have also shown that mucilage, such as chia seed mucilage [27,68], yam mucilage [69], and BSG [70], can be used as stabilizers in ice cream, resulting in similar characteristics to those obtained with commercial stabilizers (GG). Ice cream samples with mucilage exhibited higher degrees of aeration, longer melting times, and freezing point temperatures ranging from −6.1 to −2.8 • C.…”

Section: Physical Properties Of Ice Creammentioning

confidence: 91%

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

Kozłowicz,

Krajewska,

Nazarewicz

et al. 2023

Applied Sciences

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The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)−1]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)−1]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods.

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Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

Cited by 10 publications

References 44 publications

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

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