Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties

Carvalho, Carolina Corrêa de; Bodini, Renata Barbosa; Sobral, Paulo José do Amaral; Oliveira, Alessandra Lopes de

doi:10.1590/fst.79721

Cited by 8 publications

(9 citation statements)

References 41 publications

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“…Figure 1A showed that the slope of the shear rate versus shear stress graphs of the ice cream mixes decreased with increasing shear rate, demonstrating that the viscosity of all samples reduced with increasing shear rate (Figure 1B). As seen in Figure 1B, all ice cream mixes showed a clearly pseudoplastic (shear-thinning) behaviour (Carvalho et al, 2022). The highest viscosity value was the ice cream sample prepared with S1 salep (IC-S1).…”

Section: Steady Shear Rheological Properties Of Ice Cream Mixesmentioning

confidence: 89%

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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Section: Steady Shear Rheological Properties Of Ice Cream Mixesmentioning

confidence: 89%

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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“…Probably the higher concentration of fat was a decisive factor in explaining the lower meltdown rates (Guinard et al, 1997;Stampanoni Koeferli et al 1996;Carvalho et al, 2022;Frøst et al, 2005) observed in the traditional formulation and in formulation 1 (Table 2; Figure 1). On account of fat acts as a physical barrier to the growth of ice crystals (Donhowe et al, 1991) as well as decreases heat transfer (Goff & Hartel, 2013).…”

Section: Physicochemical Characteristics Of Ice Cream Formulationsmentioning

confidence: 99%

“…The fat content, the fat globules, and agglomerates size, as well as their crystallization, the air incorporation, the stabilizers, the ice crystals size and the total solids content, among others, can influence the meltdown rate (Goff and Hartel, 2013). It is also worth noting that the higher fat content tends to promote greater incorporation of air and, consequently, a higher melting point, contributing to a more stable product (Carvalho et al 2022). Thus, the lower the air incorporation rate, the higher is the meltdown rate.…”

Section: Physicochemical Characteristics Of Ice Cream Formulationsmentioning

confidence: 99%

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

et al. 2023

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The homemade ice cream formulations produced from the partial replacement of dairy fat with unripe banana biomass (UBB) were elaborated and characterized. Formulations 1, 2 and 3 with 2.6%, 12.5% and 21.9% of reconstituted UBB, respectively in partial replacement of heavy cream were compared to the traditional formulation (0% UBB and 100% of heavy cream). The characterization included: physicochemical, microbiological, and sensory analyses. Fat reduction of at least 22.6% in centesimal composition were noticed among the formulation with UBB (p < 0.05). The titratable acidity and meltdown rate of the formulations increased with the addition of UBB and fat reduction. The sensory analysis showed that the preference of the panellists reduced with substitution of cream for UBB. The traditional formulation and formulation 1 were the most preferred. There was no difference in the attributes of overall impression, appearance, creamy texture, color, sweet taste and vanilla flavor between the traditional formulation and formulation 1 in the acceptance test. It was also found that the intention to consume those same formulations was positive. Therefore, the production of ice cream using prebiotic fat replacers are an interesting option to be explored in an attempt to combine sensory acceptance with health benefits.

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“…The production of ovine’s and caprine’s yoghurts and frozen yoghurts has also followed this trend. Several research works refer to the use of ewe’s [ 32 , 33 , 34 , 35 , 36 , 37 ] and goat’s [ 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ] milks in the production of ice creams with functional properties. In addition, several authors reported the potential medicinal properties of small ruminant’s milks and dairy products [ 51 , 52 , 53 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

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Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

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Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties

Cited by 8 publications

References 41 publications

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

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

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

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