Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

Adhikari, Bhaskar Mani; Truong, Tuyen; Prakash, Sangeeta

doi:10.1016/j.idairyj.2020.104789

Cited by 24 publications

(12 citation statements)

References 36 publications

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“…The remaining ice cream (CP, CC, CA and CCF) also tended to increase the brightness of the ice cream, but the differences were not significant. This color change in ice cream samples was due to ice crystals and air bubbles inside the ice cream formed during whipping during freezing [ 81 ].…”

Section: Resultsmentioning

confidence: 99%

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk

Znamirowska

Pawlos

et al. 2021

Animals

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The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

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Section: Resultsmentioning

confidence: 99%

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Kowalczyk

Znamirowska

Pawlos

et al. 2021

Animals

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“…A negative correlation (r 2 = −0.65) was found between stress yield and overrun (Figure 4d). Similarly, Adhikari et al [19] mentioned that the overrun is negatively correlated with ice cream texture. This could be due to the presence of the larger volume of a compressible dispersed part (e.g., the large ice crystals), which leads to less resistance to an applied force.…”

Section: Overrun Evaluationmentioning

confidence: 94%

“…Overrun was determined according to the method described by Adhikari et al [19]. First, 100 mL of ice cream mixtures were weighed, and the same volume was weighed again after the ice cream-making process.…”

Section: Overrun Analysismentioning

confidence: 99%

“…The increase in THY and VAN cohesiveness and consistency might be due to the changes in the hydrophobic core of yolk granular molecules in the ice cream. Moreover, the increase in texture levels of ice cream is generally related to the reduction in the growth rate of ice crystals in the ice cream [19]. Jardines et al [22] reported that thermal properties (such as melting rate and spreadability) are correlated with textural properties wherein sample resistance to the compression process is proportional to ice cream temperature stability.…”

Section: Texture Propertiesmentioning

confidence: 99%

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Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Gouda

Sheng

Aadil

et al. 2021

Foods

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Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p < 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.

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“…Ice cream is one of the most appreciated milk derivatives (Tsuchiya et al, 2017). It is considered a colloidal system (1nm to 1 μm in size particle system), consisting of crystals, air bubbles with crystalized fat and water in a highly concentrated sugar solution, containing hydrocolloids, casein micelles and other proteins (Adhikari et al, 2020;Aloglu et al, 2018;Homayouni et al, 2018). It is important to point out that ice cream chemical composition determines several structural and quality parameters of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach

Pereira

Schmidt

Kalschne

et al. 2020

RSD

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This study aimed to evaluate the ice cream crystal content considering the addition of enzymes lactase (0.3% to 0.9%) and transglutaminase (0.6% to 7.4%), employing different incubation temperatures (13 to 47 °C) through a 23 central composite rotatable design (DCCR). The crystals content was estimated by ice cream scattering in blades and the crystals images were obtained with a bright field optical microscope for counting and determining the crystals size using Image J software. All ice cream treatments prepared at 40 oC (T2, T6, and T8) and TA2 treatment (T2 treatment similar formulation) showed small content of crystals if compared with the temperatures of 20 and 30 ºC; it was probably associated with a large presence of air bubbles, fat globules and probably some casein micelles, making them ideal for small crystals agglomeration that form a firmer, smooth and cohesive texture. Moreover, the combined use of lactase and transglutaminase enzymes in the ice cream is viable, efficient and an easy technology for ice cream production. Furthermore, the use of response surface methodology was effective in selecting the best formulation in relation to desirability features ensuring its use in the ice cream development.

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Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

Cited by 24 publications

References 36 publications

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach

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