Impact of Konjac Glucomannan on Ice Cream-like Properties

Abo-Srea, M. M.; Emara, E. A.; El-Sawah, T. H.

doi:10.3923/ijds.2017.177.183

Cited by 5 publications

(5 citation statements)

References 6 publications

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“…This could be attributed to the high fiber content of konjac gum being associated with increased viscosity and water binding ability in ice cream [16]. The findings of this study were similar to those of Metwaly et al [18]. Guven et al [25] produced Kahramanmaraş-style ice cream using only salep, locust bean gum (LBG), CMC, guar gum, and S. alginate combinations and discovered that samples containing only salep dropped the earliest, which corresponded to the findings of this study.…”

Section: The Melting Properties and Fat Destabilization Of Ice Cream ...supporting

confidence: 91%

“…This could be attributed to the high fiber content of konjac gum being associated with increased viscosity and water binding ability in ice cream [16]. The findings of this study were similar to those of Metwaly et al [18]. In general, the first dropping and complete melting times of konjac gum ice cream samples were statistically longer (p < 0.01) than those of salep-added samples (Figure 3).…”

Section: The Melting Properties and Fat Destabilization Of Ice Cream ...supporting

confidence: 89%

“…In addition, significant results for viscosity were obtained in relation to treatments and storage period. The difference in stabilizer/emulsifier combination had a significant impact on body/texture, flavor, and taste [18]. Palsgaard (PG) is an emulsifier and stabilizer used in ice cream.…”

Section: Introductionmentioning

confidence: 99%

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An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

Özdemir

2023

Gels

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This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), Palsgaard (PG), and no emulsifier/emulsifier-free (NE)). It was determined that the overrun ratio of ice cream samples containing milk fat was higher than that of samples containing oleogel, and the viscosity of the ice cream mix containing Palsgaard and oleogel was greater than that of the mix with other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) or monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of the samples with konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of the samples with milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher (p < 0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher (p < 0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the samples with added milk fat as fat source, salep, and PG as emulsifier. Among the samples with added oleogel as the oil source, they liked the sample added with oleogel as fat source, konjac gum, and no emulgator more.

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Section: The Melting Properties and Fat Destabilization Of Ice Cream ...supporting

confidence: 91%

“…This could be attributed to the high fiber content of konjac gum being associated with increased viscosity and water binding ability in ice cream [16]. The findings of this study were similar to those of Metwaly et al [18]. In general, the first dropping and complete melting times of konjac gum ice cream samples were statistically longer (p < 0.01) than those of salep-added samples (Figure 3).…”

Section: The Melting Properties and Fat Destabilization Of Ice Cream ...supporting

confidence: 89%

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An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

Özdemir

2023

Gels

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“…Table 2 shows that the physicochemical properties of YIC containing 10% fat (10% -fat YIC) possessed a lower pH than YIC containing 2% fat (2%-fat YIC). This may be because the YIC with a higher fat content contained a predominance of fatty acids rather than the lower fat content in YIC [16]. Thus, the higher fatty acid content could lower the pH of the YIC.…”

Section: Physicochemical Properties Of Yicmentioning

confidence: 99%

Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics

Toommuangpak,

Thaiudom

2023

Preprint

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Yogurt ice cream (YIC) containing Bifidobacterum longum subsp. longum TISTR 2195 (B. longum) with different fat contents (2 and 10% fat) and prebiotics (galacto-oligosaccharide, GOS and fructo-oligosaccharide, FOS) was investigated for its physicochemical properties, microstructure, and survival of B. longum during storage time and in a simulated gastrointestinal tract. Fat contents affected pH, fat particle size, hardness, melting rate, and solid-like characteristic of ice cream while FOS seemed to enhance the hardness and elasticity of YIC better than GOS due to less solubility and denser microstructure which exhibited more solid-like properties than YIC containing GOS. The interaction effect of fat content at 10% fat and FOS in YIC seemed to promote more sensorial acceptance than the ice cream containing 2% fat and GOS. The fat content, concentration of prebiotics, and type of prebiotics were attributed to the survival of B. longum in YIC. Moreover, the survival number of B. longum in YIC during storage for 180 days and in the simulated gastrointestinal tract was still in 106 CFU g-1, which is considered to benefit human health. Finally, probiotic YIC in this study could be used as a guide for functional ice cream manufacture future.

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“…Some authors have previously used natural products to replace stabilizers. Abo‐Srea, Emara, and EL‐Sawah () used konjac fiber as an alternative to stabilizers for ice cream production. Other studies reported the use of hydrocolloids from grains as stabilizers, such as chia mucilage, basil gum, and flaxseed gum (Campos, Ruivo, da Scapim, Madrona, & de Bergamasco, ; El‐Aziz et al, ; Javidi, Razavi, Behrouzian, & Alghooneh, ).…”

Section: Introductionmentioning

confidence: 99%

Functionality of freeze‐dried berry powder on frozen dairy desserts

Bilbao‐Sainz

Thai

Sinrod

et al. 2019

J Food Process Preserv

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In the present work, the use of different freeze‐dried berry powders as stabilizers to avoid the melt‐down of frozen desserts was investigated. Samples were prepared using 3.5% freeze‐dried berry powder (strawberry, raspberry, blackberry, and blueberry) and compared with a control containing no berries. The addition of strawberry or raspberry powder completely prevented the melt‐down of the frozen desserts. These samples retained their original shapes once the ice crystals melted. Blackberry powder prevented the melting of the frozen desserts, but the foam structure collapsed and lost its original shape. The incorporation of blueberry powder did not prevent the melting of the frozen desserts. The blueberry samples showed phase separation with a fraction of clear serum. Practical applications Freeze‐dried strawberries and raspberries could be used to replace stabilizers in the production of “clean label” and nutritionally enhanced ice creams. Also, the production of frozen dairy desserts that do not melt at ambient temperature will allow the creation of complex structures using new technologies, such as 3D printing under ambient conditions.

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Impact of Konjac Glucomannan on Ice Cream-like Properties

Cited by 5 publications

References 6 publications

An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

Physicochemical and Oscillatory Properties, Microstructure, and Survival of Bifidobacterum longum subsp. longum TISTR 2195 of Yogurt Ice Cream with different Fat Contents and Prebiotics

Functionality of freeze‐dried berry powder on frozen dairy desserts

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