Influence of formulation on the structural networks in ice cream

Granger, C.; Léger, A.C.; Barey, P.; Langendorff, V.; Cansell, Maud

doi:10.1016/j.idairyj.2004.07.009

Cited by 120 publications

(95 citation statements)

References 19 publications

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“…Natural additives that are used can give good sensorial properties, nutritional values (such as, vitamins, minerals, organic acids, fibre, antioxidants and colour etc.) and health benefits to the ice creams (Granger et al 2005). Therefore, ice cream industry has shown an important developments in recent years .…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, ice cream industry has shown an important developments in recent years . (Koxholt et al 2001;Granger et al 2005). For this purpose, different types of ingredients (fresh or dried fruits, marmalade, fruit juice, probiotics and other additives) and processing technologies have been used by industrialists and as a result of this, ice cream has become a product to be consumed in all seasons in the world (Çakmakçı et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a * and b * colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L * , propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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“…The chemical composition of ice cream determines several important structural and sensory parameters involved in the quality of the final product (GRANGER et al, 2005;SANTOS, 2009a). Conventional ice cream formulations have high concentrations of sugar and fat.…”

Section: Introductionmentioning

confidence: 99%

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Santos¹,

Silva²

2012

Ciênc. Tecnol. Aliment.

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“…The products related to ice cream have also become important in the ice cream industry. The ingredients and processing steps required to produce good ice cream are well known and are employed worldwide (Segall & Goff 2002;Granger et al 2005). The trend towards natural products with emphasis on quality has in general led to an increase in the development of new products.…”

mentioning

confidence: 99%

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Temiz¹,

Yeşi̇lsu²

2010

Czech J. Food Sci.

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Temiz H., Yeşilsu A.F. (2010): Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream. Czech J. Food Sci., 28: 538-546.The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter l* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

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Influence of formulation on the structural networks in ice cream

Cited by 120 publications

References 19 publications

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

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