Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

Klesment, Tiina; Stekolštšikova, J.; Laos, Katrin

doi:10.3176/proc.2014.2.09

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…The viscosity is a very important parameter for frozen dessert, providing a desirable texture to these products. In systems with hydrocolloids addition, the viscosity of the fluid is variable, as reported by Klesment et al (2014), who observed that increased viscosity in ice cream resulted from the association between guar gum and carrageenan.…”

Section: Rheological Parametersmentioning

confidence: 83%

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

et al. 2018

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A complete factorial design (2) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.

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Section: Rheological Parametersmentioning

confidence: 83%

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

et al. 2018

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Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Henden,

Gümüş,

Kamer

et al. 2024

Food Chemistry

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Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream

Zambrano-Mayorga¹,

Ramírez-Navas²,

Ochoa-Martínez³

2019

DYNA

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Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product.

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Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

Cited by 4 publications

References 27 publications

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream

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