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

Zambrano-Mayorga, Luis Felipe; Ramírez-Navas, J.S.; Ochoa-Martínez, Claudia I.

doi:10.15446/dyna.v86n208.72603

Cited by 5 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A similar suggestion was made in another study, where the authors associated the drop in enthalpy values with changes in freezable water content rather than the moisture content of the samples [32]. In addition, the change in the measured enthalpy of melting can be affected by the addition of minerals and, consequently, results in a change in the heat capacity of the tested samples [38,39]. In the course of the study, glass transition measurements were also carried out for the reference sample and ice masses containing the mineral preparation added at different percentage contents.…”

Section: Resultssupporting

confidence: 69%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

View full text Add to dashboard Cite

Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2–59.9% and 55.2–65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

show abstract

Section: Resultssupporting

confidence: 69%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Moreover, Góral et al [26], in ice cream based on coconut milk, proved that the melting resistance was weaker in samples with a higher addition of inulin. Zambrano-Mayorga et al [35] reported that the melting time in milk ice cream ranged from 19.5 to 31.5, with changes in the amount of whey powder and sweeteners.…”

Section: The Physical Characteristic Of Milk Ice Creammentioning

confidence: 99%

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

2023

View full text Add to dashboard Cite

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.

show abstract

“…Table 2 show the influence of stabilisers and the homogenisation process on the density of ice-cream mixes. Overall, the density of the ice-cream mixes varies with composition and it can be changed by the variable amount of ingredients [26,27]. Additionally, the increasing density of the ice-cream mix is not a desirable factor, due to the fact that it could have a detrimental influence on the overrun of ice cream [28].…”

Section: The Density Of Ice-cream MIXmentioning

confidence: 99%

Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production

et al. 2021

View full text Add to dashboard Cite

A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food industry, there are considerably more requirements for food manufacturers. This study aimed to determine the influence of different ingredients and selected stabilisers (iota carrageenan and its acid and enzymatic hydrolysates) on the physicochemical properties of ice-cream mixes. The effect of maturation during 24 h on the selected properties was also observed. The particle size distribution, stability, density, viscosity and morphology after preparation and after 24 h of maturation at the temperature of 4 °C were tested. Finally, it was found that the addition of stabilisers and the homogenisation process caused a decrease in the particle size diameter and they contributed to the obtained higher value of viscosity in comparison to samples without stabilisers. Moreover, the use of stabilisers and the homogenisation process negatively affected the stability of the ice-cream mix due to the fact that the stability rate (TSI) was about 6.0. The data provided by this paper are valuable for intensifying the potential application of vegan ice cream. Additionally, this product may be useful to reduce agricultural waste and for fundamental product development as an alternative beneficial food product in the close future.

show abstract

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

Cited by 5 publications

References 29 publications

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production

Contact Info

Product

Resources

About