Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

Tsevdou, Maria; Gogou, Eleni; Dermesonluoglu, Efimia; Taoukis, Petros

doi:10.1016/j.jfoodeng.2014.07.002

Cited by 16 publications

(17 citation statements)

References 33 publications

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“…-5 ~ -18 o C) with imposed oscillation temperatures (e.g. ±2.5 o C) have been previously observed [10,23,35,36]. It is pointed out that the performed thermal cycling in this study leads to much higher coarsening rates than isothermal storage at a certain temperature due to the temperature oscillations which, through observed melting-recrystallization process, increases the rate of the coarsening process [23].…”

Section: Accepted Manuscript 11supporting

confidence: 55%

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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Guo

Kazantsev

et al. 2018

Journal of Food Engineering

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Section: Accepted Manuscript 11supporting

confidence: 55%

“…mouthfeel, taste, appearance, etc.) and the product's shelf-life [6][7][8][9][10]. For example, the microstructural change at different storage temperatures has been shown to alter ice cream's viscoelastic properties and hence the oral sensory perception of it [10].…”

Section: Introductionmentioning

confidence: 99%

Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Guo

Kazantsev

et al. 2018

Journal of Food Engineering

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“…Ice cream is a delicious frozen dairy product consisting of two phases: a continuous phase comprising sugars, proteins, salts, polysaccharides and water, and a disperse phase which consists of ice crystals, air bubbles and partially coalesced fat globules. [2] In the past, it was considered an indulgent category of food items, but ice cream has now developed to a stage where it is largely and gladly perceived as a snacking alternative by consumers. [3] According to Aboulfazli et al [4] ice cream possess nutritional properties from its major ingredient (milk) even though it does not offer any health benefits.…”

Section: Introductionmentioning

confidence: 99%

Effect of roselle extracts on the selected quality characteristics of ice cream

Singo

Beswa

2019

International Journal of Food Properties

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In this study, different concentrations of aqueous extracts (5%, 10%, 15%, and 20% w/v) from roselle (Hibiscus sabdariffa) calyces were incorporated in formulations of soft-serve ice cream as functional additives. The roselleflavored ice cream was evaluated for physico-chemical properties (color, viscosity, pH, total solids, total titratable acidity, meltdown rate, overrun) and descriptive sensory properties. High concentration of roselle extracts had an effect on the colour of ice cream as shown by an increase (0-1.50) in redness (+a*-values) whilst the lightness (L*-values) of the ice cream decreased (80.30-64.20). As the concentration of roselle extracts increased in the formulation, the meltdown rate of the ice cream also increased from 0.74 to 2.33 g/min whilst a gradual decrease in viscosity (238.3 to 242.3 cP) was observed compared to the control (246 cP). The overrun progressively increased (14.01-33.49%) as the concentration of roselle extracts increased. The pH and total soluble solids significantly decreased (6.8-6.3 and 35.5-25.6°Brix, respectively) at higher concentrations of roselle extracts whilst total titratable acidity increased (0.16-1.5 g of malic acid per 100 g). The results of this study suggest that the ice cream sample with 5% roselle extract has a potential as a functional ice cream since it exhibited high overrun, low meltdown, desirable viscosity, high total solids and light color intensity. This ice cream was described by sensory panel as cream white, sweet and milky with vanilla flavor. The ice cream could be acceptable as consumers are familiar with its descriptive sensory properties. ARTICLE HISTORY

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“…The quality of ice cream typically decreases over storage because of an increase in size of ice crystals (Goff and Hartel, 2013), among other factors. A substantial amount of work has focused on the effects of storage temperature and temperature fluctuations on ice-crystal growth (Donhowe and Hartel, 1996a,b;Park et al, 2015), viscoelastic behavior (Tsevdou et al, 2015), and sensory quality, using descriptive panels (Conforti, 1994;Buyck et al, 2011). However, few studies (Tsevdou et al, 2015) have investigated changes in consumer acceptability of ice cream after storage.…”

mentioning

confidence: 99%

“…In a study of the sensory quality of frozen desserts with different sources of milk fat, Abd El-Rahman et al (1997) reported a decrease in overall liking following storage. Likewise, Tsevdou et al (2015), using a trained panel (n = 10), observed a decrease in acceptability of ice cream over time as well as a storage-temperature dependence, although obtaining affective ratings from trained panelists is generally not advised.…”

mentioning

confidence: 99%

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Rolon

Bakke

Coupland

et al. 2017

Journal of Dairy Science

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Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream.

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Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

Cited by 16 publications

References 33 publications

Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Effect of roselle extracts on the selected quality characteristics of ice cream

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

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