Optimization of ingredients for the manufacture of soft‐serve ice‐cream (Softy) by response surface methodology (RSM)

The influence of different levels of inulin as fat replacer on the quality of ice cream was investigated. Inulin was added at 2, 4 and 6% to replace milk fat and the experimental ice creams were compared to a control with 10% milk fat. The chemical composition, overrun, water activity, viscosity, melting rate, hardness and colour value were determined. Sensory properties of the ice cream samples were evaluated during storage. The overall acceptability of ice creams prepared with 2 and 4% substitution were similar to the control.

Section: Introductionmentioning

confidence: 99%

The effect of inulin as a fat replacer on the quality of low‐fat ice cream

Tiwari

Sharma

Kumar

et al. 2014

Section: Introductionmentioning

confidence: 99%

“…From the statistical and practical viewpoints, the response surface methodology (RSM) has been employed for optimising levels of ingredients in many drink formulations (Sharma et al 2003;Rai et al 2004;Singh et al 2008), in order to change those levels and consider their effect on rheological properties of milk drinks (Penna et al 2006). Further, this tool allows the generation of mathematical relationships.…”

Section: Introductionmentioning

confidence: 99%

The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam

Ramírez‐Sucre

Vélez‐Ruiz²

2011

This research was conducted to study physicochemical and flow properties of a milk drink with the inclusion of caramel jam in relation to formulation and storage. The systems were prepared, by following a Box Behnken experimental design, including fat, gum, and flavour as variables; drinks were successfully analysed through 3 weeks of storage. Density and moisture of drinks were stable through the storage time, in contrast to acidity, colour, pH, and flow properties; the hydrocolloid content had greatest influence on rheological properties. A contour surface methodology was used to establish the corresponding relationship of three flow parameters affected by the studied variables.

“…This technique has been successfully employed in the past for optimizing process parameters and ingredient levels in many food formulations such as high‐fruit low‐sugar peach nectar (Pastor et al . 1996); soft‐serve ice cream (Sharma et al . 2003); and mosambi juice (Rai et al .…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology

Singh

Tiwari

Singh

et al. 2008

The malted milk beverage was prepared with varying levels of milk fat, wort and stabilizer–emulsifier mix using response surface methodology. Milk fat had a significant effect on all sensory attributes at the linear, quadratic or interactive levels. Wort level affected the flavour of the beverage at the linear (P < 0.01) term. The addition of stabilizer–emulsifier mix enhanced the overall acceptability of the product by significantly affecting the flavour (P < 0.01) and mouthfeel (P < 0.01). The optimum levels of ingredients to manufacture acceptable quality malted milk beverages were 1.93 g/100 g milk fat, 62.96 g/100 g wort and 0.09 g/100 g stabilizer–emulsifier mix.