The Effect of Ageing at a Low Temperature on the Rheological Properties of Kahramanmaras-Type Ice Cream Mix

Doğan, Mahmut; Kayacıer, Ahmed

doi:10.1080/10942910600610729

Cited by 23 publications

(14 citation statements)

References 13 publications

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“…[2] One of the most important quality characteristic of ice cream is texture, which is a result of its structure. [3] Ice cream structure is attributed to the macromolecules present in the mix: fat, protein, and carbohydrates. [4] The kind and concentration of ingredients also play an important role in the rheology of ice cream and similar products.…”

Section: Introductionmentioning

confidence: 99%

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Rezaei

Khomeiri

Kashaninejad

et al. 2017

International Journal of Food Properties

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The present study investigated the effect of resistant starch (0, 1%, 2%) and β-glucan (0, 1%, 2%) on the steady and dynamic rheological properties of frozen soy yogurt mixes. The results showed that addition of fibres to the mix caused an enhancement of pseudoplasticity. The power law model was the best model to fit with data. The lowest and the highest of hysteresis loop area belonged to sample containing 1% β-glucan and 2% resistant starch, respectively. Dynamic rheology results showed that storage modulus (G') and loss modulus (G") increased within the frequency range of 0.01-100 Hz. The loss tangent (tan δ) of all samples was above 1, indicating liquid viscoelastic behaviour. Resistant starch at concentration of 2% as compared to β-glucan was a better choice to modify the rheological properties of frozen soy yogurt mixes.

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Section: Introductionmentioning

confidence: 99%

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Rezaei

Khomeiri

Kashaninejad

et al. 2017

International Journal of Food Properties

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“…Ice cream is a frozen dairy product prepared from milk derived and other functional ingredients. [1,2] Milk fat provides body, rich flavor, and typical mouth feel to ice cream. [3] Saturated part of milk fat is criticized for having a detrimental effect on uplifting harmful LDL cholesterol in the human body.…”

Section: Introductionmentioning

confidence: 99%

Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream

Nadeem

Situ

Abdullah

2015

International Journal of Food Properties

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The effect of low melting fractions of milk fat on oxidative stability of ice cream was investigated. Cream was fractionated at three different temperatures (25, 15, and 10 • C), designated as LF-25, LF-15, and LF-10. All the low melting fractions were individually incorporated into ice cream and compared with a control, unmodified milk fat. The other ingredients were the same as in the control. Ice creams were stored at-18 • C for six months and sampled every 30 days. Fractionation induced major changes in the fatty acid composition of all fractions. Concentration of short-chain and long chain unsaturated fatty acids increased in the low melting fractions. Peroxide value and anisidine value of LF-10 increased from 0.23 to 3.95 (meq/kg O 2) and 3.87 to 8.04. Conjugated dienes of control and LF-10 after six months were 1.39 and 4.72 at the same storage period. The flavor score of LF-10 was more than the control and remained indifferent from the control until two months of storage. After six months, the flavor score of LF-10 dropped by 3.6 points as compared to the control, 1.2 points. Low melting fractions of milk fat can be added in the formulation of ice cream to improve its nutritional value with acceptable sensory attributes. However, storage of ice cream formulated from low melting fractions is not recommended for over 60 days at-18 • C.

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“…The soft texture and mouth feel describe the ice cream acceptability during the consumption (Dogan and Kayacier 2007). Figure 2 shows the relationship between shear stress and shear rate in samples containing RS and maltodextrin.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

et al. 2017

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In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

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The Effect of Ageing at a Low Temperature on the Rheological Properties of Kahramanmaras-Type Ice Cream Mix

Cited by 23 publications

References 13 publications

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

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