The effect of salep content on the rheological characteristics of a typical ice-cream mix

Kaya, Sevim; Tekin, Ali

doi:10.1016/s0260-8774(00)00093-5

Cited by 108 publications

(92 citation statements)

References 6 publications

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“…fenômeno foi também observado por Wittinger & Smith (1986), Goff et al (1993), Bolliger et al (2000a), Minhas et al (2000) e Kaya & Tekin (2001). Pôde-se, ainda, observar que a concentração de polpa de mangaba influenciou o aumento da viscosidade.…”

Section: Resultsunclassified

“…Vários estudos têm sido realizados sobre a influência do tipo e da concentração de estabilizantes no comportamento da viscosidade de sorvete (Kaya & Tekin, 2001;Innocente et al, 2002) e sobre o crescimento de cristais de gelo e textura do produto final (Hartel, 1996;Marshall & Arbuckle, 1996). A influência da concentração de estabilizantes que interagem com diferentes constituintes de sobremesas lácticas congeladas também foi estudada (Wittinger & Smith, 1986;Bolliger et al, 2000a;Minhas et al, 2000;El-Nagar et al, 2002).…”

Section: Introductionunclassified

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Propriedades físicas de misturas para sherbet de mangaba

Oliveira

Silva

Sobral

et al. 2005

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a viscosidade, a quantidade de água não congelada (w nc ) e a temperatura de transição vítrea da fração maximamente crioconcentrada (Tg') de misturas para sherbet, e a incorporação de ar (IAr) dos sherbets, com diferentes concentrações de goma guar (0,2% a 0,5%) e polpa de mangaba (21,1%, 25,8% e 28,6% o C e não apresentou diferença entre as amostras. A IAr foi de 20,01% a 40,59%. Sherbets com a mesma concentração de polpa apresentaram valores diferentes desta variável, mas uma relação entre o aumento da quantidade de goma guar e maior IAr foi observada somente para os sherbets com 25,8% de polpa. O estabilizante interfere na viscosidade da mistura e IAr, e a concentração de polpa influencia as propriedades térmicas. O aumento de IAr proporciona melhor maciez ao produto. Maior quantidade de polpa diminui a w nc , assim o produto terá menos água disponível para migrar e formar cristais de gelo maiores durante as oscilações na temperatura, diminuindo a qualidade do produto.Termos para indexação: sorvete, viscosidade, incorporação de ar, água não congelada, calorimetria diferencial de varredura. Physical properties of mixes to mangaba sherbetAbstract -Viscosity, unfrozen water (w nc ) and glass transition temperature of the maximally freeze-concentrated material (Tg') of sherbet mixtures and the overrum of the sherbets with different concentrations of guar gum (from 0.2% to 0.5%) and mangaba pulp (21.1%, 25.8% and 28.5%) were evaluated. Apparent viscosity ranged from 85.8 to 286.1 cP, increasing with guar gum concentration and mangaba pulp. Thermal analysis using differential scanning calorimetry of sherbets mixture showed that w nc was from 12% to 20%, decreasing with the increasing of mangaba pulp concentration. The Tg' ranged from -57.65 o C to -53.45 o C and was not different between the samples. The overrum was from 20.1% to 40.59%. Sherbets containing the same pulp concentration presented different values of this variable, however a relationship between the increasing of guar gum concentrations and the air incorporation was observed only for sherbets with 25.8% of mangaba pulp. The stabilizer modified the viscosity of the mixture and overrum and the pulp concentration influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration decreases the w nc so, the product concentrates less water available to form great ices during the changes in the temperature which may cause losses in the product quality.

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Section: Resultsunclassified

Section: Introductionunclassified

Propriedades físicas de misturas para sherbet de mangaba

Oliveira

Silva

Sobral

et al. 2005

Pesq. agropec. bras.

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“…It can be seen that the highest viscosity values were obtained at the experimental zone where gums concentrations were higher (0.12 \ QSSG \ 0.2% and 0.05 \ CSG \ 0.2%). Many studies have investigated the viscosity and rheological characteristics of ice cream and ice cream mixtures (Soukoulis et al 2008;Wittinger and Smith 1986;Bahramparvar et al 2013;Mahdian and Karazhian 2013;Rezaei et al 2011;Varela et al 2014;Martinou-Voulasiki and Zerfiridis 1990;Kaya and Tekin 2001;Bahramparvar et al 2009). They reported that stabilizers are macromolecules (mostly polysaccharides), that are able to interact with water and also interact with proteins and lipids in the mixture and so increase the mixture viscosity (Bahramparvar and Mazaheri-Tehrani 2011).…”

Section: Viscositymentioning

confidence: 99%

“…In fact, the deviation from the Newtonian behavior increased with the increase of the gum concentration in all ice cream mixtures. Ice cream mixtures mostly exhibit shear thinning behavior (Bahramparvar and MazaheriTehrani 2011) which is linked to a complex involvement of partially broken-down micellar casein at the droplet surface of the homogenized ice-cream mixture (Kaya and Tekin 2001;Soukoulis et al 2008) and increased alignment of constituent molecules of the gel network in mixtures (Farhoosh and Riazi 2007).…”

Section: Viscositymentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

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“…[21] Salep-based hydrogels, for the first time, were developed in 2008 by our research group. [22][23][24][25] Salep [26,27] is a multicomponent polysaccharide obtained from dried tubers of certain natural terrestrial orchids and can be referred as a good source of glucomannan (16-60%). In the present work, optimized synthesis of salep-g-poly(AAm-co-HEMA) as a novel biopolymer-based metal chelating hydrogel was carried out with a systematic method, and its application for removing Cu (II), Pb (II), Cd (II), and Cr (III) ions from aqueous solution was investigated.…”

Section: +mentioning

confidence: 99%

Novel salep-based chelating hydrogel for heavy metal removal from aqueous solutions

Soleyman

Pourjavadi

Monfared

et al. 2016

Polym. Adv. Technol.

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A novel optimized chelating hydrogel was synthesized via graft copolymerization of acrylamide and 2-hydroxyethyl methacrylate (as two-dentate chelating co-monomer) onto salep (a multicomponent polysaccharide obtained from dried tubers of certain natural terrestrial orchids) using N,N′-methylenebisacrylamide as a crosslinker and ammonium persulfate as an initiator. Reaction parameters (N,N′-methylenebisacrylamide and ammonium persulfate amounts as well as acrylamide/2-hydroxyethyl methacrylate weight ratio) affecting the water absorption of the chelating hydrogel were optimized using a systematic method to achieve a hydrogel with high swelling capacity as possible. Heavy metal ion adsorption capacity of the optimized hydrogel for metal ions [Cu (II), Pb (II), Cd (II), and Cr (III)] were investigated in aqueous media containing different concentrations of these ions (5-50 ppm). The results showed that the hydrogel have great potential for heavy metal removal from aqueous solutions. The hydrogel formation was confirmed by Fourier transform infrared spectroscopy, and surface morphology study of the hydrogel was performed by scanning electron microscope.

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The effect of salep content on the rheological characteristics of a typical ice-cream mix

Cited by 108 publications

References 6 publications

Propriedades físicas de misturas para sherbet de mangaba

Propriedades físicas de misturas para sherbet de mangaba

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Novel salep-based chelating hydrogel for heavy metal removal from aqueous solutions

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