Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

References

1. Amiri-Rigi A, Mohammadifar MA, Emam-Djomeh Z, Mohammadi M. Response surface optimization of spray dryer operational parameters for low-phenylalanine skim milk powder. Int J Food Sci Technol 2011;46:1830–9.10.1111/j.1365-2621.2011.02688.xSearch in Google Scholar

2. Kim EH, Chen XD, Pearce D. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloid Surf B 2002;26:197–212.10.1016/S0927-7765(01)00334-4Search in Google Scholar

3. Birchal VS, Passos ML, Wildhagen GR, Mujumdar AS. Effect of spray-dryer operating variables on the whole milk powder quality. Dry Technol 2005;23:611–36.10.1081/DRT-200054153Search in Google Scholar

4. Partanen R, Raula J, Seppanen R, Buchert J, Kauppinen E, Forssell F. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. J Agric Food Chem 2008;56:5717–22.10.1021/jf8005849Search in Google Scholar PubMed

5. Rao RH, Gupta PM. Development of spray dried orange juice blended skim milk powder. First Int. Sym. Spray Dry. Milk Prod., Rennes, France, 2001: 523–9.Search in Google Scholar

6. Layusa DR, Barraquio VL, Dizon EI, Elegado FB, Sevilla CC. Quality and acceptability of reconstituted spray dried yoghurt-ice cream mix. Philipp Agric Sci 2013;96:404–10.Search in Google Scholar

7. Vega C, Goff HD, Roos YH. Spray drying of high-sucrose dairy emulsions: feasibility and physicochemical properties. J Food Sci 2005;70:244–51.10.1111/j.1365-2621.2005.tb07142.xSearch in Google Scholar

8. Bhandari BR, Hartel RW. Phase transitions during food powder production and powder stability. In: Onwulata C, editor. Encapsulated and powdered foods. Boca Raton, FL: Taylor & Francis 2005:261–92.10.1201/9781420028300.ch11Search in Google Scholar

9. Fazaeli M, Emam-Djomeh Z, Kalbasi-Ashtari A, Omid M. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. Int J Food Eng 2012;8:1–20.10.1515/1556-3758.2023Search in Google Scholar

10. Goff HD, Sahagian ME. Freezing of dairy products. In: Jeremiah LE, editor. Freezing effects on food quality. New York: Marcel Dekker, 1996:299–335.10.1201/9780203755495-8Search in Google Scholar

11. Sun-Waterhouse D, Waterhouse GIN. Spray-drying of green or gold kiwifruit juice–milk mixtures; novel formulations and processes to retain natural fruit colour and antioxidants. Food Bioprocess Tech 2014. doi:10.1007/s11947-014-1397–4.Search in Google Scholar

12. Akin MB, Akin MS, Kirmaci Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in ice cream. Food Chem 2007;104:93–9.10.1016/j.foodchem.2006.11.030Search in Google Scholar

13. Soukoulis C, Lebesi D, Tzia C. Enrichment of ice cream with dietary fiber: effects on rheological properties, ice crystallization and glass transition phenomena. Food Chem 2009;115:665–71.10.1016/j.foodchem.2008.12.070Search in Google Scholar

14. Goh KK, Ye A, Dale N. Characterization of ice cream containing flaxseed oil. Int J Food Sci Technol 2006;41:946–53.10.1111/j.1365-2621.2006.01151.xSearch in Google Scholar

15. Erkaya T, Dagdemir E, Sengul M. Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res Int 2012;45:331–5.10.1016/j.foodres.2011.09.013Search in Google Scholar

16. Hwang JY, Shyu YS, Hsu CK. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Sci Technol 2009;42:312–18.10.1016/j.lwt.2008.03.008Search in Google Scholar

17. Sun-Waterhouse D, Edmonds L, Wadhwa SS, Wibisono R. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res Int 2011. doi:10.1016/j.foodres.2011.05.030.Search in Google Scholar

18. Fazaeli M, Hojjatpanah G, Emam-Djomeh Z. Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate. J Food Sci Technol 2013;50:35–43.10.1007/s13197-011-0246-ySearch in Google Scholar PubMed PubMed Central

19. BahramParvar M, Razavi SM, Mazaheri Tehrani M, Alipour A. Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism. J Agric Sci Tech 2013;15:757–69.Search in Google Scholar

20. Goula AM, Adamopoulos KG. Spray drying of tomato pulp in dehumidified air: 2. The effect on powder properties. J Food Eng 2005;66:35–42.10.1016/j.jfoodeng.2004.02.031Search in Google Scholar

21. Cano-Chauca M, Stringheta PC, Ramos AM, Cal-Vidal J. Effect of the carriers on the microstructure of mango powder spray drying and its functional characterization. Innov Food Sci Emerg 2005;6:420–8.10.1016/j.ifset.2005.05.003Search in Google Scholar

22. Jaya S, Das H. Glass transition and sticky point temperatures and stability/mobility diagram of fruit powder. Food Bioprocess Technol 2009;2:89–95.10.1007/s11947-007-0047-5Search in Google Scholar

23. Tonon RV, Brabet C, Hubinger MD. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 2008;88:411–18.10.1016/j.jfoodeng.2008.02.029Search in Google Scholar

24. Papadakis SE, Gardeli C, Tzia C. Spray drying of raisin juice concentrate. Dry Technol 2006;24:173–80.10.1080/07373930600559019Search in Google Scholar

25. Toneli J, Park KJ, Murr F, Negreiros A. Spray drying optimization to obtain inulin powder. In: Proc. 15th Int. Dry. Sym., Budapest, Hungary, 2006.Search in Google Scholar

26. Bhandari BR, Datta N, Howes T. Problem associated with spray drying of sugar-rich foods. Dry Technol 1997;15:671–84.10.1080/07373939708917253Search in Google Scholar

27. Rao RH, Gupta PM. Development of spray dried orange juice blended skim milk powder. In: First International Symposium on Spray Drying of Milk Products, Rennes, France, October 16–18, 2001: 523–9.Search in Google Scholar

28. Segall KI, Goff HD. A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier. Int Dairy J 2002;12:1013–18.10.1016/S0958-6946(02)00117-6Search in Google Scholar

29. Vignolles ML, Jeantet R, Lopez C, Schuck P. Free fat, surface fat and dairy powders: interactions between process and product, a review. Lait 2007;87:187–236.10.1051/lait:2007010Search in Google Scholar

30. Muse MR, Hartel RW. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 2004;87:1–10.10.3168/jds.S0022-0302(04)73135-5Search in Google Scholar

31. Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray-dried watermelon powder. Chem Eng Process 2007;46:386–92.10.1016/j.cep.2006.06.020Search in Google Scholar

32. Kha TC, Nguyen MH, Roach PD. Effect of spray drying conditions on the physicochemical and antioxidant properties of Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 2010;98:385–92.10.1016/j.jfoodeng.2010.01.016Search in Google Scholar

33. Chegini GR, Ghobadian B. Effect of spray-drying condition on physical properties of orange juice powder. Dry Technol 2005;23:657–68.10.1081/DRT-200054161Search in Google Scholar

34. Rao RH, Kumar AH. Spray drying of mango juice – buttermilk blends. Lait 2005;85:395–404.10.1051/lait:2005026Search in Google Scholar

35. Fazaeli M, Emam-Djomeh Z, Kalbasi-Ashtari A, Omid M. Effect of spray drying conditions and feed composition the physical properties of black mulberry juice powder. Food Bioprod process 2012;90:667–75.10.1016/j.fbp.2012.04.006Search in Google Scholar

36. Walton DE. The morphology of spray-dried particles, a qualitative view. Dry Technol 2000;218:1943–86.10.1080/07373930008917822Search in Google Scholar

37. Souza AS, Borges SV, Magalhaes NF, Ricardo HV, Cereda MP, Daiuto ER. Influence of spray drying conditions on the physical properties of dried pulp tomato. Ciênc Technol Aliment 2009;29:291–4.10.1590/S0101-20612009000200008Search in Google Scholar

38. Phisut N. Spray drying technique of fruit juice powder: some factors influencing the properties of product. Int Food Res J 2012;19:1297–306.Search in Google Scholar

39. Imtiaz-Ul-Islam MD, Langrish TA. Comparing the crystallization of sucrose and lactose in spray dryers. Food Bioprod Process 2009;87:87–95.10.1016/j.fbp.2008.09.003Search in Google Scholar