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Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties
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Soroush Haghighimanesh
Veröffentlicht/Copyright:
22. August 2011
A basic formulation (50 g sucrose + 47.5 g milk powder + 1.5 g cocoa powder) was mixed thoroughly with various proportions of xanthan, sodium alginate, tragacanth gum and carrageenan gums to make fifteen desired formulations of ice cream powder. The ice cream powders and water were poured into the ice cream maker machine in proportions of one to one (w/w) and ice creams were prepared and compared. Melting time, rheological and organoleptic tests on the produced ice creams were performed and the results showed that the maximum viscosity and melting time belonged to the number 7 and 14 samples, having tragacanth and carrageenan in their formulations, respectively. Overall, acceptability of the samples 1, 7, 8 and 14 was the highest. Using mixed combinations of hydrocolloids in ice cream powder formulation offers higher viscosity, longer melting time and better organoleptic properties to the final product (ice cream) than single hydrocolloids.
Keywords: ice cream powder; carrageenan; tragacanth gum; xanthan; sodium alginate; rheological properties
Published Online: 2011-8-22
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
ice cream powder;
carrageenan;
tragacanth gum;
xanthan;
sodium alginate;
rheological properties
Artikel in diesem Heft
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
- Color Based Classification for Berries of Japanese Blue Honeysuckle
- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
- Application of High-Voltage Electrostatic Equipment to Ethylene Removal
- Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
- Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa
- Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening
- Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
- Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
- Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen
- Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks
- Solubility of Palm Oil Components in Supercritical Carbon Dioxide
- Comparative Study on Drying of Selected Marine Products: Bombay Duck (Herpodon nehereus) and Prawn (Penaeus indicus)
- Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots
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