1
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Alvi MAUR, Martinez-Monteagudo SI. Mapping the meltdown behavior of frozen dairy desserts. J Dairy Sci 2024; 107:5473-5480. [PMID: 38608955 DOI: 10.3168/jds.2024-24657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Accepted: 03/04/2024] [Indexed: 04/14/2024]
Abstract
The meltdown test is an efficient tool widely and commonly used to characterize structural changes in frozen desserts resulting from different ingredients and processing conditions. The meltdown is commonly determined by a gravimetric test, and it is used to obtain the onset (Mon), rate (Mrate), and maximum (MMax) meltdown. However, these parameters are calculated ambiguously due to inconsistencies in the methodology. This work aims to model the meltdown curves (weight vs. time) of different commercial frozen dessert samples (36 commercial samples). Samples of commercial frozen desserts (40-60 g) was placed on a 304 stainless wire cloth (1.50 mm opening size and 52% open area) suspended ∼15 cm above an analytical balance, and the dripped portion of the melted sample was continuously recorded throughout the duration of the test. The meltdown test was conducted at room temperature. Each meltdown test generated between 3,000 to 4,000 data points and was modeled using 4 equations: the logistic model, the Gompertz model, the Richard model, and the Hill model. All the meltdown curves were sigmoidal in shape, regardless of the type of frozen dessert. The experimental meltdown curves were adequately represented by the logistic model, judging by several criteria (R2 = 0.999, RAdj2 = 0.999, Akaike information criterion = 6,582, and F-value = 1.88 × 106). Thus, the logistic model was shown to be an effective tool for predicting the meltdown curves of frozen desserts, and it can be used to unambiguously define Mon, Mrate, and MMax. Moreover, a dimensionless response (meltdown behavior, MBe) that combines Mon, Mrate, and MMax was developed and used for mapping the meltdown of different commercial frozen desserts.
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Affiliation(s)
| | - Sergio I Martinez-Monteagudo
- Department of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM 88003; Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003; Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003.
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2
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Rathnakumar K, Ortega-Anaya J, Jimenez-Flores R, Martínez-Monteagudo SI. Partition of milk phospholipids during ice cream manufacturing. J Dairy Sci 2023; 106:7501-7514. [PMID: 37641266 DOI: 10.3168/jds.2022-23145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 05/10/2023] [Indexed: 08/31/2023]
Abstract
The distribution of phospholipids (PL) within the fat and serum phase of ice cream manufacturing was evaluated through partition coefficients (KPL) after mixing, pasteurization, freezing, and hardening. Ice creams containing about 40.41 ± 3.45 (± standard deviation; control formulation) and 112.29 ± 9.06 (enriched PL formulation) mg of PL per g of fat were formulated with nonfat dry milk and β-serum, respectively. Overall, the KPL were lower than 1, indicating that the PL were predominantly found in the fat phase, and only a small amount was left in the serum and sediment. Confocal micrographs visually confirmed this generalization. The addition of PL significantly increased the viscosity of the mixes between 4- and 9-fold, depending on the shear rate. Additionally, mixes containing high PL exhibited higher yield stress than those formulated with low PL (0.15 ± 0.09 and 0.016 ± 0.08 Pa, respectively). Ice creams with high PL delayed the onset of meltdown and exhibited a slower rate of a meltdown than low-PL ice creams (18.53 ± 0.57 and 14.83 ± 0.85 min, and 1.01 ± 0.05 and 0.71 ± 0.04% min-1, respectively). This study provides useful guidelines for manufacturing ice cream enriched in milk PL. Additionally, the use of β-serum, a byproduct stream, as a source of PL is illustrated. The development will require studying the sensorial description of the product as well as consumer acceptance.
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Affiliation(s)
- Kaavya Rathnakumar
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210
| | - Sergio I Martínez-Monteagudo
- Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003; Department of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM 88003; Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003.
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3
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Reeder MW, Li M, Li M, Wu T. Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream. Carbohydr Polym 2023; 318:121127. [PMID: 37479439 DOI: 10.1016/j.carbpol.2023.121127] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/11/2023] [Accepted: 06/14/2023] [Indexed: 07/23/2023]
Abstract
Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.0 % sucrose solution and ice cream mixes (ICMs). In the sucrose solution, holoCNCs were not IRI active at a concentration of 0.5 %, but hemiCs demonstrated a good IRI activity, even at 0.1 %. In the ICMs, the IRI activity of hemiCs was better than those of guar gum and LBG at a concentration of 0.2 %. Adding 0.2-0.5 % hemiCs had no negative influences on the physicochemical properties of ICMs and ice cream, including viscosity profile, particle size distribution, overrun, hardness, and meltdown rate. These research findings demonstrated corn cob hemiCs' potential as a more sustainable ice cream stabilizer.
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Affiliation(s)
- Matthew Winston Reeder
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA
| | - Mi Li
- Center for Renewable Carbon, School of Natural Resources, The University of Tennessee, Knoxville, TN 37996, USA
| | - Min Li
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA.
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4
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Li M, Reeder MW, Wu T. Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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5
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Chen Y, Xiao W, Jia G, Sun A. Initial ice growth control mechanism for CMC-Na in model systems. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Ranaweera H, Krishnan P, Martínez‐Monteagudo SI. Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hiran Ranaweera
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Padmanaban Krishnan
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Sergio I. Martínez‐Monteagudo
- Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
- Department of Chemical and Materials Engineering New Mexico State University Las Cruces NM USA
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7
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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9
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Masselot V, Bosc V, Benkhelifa H. Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110347] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Giudici P, Baiano A, Chiari P, De Vero L, Ghanbarzadeh B, Falcone PM. A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream. Foods 2021; 10:foods10020334. [PMID: 33557201 PMCID: PMC7913915 DOI: 10.3390/foods10020334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 12/26/2022] Open
Abstract
This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz's function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz's function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models of the ice cream quality indices.
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Affiliation(s)
- Paolo Giudici
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria, University of Foggia, 71122 Foggia, Italy;
| | - Paola Chiari
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Luciana De Vero
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran;
| | - Pasquale Massimiliano Falcone
- Department of Agricultural, Food and Environmental Sciences, Marche University Polytechnical, 60131 Ancona, Italy
- Correspondence: ; Tel.: +39-071-220-4138
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11
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Mortazavian AM, Kheynoor N, Pilevar Z, Sheidaei Z, Beikzadeh S, Javanmardi F. Rheological Characteristics and Methodology of Ice Cream: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190904140516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The rheological analysis is important analytical tools used to obtain fundamental information
about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized
by the consistency and flow behavior experiments as two important rheological parameters.
The rheological parameters of foods are applied in quality control of the products and processing of
food products such as energy input calculations, process design, equipment selection, and especially
for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests
are among commonly used parameters for evaluating rheological characteristics of ice cream. The
purpose of this paper is to provide an overview of recent experiments and methods for measuring the
rheological and texture properties of ice cream.
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Affiliation(s)
- Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Najme Kheynoor
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Pilevar
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Beikzadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fardin Javanmardi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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12
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13
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Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Kono S, Nabetani H, Sagara Y. Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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16
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Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Aziz NS, Sofian-Seng NS, Yusop SM, Kasim KF, Mohd Razali NS. Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.519] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nurul Shahirah Aziz
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | - Noor-Soffalina Sofian-Seng
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | - Salma Mohamad Yusop
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | | | - Noorul Syuhada Mohd Razali
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
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18
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Hartel R, Rankin S, Bradley R. A 100-Year Review: Milestones in the development of frozen desserts. J Dairy Sci 2017; 100:10014-10025. [DOI: 10.3168/jds.2017-13278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Accepted: 07/16/2017] [Indexed: 11/19/2022]
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Abstract
Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.
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Affiliation(s)
- Tanushree Maity
- a Defence Food Research Laboratory , Siddarthanagar, Mysore , Karnataka , India
| | - Alok Saxena
- b Amity Institute of Food Technology, Amity University , Noida , Uttar Pradesh , India
| | - P S Raju
- a Defence Food Research Laboratory , Siddarthanagar, Mysore , Karnataka , India
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20
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Bahram-Parvar M. A review of modern instrumental techniques for measurements of ice cream characteristics. Food Chem 2015; 188:625-31. [DOI: 10.1016/j.foodchem.2015.05.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2014] [Revised: 03/06/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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21
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Ndoye FT, Alvarez G. Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Yuennan P, Sajjaanantakul T, Goff HD. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. J Food Sci 2014; 79:E1522-7. [PMID: 25040189 DOI: 10.1111/1750-3841.12539] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Accepted: 05/18/2014] [Indexed: 11/30/2022]
Abstract
Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW.
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Affiliation(s)
- Pilapa Yuennan
- Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ, 50 Ngam Wong Wan Rd, Chatuchak, Bangkok, 10900, Thailand
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24
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Soukoulis C, Fisk ID, Bohn T. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Compr Rev Food Sci Food Saf 2014; 13:627-655. [DOI: 10.1111/1541-4337.12083] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Accepted: 04/07/2014] [Indexed: 12/19/2022]
Affiliation(s)
- Christos Soukoulis
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
| | - Ian D. Fisk
- Div. of Food Sciences, School of Biosciences, Univ. of Nottingham; Sutton Bonington Campus; Leicestershire Loughborough LE12 5RD UK
| | - Torsten Bohn
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
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25
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Soukoulis C, Fisk I. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. Crit Rev Food Sci Nutr 2014; 56:2543-2559. [DOI: 10.1080/10408398.2013.876385] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Degner BM, Chung C, Schlegel V, Hutkins R, McClements DJ. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods. Compr Rev Food Sci Food Saf 2014; 13:98-113. [DOI: 10.1111/1541-4337.12050] [Citation(s) in RCA: 127] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Accepted: 10/10/2013] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cheryl Chung
- Dept. of Food Science; Univ. of Massachusetts; Amherst MA 01003 U.S.A
| | - Vicki Schlegel
- Dept. of Food Science & Technology; Univ. of Nebraska; Lincoln NE 68516 U.S.A
| | - Robert Hutkins
- Dept. of Food Science & Technology; Univ. of Nebraska; Lincoln NE 68516 U.S.A
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27
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Cropper S, Kocaoglu-Vurma N, Tharp B, Harper W. Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream. J Food Sci 2013; 78:C811-6. [DOI: 10.1111/1750-3841.12073] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- S.L. Cropper
- Dept. of Food Science; The Ohio State Univ.; 2015 Fyffe Court; Columbus; OH; 43210; U.S.A
| | - N.A. Kocaoglu-Vurma
- Dept. of Food Science; The Ohio State Univ.; 2015 Fyffe Court; Columbus; OH; 43210; U.S.A
| | - B.W. Tharp
- Tharp's Food Technology; 175 Strafford Ave., Suite 1; Wayne; PA; 19087; U.S.A
| | - W.J. Harper
- Dept. of Food Science; The Ohio State Univ.; 2015 Fyffe Court; Columbus; OH; 43210; U.S.A
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28
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Bahramparvar M, Mazaheri Tehrani M. Application and Functions of Stabilizers in Ice Cream. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2011.563399] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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MILANI ELNAZ, KOOCHEKI ARASH. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00631.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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CANET WENCESLAO, FERNÁNDEZ CRISTINA, ALVAREZ MARÍADOLORES. FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00431.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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BAZMI ALI, LAUNAY BERNARD, CUVELIER GÉRARD, RELKIN PERLA. IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C. J Texture Stud 2008. [DOI: 10.1111/j.1745-4603.2008.00145.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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HAGIWARA T, MAO J, SUZUKI T, TAKAI R. Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21.DEG.C. to -50.DEG.C. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.407] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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