Ice cream powder production and investigation of its rheological and organoleptic properties

Haghighimanesh, S and Farahnaky, A 2011, 'Ice cream powder production and investigation of its rheological and organoleptic properties', International Journal of Food Engineering, vol. 7, no. 4, pp. 1556-3758.


Document type: Journal Article
Collection: Journal Articles

Title Ice cream powder production and investigation of its rheological and organoleptic properties
Author(s) Haghighimanesh, S
Farahnaky, A
Year 2011
Journal name International Journal of Food Engineering
Volume number 7
Issue number 4
Start page 1556
End page 3758
Total pages 2203
Publisher Walter de Gruyter GmbH
Abstract 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.
Subject Food Processing
Keyword(s) carrageenan
ice cream powder
rheological properties
sodium alginate
tragacanth gum
xanthan
DOI - identifier 10.2202/1556-3758.2200
Copyright notice © 2011 Berkeley Electronic Press
ISSN 1556-3758
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