The Influence of Different Total Solid, Stabilizer and Overrun Levels in Industrial Ice Cream Production Using Coconut Oil

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Küçük Resim

Tarih

2010

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Wiley

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun rates (OR) (30, 60 and 90%) on mix viscosity, melting time and hardness properties, which are the most important quality characteristics on industrial ice cream production. According to the investigation parameters; GG gave significantly less viscosity to the mix than LBG and CMC. In other words, LBG and CMC may be preferred to increase the viscosity of the mix or to limit the growth rate of ice crystals during recrystallization. Softness of ice creams and melting rapidity were linearly proportional to the increase of TS and ORs.

Açıklama

Anahtar Kelimeler

Kaynak

Journal of Food Processing and Preservation

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

34

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Künye