The Influence of Different Total Solid, Stabilizer and Overrun Levels in Industrial Ice Cream Production Using Coconut Oil
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Date
2010
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
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.
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Keywords
Journal or Series
Journal of Food Processing and Preservation
WoS Q Value
Q3
Scopus Q Value
Q2
Volume
34
