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Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

Paper ID Volume ID Publish Year Pages File Format Full-Text
19714 43121 2013 9 PDF Available
Title
Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage
Abstract

•Basil seed gum showed an ice protective functionality in ice cream.•A novel stabilizers blend has been introduced to ice cream industries.•Sensory-instrumental analysis could be used as a measure of ice recrystallization.

In this paper, melting, sensory and instrumental analyses were used to evaluate the functionality of a novel stabilizer blend as well as presence of κ-carrageenan on ice creams stored under frozen conditions. Thus, 96.94% basil seed gum and 3.06% guar gum and 0%, 0.01% or 0.02% κ-carrageenan were included as stabilizer. Melting rate of ice creams increased with storage, but addition of κ-carrageenan had no significant impact on this factor. Storage time augmented the hardness of ice creams, which varied from 1087.0 to 5497.3 g. Good correlations between some instrumental and sensory properties of samples, such as iciness and coarseness in scoop with instrumental hardness, were established. Although storage time could deteriorate some textural attributes of ice creams, selected stabilizers succeed to reduce these defects and improve the quality of samples. These findings support the idea of suitable stabilizing effect of these ingredients. Presence of κ-carrageenan found to be a crucial factor for this cryo-protection.

Keywords
Cryo-protection; Frozen dessert; Hydrocolloid; Sensory evaluation; Texture
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Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 3, September 2013, Pages 10–18
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us