Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Publicado
Influence of the formulation on the thermophysical properties and the quality parameters of dairy ice cream
Influencia de la formulación en las propiedades termofísicas y parámetros de calidad de un helado de crema de leche
DOI:
https://doi.org/10.15446/dyna.v86n208.72603Palabras clave:
thermal properties, stevia, whey, mixture design. (en)propiedades térmicas, estevia, suero, diseño de mezcla. (es)
Descargas
Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product.
Referencias
Ozdemir, C., Dagdemir, E., Ozdemir, S. and Sagdic, O., The effects of using alternative sweeteners to sucrose on ice cream quality. J Food Qual. 31(4), pp. 415-428, 2008. DOI: 10.1111/j.1745-4557.2008.00209.x.
Goff, H.D. and Hartel, R.W., Ice Cream vol. 7. New York, USA: Springer Science Business Media, 2013.
Soukoulis, C., Fisk, I.D. and 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 Safety. 13(4), pp. 627-655, 2014. DOI: 10.1111/1541-4337.12083.
Ozdemir, C., Arslaner, A., Ozdemir, S. and Allahyari, M., The production of ice cream using stevia as a sweetener. J Food Sci Technol. 52(11), pp. 7545-7548, 2015. DOI: 10.1007/s13197-015-1784-5.
Posada, K., Terán, D.M. y Ramírez-Navas, J.S., Empleo de lactosuero y sus componentes en la elaboración de postres y productos de confitería. Aliment Latinoam. 292, pp. 66-75, 2011.
Rodríguez, T. and M’Boumba, A., Utilización del suero del queso en helados. Cienc Tecnol Alim. 21(2), pp. 9-12, 2011.
Young, S., Whey products in ice cream and frozen dairy desserts - Applications Monograph. Houston, Texas, USA, U.S. Dairy Export Council, 2007.
Renaud, T., Briery, P., Andrieu, J. and Laurent, M., Thermal properties of model foods in the frozen state. J Food Eng. 15(2), pp. 83-97, 1992. DOI: 10.1016/0260-8774(92)90027-4.
Soukoulis, C., Rontogianni, E. and Tzia, C., Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. J Food Eng. 100(4), pp. 634-641, 2010. DOI: 10.1016/j.jfoodeng.2010.05.012.
Whelan, A.P., Vega, C., Kerry, J.P. and Goff, H.D., Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. Int J Food Sci Technol. 43(9), pp. 1520-1527, 2008. DOI: 10.1111/j.1365-2621.2007.01502.x.
Bazmi, A., Launay, B., Cuvelier, G. and Relkin, P., Impact of crystalline milk fat on rheological properties of Ice cream mix emulsions during aging time at 4°C. J Texture Stud. 39(4), pp. 309-325, 2008. DOI: 10.1111/j.1745-4603.2008.00145.x.
Klesment, T., Stekolštšikova, J. and Laos, K., Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage. P Estonian Acad Sci., 63(2), pp. 193-198, 2014.
Villalva, F., Cravero, A. y Ramón, A., Elaboración y composición química de un helado sabor durazno, con características prebióticas. Helad. Panad. Latinoam. 224, pp. 58-61, 2013.
ICONTEC, NTC1239, Helados y mezclas para helados, vol. 1239, ed. Bogota, Colombia: Instituto Colombiano de Normas Tecnicas y Certificacion, 2002, 21 P.
Riesen, R., Simple determination of the thermal conductivity of polymers by DSC. Thermal Analysis Aplication. UserCom. 22(2), pp. 19-23, 2005.
Ibarz, A. and Barbosa- Cánovas, G., Operaciones unitarias en ingeniería de alimentos. Madrid: Mundi-Prensa, 2005.
Drewett, E.M. and Hartel, R.W., Ice crystallization in a scraped surface freezer. J Food Eng. 78(3), pp. 1060-1066, 2007. DOI: 10.1016/j.jfoodeng.2005.12.018.
Granger, C., Leger, A., Barey, P., Langendorff, V. and Cansell, M., Influence of formulation on the structural networks in ice cream. Int Dairy J. 15(3), pp. 255-262, 2005. DOI: 10.1016/j.idairyj.2004.07.009.
ICONTEC, NTC2680, Análisis sensorial. Metodología. Prueba de comparación pareada, vol. 2680, ed. Bogota, Colombia: Instituto Colombiano de Normas Tecnicas y Certificacion, 2013, 32 P.
Agrawal, A., Karkhele, P., Sandey, K., Sahu, C. and Sinha, G., Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream. Asian J. Dairy Food Res. 34(2), pp. 92-97, 2015.
Cogné, C., Andrieu, J., Laurent, P., Besson, A. and Nocquet, J., Experimental data and modelling of thermal properties of ice creams. J Food Eng. 58(4), pp. 331-341, 2003. DOI: 10.1016/s0260-8774(02)00396-5.
Clarke, C., The science of ice cream: Royal Society of Chemistry, 2012.
Sudhir, K.S. and Ashis, K.D., Thermal properties of frozen peas, clams and ice cream. Can I Food Sci Tech J., 17(4), pp. 242-246, 1984. DOI: 10.1016/s0315-5463(84)72565-x.
Clarke, C., The science of ice cream, 2 ed. Cambridge: The Royal Society of Chemistry, 2004.
Ben-Yoseph, E. and Hartel, R.W., Computer simulation of ice recrystallization in ice cream during storage. J Food Eng. 38(3), pp. 309-329, 1998. DOI: 10.1016/s0260-8774(98)00116-2.
Chegini, G.R. and Taheri, M., Whey powder: process technology and physical properties: A review. Middle East J Sci Res. 13(10), pp. 1377-1387, 2013. DOI: 10.5829/idosi.mejsr.2013.13.10.1239.
Warren, M.M. and Hartel, R.W., Structural, compositional, and sensorial properties of United States commercial ice cream products. J Food Sci. 79(10), pp. E2005-E2013, 2014. DOI: 10.1111/1750-3841.12592.
Stanley, D.W., Goff, H.D. and Smith, A.K., Texture-structure relationships in foamed dairy emulsions. Food Res Int. 29(1), pp. 1-13, 1996. DOI: 10.1016/0963-9969(95)00063-1.
Dertli, E., Toker, O.S., Durak, M.Z., Yilmaz, M.T., Tatlısu, N.B., Sagdic, O. and Cankurt, H., Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: rheological, molecular, microstructural and sensory characterization. Carbohyd Polym. 136, pp. 427-440, 2016. DOI: 10.1016/j.carbpol.2015.08.047.
Dogan, M., Kayacier, A., Toker, Ö.S., Yilmaz, M.T. and Karaman, S., Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum. Food Bioprocess Technol. 6(6), pp. 1420-1433, 2012. DOI: 10.1007/s11947-012-0872-z.
Toker, O.S., Karaman, S., Yuksel, F., Dogan, M., Kayacier, A. and Yilmaz, M.T., Temperature dependency of steady, dynamic, and creep-recovery rheological properties of ice cream mix. Food Bioprocess Technol. 6(11), pp. 2974-2985, 2012. DOI: 10.1007/s11947-012-1005-4.
Morison, K.R. and Mackay, F.M., Viscosity of lactose and whey protein solutions. Int J Food Properties. 4(3), pp. 441-454, 2001. DOI: 10.1081/jfp-100108647.
Muse, M.R. and Hartel, R.W., Ice cream structural elements that affect melting rate and hardness. J Dairy Sci. 87(1), pp. 1-10, 2004. DOI: 10.3168/jds.S0022-0302(04)73135-5.
Bahram-Parvar, M., A review of modern instrumental techniques for measurements of ice cream characteristics. Food Chem. 188, pp. 625-631, 2015. DOI: 10.1016/j.foodchem.2015.05.017.
Goff, H.D., Kinsella, J.E. and Jordan, W.K., Influence of various milk protein isolates on ice cream emulsion stability. J Dairy Sci. 72(2), pp. 385-397, 1989. DOI: 10.3168/jds.S0022-0302(89)79120-7.
Bahram-Parvar, M., Tehrani, M.M., Razavi, S.M.A. and Koocheki, A., Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Technol. 52(3), pp. 1480-1488, 2015. DOI: 10.1007/s13197-013-1133-5.
Karaca, O.B., GÜVen, M., Yasar, K., Kaya, S. and Kahyaoglu, T., The functional, rheological and sensory characteristics of ice creams with various fat replacers. Int J Dairy Technol. 62(1), pp. 93-99, 2009. DOI: 10.1111/j.1471-0307.2008.00456.x.
Ramírez-Navas, J.S., Análisis sensorial: pruebas orientadas al consumidor. Rev. RECITEIA. 12(1), pp. 83-102, 2012.
Cómo citar
IEEE
ACM
ACS
APA
ABNT
Chicago
Harvard
MLA
Turabian
Vancouver
Descargar cita
Licencia
Derechos de autor 2019 DYNA
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
El autor o autores de un artículo aceptado para publicación en cualquiera de las revistas editadas por la facultad de Minas cederán la totalidad de los derechos patrimoniales a la Universidad Nacional de Colombia de manera gratuita, dentro de los cuáles se incluyen: el derecho a editar, publicar, reproducir y distribuir tanto en medios impresos como digitales, además de incluir en artículo en índices internacionales y/o bases de datos, de igual manera, se faculta a la editorial para utilizar las imágenes, tablas y/o cualquier material gráfico presentado en el artículo para el diseño de carátulas o posters de la misma revista. Al asumir los derechos patrimoniales del artículo, no podrá reproducirse parcial o totalmente en ningún medio impreso o digital sin permiso expreso del mismo Carta de Presentación
