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Author : R. Sharma
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Effect of Fat Destabilization on Some Physico-chemical Properties of Ice Cream written by R. Sharma and published by . This book was released on 1991 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maria Rolon
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)
Download or read book Effect of Fat Content on Physical Properties and Consumer Acceptability of Vanilla Ice Cream written by Maria Rolon and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few decades, the food industry has been seeking to reduce the energy density of many products. Fat reduction is often pursued as a strategy to decrease the overall caloric content of foods, since it provides the highest amount of energy per gram (9 kcal/g), when compared to proteins and carbohydrates (4 kcal/g). However, fat-reduced products are often perceived to be of inferior sensory quality, when compared to the full-fat alternative.Ice cream is a complex food matrix due to the coexistence of multiple physical phases: ice crystals, air bubbles, partially coalesced fat globules and a concentrated, highly viscous unfrozen solution. In ice cream, removal of one ingredient may affect not only physical properties but also multiple sensory characteristics that are important to consumers. Fat, in particular, contributes to texture, mouthfeel and flavor, in addition to serving as a structural agent supporting the other physical phases, in particular the air bubbles. Moreover, it contributes to the characteristic smoothness, dryness and melting rate of the products. Removal of fat from ice cream without replacement of solids has been shown to decrease sensory quality indicators, while the addition of ingredients to replace the fat has provided better results. However, the perfect replacement strategy has yet to be found. Previous work evaluating fat removal strategies has focused on changes in key sensory descriptors, with surprisingly little information available about consumer acceptability of reduced-fat products.In this study, the effect of replacing fat with maltodextrin (MD) on selected physical properties of ice cream and on consumer acceptability were evaluated simultaneously. Vanilla ice creams were formulated to contain 6, 8, 10, 12 and 14% fat and 8, 6, 4, 2, and 0% maltodextrin, respectively. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness and melting rate. A series of consumer acceptability tests were conducted, each with ~100 participants, to measure liking and intensity of various sensory attributes. The experiment was replicated three times. Data were analyzed using one-way Analysis of variance (ANOVA) and a mixed model ANOVA for the physical and sensory data, respectively. Correlation analysis was used to assess relationships between consumer acceptability, physical variables and sensory attributes. Consumer tests were also conducted after 19 weeks of storage at -18C, to assess changes in sensory acceptance due to prolonged periods of storage. Later, a discrimination test was used to determine the difference in fat content that consumers are able to discriminate among the products tested in this study. Results indicated that viscosity of the mixes decreased with increasing fat content and decreasing maltodextrin concentration. Fat particle size and fat destabilization significantly decreased with fat reduction. However, consumer acceptability did not significantly differ across the samples for fresh or stored ice cream. Even in the absence of significant differences, overall liking was correlated with slower melting rate in fresh ice cream. Following storage, ice creams with 6, 12 and 14 % fat did not differ in consumer acceptability compared to fresh ice cream. However, ice creams with 8 and 10% fat (and 6 and 4% MD), each showed a significant drop in liking score following storage by 2.8 and 5.7%, respectively. When asked to discriminate, consumers were unable to distinguish ice creams with 2% fat difference when maltodextrin was included in the formulation. A 4% difference was found to be discriminated when comparing 6% vs 10% fat ice creams but not for 8% vs 12% fat. Collectively, the changes in the physical structure of ice creams with fat contents ranging from 6 to 14% did not show evidence of gross changes in consumer acceptability for either fresh or aged ice cream.
Author : Robert T. Marshall
Publisher : Springer
ISBN 13 : 1461501636
Total Pages : 371 pages
Book Rating : 4.4/5 (615 download)
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author : William Samuel Mueller
Publisher :
ISBN 13 :
Total Pages : 170 pages
Book Rating : 4.:/5 (149 download)
Download or read book Effect of Thermal Treatments on the Physico-chemical Properties of Gelatin in Connection with Its Use in Ice Cream written by William Samuel Mueller and published by . This book was released on 1939 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 1441964886
Total Pages : 603 pages
Book Rating : 4.4/5 (419 download)
Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Author : Neil Widlak
Publisher : The American Oil Chemists Society
ISBN 13 : 9781893997219
Total Pages : 270 pages
Book Rating : 4.9/5 (972 download)
Download or read book Crystallization and Solidification Properties of Lipids written by Neil Widlak and published by The American Oil Chemists Society. This book was released on 2001 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author : Clare W. Rink
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.:/5 (325 download)
Download or read book The Effect of Some Ions on the Chemical and Physical Properties of Ice Cream Mix written by Clare W. Rink and published by . This book was released on 1935 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Dieyckson Osvani Freire
Publisher :
ISBN 13 :
Total Pages : 183 pages
Book Rating : 4.:/5 (113 download)
Download or read book Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream written by Dieyckson Osvani Freire and published by . This book was released on 2020 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although ice phase plays a dominant role on the physical properties of ice cream, other structural components also affect rheological and meltdown properties. However, there is a lack of information about these relationships in literature. Thus, the objectives of this work were to assess the effects of structural components on the rheological and meltdown properties. It was hypothesized that (1) rheological and meltdown properties were affected by fat destabilization, overrun and mix viscosity, among other parameters, and (2) meltdown behavior was influenced by the rheological properties of the ice cream matrix. Ice creams were made with a wide range of extent of fat destabilization (partially coalesced fat globules), overrun and mix viscosity (serum phase viscosity) to provide a wide range of structures and rheological properties. The structural parameters affected not only the meltdown properties, such as drip-through rate and final height, but also the rheological properties, including storage modulus, residual viscosity, yield stress and rheological destruction, obtained as thixotropy. Good correlations between the rheological parameters at 0[degrees]C with meltdown parameters were found. Structural parameters also affected rheological and meltdown properties in commercial ice cream products. Remarkably, models from the study with ice creams with controlled structural formation were found to fit well the commercial sample data.
Author : Harry Douglas Goff
Publisher : Ann Arbor, Mich. : University Microfilms International
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.E/5 ( download)
Download or read book The Role of Chemical Emulsifiers and Dairy Proteins in Fat Destabilization During the Manufacture of Ice Cream written by Harry Douglas Goff and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 1988 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Thabit Alsafar
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (145 download)
Download or read book Destabilization of the Milk Fat Emulsion of Ice Cream written by Thabit Alsafar and published by . This book was released on 1962 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The destabilized fat content of commercial "soft-serve" and packaged hardened ice creams were found to range from 18 to 100 and 8 to 11 respectively. These results confirm the findings of other investigators regarding the seriousness of this defect in ice cream especially in the "soft- serve' 1 segment of the ice cream industry. Contrary to published information, the ice cream mixes examined, both commercial and experimental., contained considerable quantities of destabilized fat ranging from 4 to 9$. Results obtained from experimental mixes and corresponding ice cream revealed that the destabilization of butterfat was proportional to the butterfat content. The greatest increase in destabilization occurred during the normal freezing operation (approximately 10 minutes). Substantial additional destabilization continued during prolonged agitation in the freezer for a period of 15 to 30 minutes, when the temperature of the ice cream was maintained at 23 C P. Destabilization of the butterfat in experimental ice cream was influenced by the type of emulsifier incorporated, but no effect was observed on mixes. Liquid type emulsifiers, which are hydrophilic, such as Tween 80^caused the greatest destabilization. In these emulsifiers the improper balance bwtween hydrophilic and lipophilic properties apparently affect adversely the stability of the butterfat emulsion. Increases in the concentration of emulsifiers caused greater destabilization. Over-emulsification, as a consequence of the concentration of unsaturated fatty acids and the presence of the polyglycol chain in the molecular structure of these emulsifiers is a possible cause. The addition of sodium oxalate, sodium hexametaphosphate and sodium tetraphosphate at two concentrations, 0.1 and 0.2, was effective in reducing the destabilized fat content of ice cream. This was especially true of sodium tetraphosphate. All the ' ddcd salts were more effective at the highest concentration added. The role of these salts in stabilizing the butterfat emulsion is discussed. The Ice cream made from butter oil as a source of fat contained a greater quantity of destabilized butterfat than ice cream made from cream. The difference however, was much less than anticipated. This indicates that a product with normal texture characteristic could be produced under the severe freezing conditions prevailing during the manufacture of "soft-serve" ice cream especially if full advantage is taken of the stabilizing effect of certain emulsifiers and stabilizing salts demonstrated in this study. Changes in the structure of ice cream and the appearance of butterfat globules, destabilized butterfat and membrane material were observed by microscopical techniques, including polarized light and electron microscope examinations. A modification of the dilution and separation method of Schulz ejg al . (1959) for measuring the destabilization of the butterfat emulsion proved to be satisfactory in this investigation.
Author : Phillip Soo Tong
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.E/5 ( download)
Download or read book The Replacement of Milkfat with Polyunsaturated Vegetable Oil in Ice Cream and Its Effects on Overrun, Fat Destabilization and Storage Stability written by Phillip Soo Tong and published by . This book was released on 1982 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030486869
Total Pages : 497 pages
Book Rating : 4.0/5 (34 download)
Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author : Jesse Isaac Keith
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (792 download)
Download or read book The Effect of Physical and Chemical Properties of Ice Cream Mixes on the Speed of Whipping and Quality of Ice Cream ... written by Jesse Isaac Keith and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kah Nyan Lee
Publisher :
ISBN 13 :
Total Pages : 115 pages
Book Rating : 4.:/5 (12 download)
Download or read book Effect of Polysaccharide - Based Fat Replacer on the Physicochemical and Nutritional Properties of Ice Cream written by Kah Nyan Lee and published by . This book was released on 2013 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
