Advanced Methods in Ice Cream Analysis: a Review

Homayouni, Aziz; Javadi, Mina; Ansari, Fereshteh; Pourjafar, Hadi; Jafarzadeh, Maryam; Barzegar, Ali

doi:10.1007/s12161-018-1292-0

Cited by 30 publications

(9 citation statements)

References 83 publications

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“…After tasting first sample, panelists used mineral water for better sensory evaluation and for rinsing the mouth. Organoleptic characteristics were assessed by a five-point hedonic test and an inquiry form (Homayouni et al, 2018;Norouzi et al, 2019).…”

Section: Physicochemical Examinationmentioning

confidence: 99%

“…The viable cell count of L. casei in the probiotic soy ice cream was counted before freezing and directly afterward freezing as well as at every weekend until one month, then every month till 180 days with storage temperature at À25°C. Samples (1 g) was diluted in 9 ml of sterile peptone water 0.1% and 1 ml aliquot dilutions were dispensed into plates of the NFS 51,1 MRS-V-agar (MRS and vancomycin at 10 mg/L) in triplicate and then plates were incubated at 37°C for 24-48 h (Abdolhosseinzadeh et al, 2018;Colombo et al, 2014;Homayouni et al, 2018).…”

Section: Enumeration Of Probioticsmentioning

confidence: 99%

“…Overrun was calculated by the following equation (Marshall et al, 2012): % overrun ¼ net weight of a cup of mixnet weight of a cup of ice cream net weight of a cup of ice cream Â 100The density of the ice cream mixture was determined by a pycnometer. The relative density was obtained by using the following equation(AOAC, 1997;Homayouni et al, 2018):relative density ¼ density of the ice cream mix density of water All chemical measurements were done in triplicate.…”

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confidence: 99%

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Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Homayouni

Mokarram

Norouzi

et al. 2020

NFS

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Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

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Section: Physicochemical Examinationmentioning

confidence: 99%

Section: Enumeration Of Probioticsmentioning

confidence: 99%

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confidence: 99%

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Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Homayouni

Mokarram

Norouzi

et al. 2020

NFS

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“…Ice cream is one of the most appreciated milk derivatives (Tsuchiya et al, 2017). It is considered a colloidal system (1nm to 1 μm in size particle system), consisting of crystals, air bubbles with crystalized fat and water in a highly concentrated sugar solution, containing hydrocolloids, casein micelles and other proteins (Adhikari et al, 2020;Aloglu et al, 2018;Homayouni et al, 2018). It is important to point out that ice cream chemical composition determines several structural and quality parameters of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach

Pereira

Schmidt

Kalschne

et al. 2020

RSD

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This study aimed to evaluate the ice cream crystal content considering the addition of enzymes lactase (0.3% to 0.9%) and transglutaminase (0.6% to 7.4%), employing different incubation temperatures (13 to 47 °C) through a 23 central composite rotatable design (DCCR). The crystals content was estimated by ice cream scattering in blades and the crystals images were obtained with a bright field optical microscope for counting and determining the crystals size using Image J software. All ice cream treatments prepared at 40 oC (T2, T6, and T8) and TA2 treatment (T2 treatment similar formulation) showed small content of crystals if compared with the temperatures of 20 and 30 ºC; it was probably associated with a large presence of air bubbles, fat globules and probably some casein micelles, making them ideal for small crystals agglomeration that form a firmer, smooth and cohesive texture. Moreover, the combined use of lactase and transglutaminase enzymes in the ice cream is viable, efficient and an easy technology for ice cream production. Furthermore, the use of response surface methodology was effective in selecting the best formulation in relation to desirability features ensuring its use in the ice cream development.

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“…Homogenized dairy emulsions, such as ice cream mix (ICM), are colloids containing fat droplets coated with a protein‐emulsifier layer as the dispersed phase. Ice cream is a complex food colloid, where the mix emulsion is subsequently foamed, creating a dispersed phase of air bubbles, and then it is frozen, forming another dispersed phase of ice crystals (Goff, ; Homayouni et al., ). Ice cream processing operations can be divided into two distinct stages, mix manufacture and freezing operations.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes

Hidalgo

Bordino

Acciarri

et al. 2019

Journal of Food Science

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The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted.Practical Application: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes.

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Advanced Methods in Ice Cream Analysis: a Review

Cited by 30 publications

References 83 publications

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes

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