Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

Soukoulis, Christos; Lebesi, Dimitra; Tzia, Constantina

doi:10.1016/j.foodchem.2008.12.070

Cited by 234 publications

(206 citation statements)

References 21 publications

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“…The same trend was observed by increasing inulin content in the creamer formulation. This could be explained by the fact that the dietary fibers such as inulin have high water binding capacity and proper gel forming properties (Soukoulis, Lebesi, & Tzia, 2009). This might be interpreted by the fact that the moisture content of the creamer was decreased by increasing its total solids.…”

Section: Thermal Behaviourmentioning

confidence: 99%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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Section: Thermal Behaviourmentioning

confidence: 99%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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“…The increased viscosity of the CF-enriched bio-yogurt seems to be caused by the contribution of insoluble fibers to the increase of total solids [33], affecting the three dimensional conformation of the hydrated biopolymers.…”

Section: Bacterial Countsmentioning

confidence: 99%

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Güler-Akın¹,

Göncü²,

Akın³

2018

AiM

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In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4˚C ± 1˚C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.

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“…Örneğin, Soukoulis ve ark. [49], çeşitli diyet lifleri ile zenginleştirilmiş dondurma örneklerinin bazı reolojik ve termal özelliklerini incelemişlerdir. Çalışmada dondurma örneklerine yulaf lifi, buğday lifi, elma lifi ve inülin %2 ve 4 olmak üzere iki farklı oranda ilave edilmiş ve diyet lif ilavesi yapılmış örneklerin tamamının viskozite değerlerinde kontrol örneğine kıyasla bir artış gözlenmiştir.…”

Section: Diyet Liflerce Zenginleştirilmiş Dondurmaunclassified

Fonksiyonel Dondurma

Türkmen¹,

Gürsoy²

2017

Akademik Gıda

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ÖZTüketicilerin daha kaliteli bir yaşam sürdürebilmek için daha sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olan talebi de gün geçtikçe artış göstermektedir. Ülkelerde tüketilen fonksiyonel gıda grupları incelendiğinde, süt ve süt ürünlerinin en üst sırada yer aldığı görülmektedir ve buna paralel olarak süt ve süt ürünlerine fonksiyonel özellik kazandırılması yönünde yapılmış çalışmaların sayısı da oldukça fazladır. Bu ürünler içerisinde, besin değerinin oldukça yüksek olması ve bileşimi en kolay değiştirilebilen süt ürünlerinden biri olması sebebiyle dondurmanın da önemli bir yeri bulunmaktadır. Dondurmaya fonksiyonel özellik kazandırılması üzerine yapılmış çalışmalar incelendiğinde, ürünün daha çok probiyotik ve prebiyotikler, peyniraltı suyu, diyet lifler, omega-3 yağ asitleri ve mineral maddelerce zenginleştirilmesi ve yağ ve/veya şeker içeriğinin azaltılması ve antioksidan kapasitesinin artırılması üzerine çeşitli araştırmalar yapıldığı görülmektedir. Ülkemizde kişi başına düşen dondurma tüketim miktarının giderek artıyor olması, fonksiyonel dondurma üzerine yapılacak çalışmaların da yoğunlaşacağını göstermektedir. Bu çalışmada fonksiyonel dondurma üretimi ile ilgili çalışmalar derlenmiştir. Anahtar Kelimeler: Fonksiyonel gıda, Dondurma, Sağlık Functional Ice Cream ABSTRACTWith the increasing trend of consumers towards healthier products in order to be able to live a better life, the demand for functional foods is also increasing day by day. When functional food groups consumed in various countries are considered, milk and dairy products are usually at the top of the list, and accordingly, the number of studies aiming to give functional properties to milk and dairy products are also quite high. Among these products, ice cream is also important because its nutritional value is high and the composition is one of the milk products that can be modified most easily. When studies on functionalization of ice cream are reviewed, it is seen that various researches have been carried out on enhancing the product more probiotic and prebiotics, whey, dietary fibers, omega-3 fatty acids and minerals enrichment, reducing fat and / or sugar content and increasing antioxidant capacity. The amount of ice cream consumed per capita in Turkey is increasing gradually, and this shows that the work to be done on functional ice cream will also be intensified. In this study, researches on the production of functional ice cream were reviewed.

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Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

Cited by 234 publications

References 21 publications

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Fonksiyonel Dondurma

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