Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream

McGhee, Christopher E.; Jones, Jolethia O.; Park, Young W.

doi:10.1016/j.smallrumres.2014.12.002

Cited by 40 publications

(29 citation statements)

References 19 publications

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“…The signifi cance of texture characteristics, including viscosity, overrun, and melting properties on consumer acceptance has been affi rmed by several researchers [Mén-dez-Velasco & Goff, 2012;McGhee et al, 2015]. We therefore examined the effect of addition and fermentation of the YW11 strain on the composition, pH, and fi rmness of ice cream ( Table 2).…”

Section: Texture Analysis Of Ice Creammentioning

confidence: 99%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

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Section: Texture Analysis Of Ice Creammentioning

confidence: 99%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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show abstract

“…McGhee et al [39] studied the effect of three levels of fat content, storage temperature and storage periods on the sensory properties of low-fat goat milk ice creams. Flavors identified included: cooked, freshness, rancid, sweetness, whey, acid, and oxidized, which were based on flavor characteristics of goat milk cheese lexicon as shown in Table 2.…”

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Park¹,

Jeanjulien²,

Siddique³

2017

J Adv Dairy Res

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The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

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“…A glass of rinsing water, sampling spoon, napkins, and instructions were also provided. An evaluation form was used for each assessment (McGhee et al, 2015). Participants were able to write additional comments at the end of the form.…”

Section: Sensory Quality Assessmentmentioning

confidence: 99%

Formulation of a peach ice cream as potential symbiotic food

et al. 2017

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Today's population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. Dn the first and 21 th day of storage counts of B. lactis Bb -12 was 4 x 10 8 CFU/mL and 1.5 x 10 7 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb -12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.Keywords: ice cream; inulin; probiotic; prebiotic; symbiotic.Practical Application: Development of an ice cream with healthful properties.

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Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream

Cited by 40 publications

References 19 publications

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Formulation of a peach ice cream as potential symbiotic food

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