Grape wine lees improves the rheological and adds antioxidant properties to ice cream

Hwang, Jean‐Yu; Shyu, Yung-Shin; Hsu, Chih-Wei

doi:10.1016/j.lwt.2008.03.008

Cited by 120 publications

(124 citation statements)

References 24 publications

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“…This is agreement to previous studies which showed grape wine less (Hwang et al, 2009) and inulin (Pinto et al, 2012) water retention effects and subsequent increase apparent viscosity of ice cream.…”

Section: Compositions and Physicochemical Properties Of Ice Creamsupporting

confidence: 93%

“…They showed the highest of T 0 in C ice cream and the lowest in S and W ice creams. The enthalpy for the ice crystal melting of W, S, C, SW1, SW2, SW3, SC1, SC2 and SC3 was 108.57,118.74,132.29,105.81,115.65,128.96,113.79,115.72 and 125.16 (Hwang et al, 2009).…”

Section: The Thermal Properties Of Ice Creams With Different Milksmentioning

confidence: 98%

“…However they have noticeable differences in freezable water and the enthalpy of fusion (Table 6) poor solubility in water (Tangsuphoom, 2008), therefor it contributes to increase in the percentage of unbound water (freezable water) in ice creams. Therefore, the freezable water amount was not the factor for the reduction in melting rate of ice creams containing composite milk, because melting rate increased with increasing freezable water (Hwang et al, 2009). …”

Section: Compositions and Physicochemical Properties Of Ice Creammentioning

confidence: 99%

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Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

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The nutritional properties and health benefits of ice cream can be improved by substituting cow's milk with vegetable milks. In the present study cow's milk in ice cream was replaced by soy, coconut and composite milk (combinations of coconut or cow milks with soy milk). The changes in ice cream eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size and its zeta potential and freezing behavior) were evaluated. The use of vegetable milk to replace cow milk increased pH and decreased melting rate. Ice creams containing composite milk have reduced the melting rate, freezable water amount, particle size and total acceptability of ice creams whereas increased viscosity and hysteresis area with increasing soy milk content. The vegetable milks as composite milk can use to replace cow milk without markedly affecting the quality of ice cream.

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Section: Compositions and Physicochemical Properties Of Ice Creamsupporting

confidence: 93%

Section: The Thermal Properties Of Ice Creams With Different Milksmentioning

confidence: 98%

Section: Compositions and Physicochemical Properties Of Ice Creammentioning

confidence: 99%

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Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

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“…This situation might be occurred due to the liquid and oily structure of TC. Similar results were reported by Hwang et al (2009), while Temiz and Yeşilsu (2010) found different results from this study for pekmez added ice cream. Observing the Table 1, fat values of samples showed an increase with the addition of TC, while protein values were decreased.…”

Section: Chemical Propertiessupporting

confidence: 89%

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a * and b * colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L * , propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

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“…3a). Hwang et al (2009) observed decrease in enthalpy value, the decrease in moisture content and the presence of least amount of freezable water in the sample.…”

Section: Calorimetric Analysismentioning

confidence: 73%

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

et al. 2017

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In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

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Grape wine lees improves the rheological and adds antioxidant properties to ice cream

Cited by 120 publications

References 24 publications

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

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