Ice Cream

Marshall, R. T.; Goff, H. Douglas; Hartel, Richard W.

doi:10.1007/978-1-4615-0163-3

Cited by 239 publications

(323 citation statements)

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“…This suggests that it was the hardest ice cream among the tested samples. Hardness of ice cream is also an important quality for the storage and consumption of ice cream (Clarke, 2004;Marshall et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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Section: Resultsmentioning

confidence: 99%

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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“…Similarly, Rizk et al (2014) verified a slightly decrease of pH in their study of incorporation of lycopene in ice creams. According to Marshall et al (2003), the pH of ice creams varies with the composition of the product, but, in general, it is in the range of 6.3-6.5. The pH value is an important parameter, as it is related to the composition of the ice creams, specially milk proteins, mineral salts and dissolved gases.…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 99%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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“…Ice cream was manufactured according to Marshall et al (2003). Base ice cream mix was standardized to contain 6% fat, 5% nonfat milk solids, 12% sugar, and 0.4% stabilizer.…”

Section: Ice Cream Processingmentioning

confidence: 99%