Impact of physico-chemical properties of mix on the final quality of ice-cream

Abstract

The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality.

Coffee ice cream as an innovative functional dairy food

“…Melting rates were also higher in T1 and PT2 samples than in C and PC samples, with the differences being signi cant only when compared to the C sample (p < 0.05). These ndings contradict previous ndings (Bajad et al, 2016;Wu et al, 2019), which indicated that the melting rate of ice cream decreases with increasing overrun and fat destabilization. The larger volumes of air present in high overrun products resulted in a slower rate of heat transmission, resulting in slower melting rates (Muse and Hartel, 2004;Bajad et al, 2016).…”

“…These ndings contradict previous ndings (Bajad et al, 2016;Wu et al, 2019), which indicated that the melting rate of ice cream decreases with increasing overrun and fat destabilization. The larger volumes of air present in high overrun products resulted in a slower rate of heat transmission, resulting in slower melting rates (Muse and Hartel, 2004;Bajad et al, 2016). The same pattern did not appear in CCE-containing ice creams with high overrun.…”

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice

“…Such results were observed in ice cream mixtures containing cress seed mucilage, flaxseed mucilage or guar gum (Abd El-Aziz et al, 2015), tiger nut aqueous extract (El-Shenawy et al, 2016) and food binders (Alakali et al, 2009). Bajad et al (2016) reported that the ice cream mixture is not a Newtonian fluid, pseudo-plastic behavior, where the viscosity decreases as the shear rate increases. However, the addition of CGBJ had a positive effect on the viscosity of the mixture, which increased proportionately with the concentration of CGBJ.…”

“…Marshall et al (2003) observed that, as the viscosity increases, the rate of whipping decreases due to the weakening air incorporation. Bajad et al (2016) reported that if the liquid is too viscous, it is difficult to integrate the air. Also, a high acidity content induced fat destabilization that was better characterized as coalescence, leading to a decrease in overrun percentage.…”

“…These results reflect that the addition of the CGBJ at not more than 6% may slightly reduce the complete melting time of ice cream, while the addition of 10% CGBJ causes a significant increase (P < 0.05) in the melting resistance as compared to the control ice cream. The lower melting time could be due to increased viscosity fat destabilization and overrun as well as the lower freezing point (Muse and Hartel, 2004;Bajad et al, 2016). Increasing levels of destabilized fat increases the fat network which decreases the melting rate and aids retention of shape during melting (Tharp et al, 1998).…”