Nfluence of Fat Phase Ontechnologically  Important Indicators of Ice Cream Plombir Without Emulsifiers

Shobanova, Tatyana; Творогова, А. А.

doi:10.21323/2618-9771-2018-1-2-4-11

Cited by 6 publications

(4 citation statements)

References 2 publications

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“…In addition, based upon the composition of frozen whipped fruit desserts it is obvious that in their structure less crystallization centers will be formed when hardening in the freezer due to the absence of fatty particles intensifying nucleation [13] as compared with milk ice cream. In such a case lager crystals will be formed in frozen whipped fruit desserts at further freezing in comparison with milk ice cream.…”

Section: Resultsmentioning

confidence: 99%

Physical Changes in the Structure of Ice Cream and Frozen Fruit Desserts During Storage

Sitnikova

Творогова

2019

Food systems

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A BST R ACTThe results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % -6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18 °C is 1.2 -1.4 times larger than the size of the bubbles of the samples stored at minus 25 °С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18 °C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25 °С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18 °С during not more than 6 months.FOR CITATION: Sitnikova P.B., Tvorogova A.A. Physical changes in the structure of ice cream and frozen fruit desserts during storage. Food systems. 2019; 2(2): 31-35.

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Section: Resultsmentioning

confidence: 99%

Physical Changes in the Structure of Ice Cream and Frozen Fruit Desserts During Storage

Sitnikova

Творогова

2019

Food systems

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“…The sizes of air bubbles and ice crystals were determined with Imagescope M software and their average sizes were calculated. Up to 10 images were obtained and processed in order to increase the accuracy and reliability of measurements for each sample [6,9]. Overrun was determined according to the procedure described in Appendix G of GOST 31457-2012 [10].…”

Section: Methodsmentioning

confidence: 99%

“…The researches of aging process of ice cream mixes are not widely represented in scientific publications. A series of studies has shown the necessity of aging for the ice cream with a high mass fraction of fat of 10%-15%, if the emulsifier is included into the ingredients of the ice cream [2,3,4,5,6], while the type and composition of the fat component (milk fat, milk fat substitute or a combination thereof) provide no profound effect.…”

Section: Introductionmentioning

confidence: 99%

Research of the Effect of Aging Process on Dispersion of Air Phase and Ice Crystals in Milk Ice Cream

et al. 2020

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In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

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“…The study the state and dispersion of the air phase and ice crystals was carried out by the microstructural method using a CX41RF microscope (Japan) with program control. The sizes of air bubbles and ice crystals were determined, and their average sizes were calculated [15]. For ice crystals, the "angle of curvature" was additionally calculated by determining the value of the angle between the base of the ice crystal and its lateral faces.…”

Section: Study Of the Size And Dispersion Of Air Bubbles And Ice Crys...mentioning

confidence: 99%

Storage temperature effect on structural elements of ice cream

Sitnikova

Творогова

2022

IOP Conf. Ser.: Earth Environ. Sci.

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In the transportation and sale of ice cream, fluctuations in air temperature are possible with an excess of the recommended temperature minus 18 ° C. During subsequent storage, this leads to a change in the dispersion of structural elements (ice crystals and air bubbles) and the appearance of organoleptic defects. The article presents the results of studying the effect of temperature fluctuations on the dispersion of structural elements using the example of ice cream with the most effective stabilization system under conditions of realistically possible temperature fluctuations. The object of the study was ice cream with a mass fraction of fat 10%, dry fat-free milk residue 10%, sucrose 14%, and with a complex stabilizer-emulsifier containing 0.35% of an emulsifier with a high demulsifying effect (mono- and diglycerides with a high content of unsaturated fats) and a synergistic composition of hydrocolloids (0.15%) (locust bean gum and guar and carrageenan). It was found that a threefold change in the product temperature in the range of minus 18 ° C – minus 12 ° C – minus 18 ° C and subsequent storage for six months leads to an increase in the average size of ice crystals by 35%, and in the control sample only by 6%. In this case, for three months of storage, the angles with a larger base of the crystal increase by at least 10 ° C. During the same period, the average diameter of the air bubble increased by 61%. In the control sample, the air bubble increased by 26%. Frozen should not be stored until sale for a long time, for example, more than one month. This recommendation is to avoid a decrease in the fineness of structural elements ice cream subjected to a threefold increase in temperature from minus 18 ° C to minus 12 ° C with subsequent freezing to minus 18°C even when using an effective stabilizer.

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Nfluence of Fat Phase Ontechnologically Important Indicators of Ice Cream Plombir Without Emulsifiers

Cited by 6 publications

References 2 publications

Physical Changes in the Structure of Ice Cream and Frozen Fruit Desserts During Storage

Physical Changes in the Structure of Ice Cream and Frozen Fruit Desserts During Storage

Research of the Effect of Aging Process on Dispersion of Air Phase and Ice Crystals in Milk Ice Cream

Storage temperature effect on structural elements of ice cream

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