The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream

Kamińska-Dwórznicka, Anna; Łaba, Sylwia; Jakubczyk, Ewa

doi:10.1016/j.lwt.2021.112841

Cited by 21 publications

(19 citation statements)

References 35 publications

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“…On the other hand, the addition of CMC played an important role in the stabilization of the ice cream texture, as it simulates the physical properties of fat provided by its water retention capacity, gel formation and thickener function (Regand and Goff, 2002). The use of hydrocolloids in ice cream has improved the inhibition of recrystallisation, reduced the melting speed, improved the stability of the ingredients in the mixture, increased the viscosity and the overrun rate (Kamińska-Dwórznicka et al, 2022).…”

Section: Sensorial Analysismentioning

confidence: 99%

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Mauricio-Sandoval¹,

Espinoza-Espinoza²,

Ruiz-Flores³

et al. 2023

Front. Sustain. Food Syst.

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Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties.

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Section: Sensorial Analysismentioning

confidence: 99%

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Mauricio-Sandoval¹,

Espinoza-Espinoza²,

Ruiz-Flores³

et al. 2023

Front. Sustain. Food Syst.

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“…Thus, after thermal processing, the gel of cryoprotected surimi exhibited more organized microstructures and improved mechanical properties. It is also noteworthy that the inhibitory effect of saccharide to ice crystallization may also account for the cryoprotective behaviors of CMCO to frozen surimi [47][48][49], and in most cases, both the protein-stabilization and ice-inhibition effects worked concurrently. Collectively, the cryoprotective mechanism of CMCO can be described from molecular perspective (Figure 7).…”

Section: Effect Of Cmco On the Gel Strength And Water-holding Capacitymentioning

confidence: 99%

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

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Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.

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“…To retard the process, xanthan gum was added as stabilizer since it showed high resistance to freezing and melting. A certain amount of xanthan gum enabled to form smaller ice crystals (Kamińska-Dwórznicka et al, 2022). According to Muse and Hartel (2004), the large group of tiny ice crystals has a tortuous melting flow path in which the fluid has to travel through obstacles of numerous ice crystals.…”

Section: Melting Ratementioning

confidence: 99%

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

Ramadhany¹,

Irawan²

2022

J. Teknol Industri Pangan

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Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.

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The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream

Cited by 21 publications

References 35 publications

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

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