Academic Journal
SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM
| العنوان: | SELECTION AND EVALUATION OF A STABILIZER COMPOSED OF RUBBERS ON QUALITY PROPERTIES IN MIXTURES FOR HARD ICE CREAM |
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| المؤلفون: | Liliana Rigey POSADA DAVID M.Sc., José Uriel SEPÚLVEDA VALENCIA M.Sc., Diego Alonso RESTREPO MOLINA M.Sc. |
| المصدر: | Vitae, Vol 19, Iss 2 (2012) |
| بيانات النشر: | Universidad de Antioquia |
| سنة النشر: | 2012 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | Mix, hydrocolloid, ice cream, gums, texture, Food processing and manufacture, TP368-456, Pharmaceutical industry, HD9665-9675 |
| الوصف: | Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0121-4004 2145-2660 |
| Relation: | https://revistas.udea.edu.co/index.php/vitae/article/view/10826; https://doaj.org/toc/0121-4004; https://doaj.org/toc/2145-2660; https://doaj.org/article/0182452d33aa4972a55794c9b0d24a51 |
| الاتاحة: | https://doaj.org/article/0182452d33aa4972a55794c9b0d24a51 |
| رقم الانضمام: | edsbas.6057D513 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 01214004 21452660 |
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