Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends

Soad H. T, . and Mehriz A. M, . and Hanafy M. A, . Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends. pp. 1609-1613. ISSN 22317546

This study examined the effect of stabilizers namely konjac flour and k-carrageenan levels as well as mono diglycerides (60) as emulsifier either singly or in combinations on some physical and sensory properties of ice milk. Stabilizer blends had slight effect on pH “ value and increased the viscosity as compared with control. Slight changes were observed in pH “ value of ice milk mixes upon aging. Viscosity of ice milk mix containing konjac flour alone was higher than that of its correspondence containing K-carrageenan alone. The use of konjac flour and k-carrageenan combinations in ice milk mix formulation resulted in improvement of their overrun at the level of 0.29: 0.01 followed by that 0.27:0.03 as compared with their single form. However the overrun was still lower than that of the control. Ice milk samples containing konjac flour alone or konjac flour 0.28 and 0.02 k-carrageenan exhibited the highest organoleptic scores. Addition of mono and diglycerides 60 decreased the pH “ value and viscosity in all treatments and improved the overrun of ice milk as compared with emulsifier - free treatments except for samples containing k-carrageenan in the single form. Use of 0.1 mono and diglycerides as emulsifier produced ice milk with desirable quality and improved the organoleptic attributes of the resultant product.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/48%20IFRJ%...

Abstract

This study examined the effect of stabilizers namely konjac flour and k-carrageenan levels as well as mono diglycerides (60) as emulsifier either singly or in combinations on some physical and sensory properties of ice milk. Stabilizer blends had slight effect on pH “ value and increased the viscosity as compared with control. Slight changes were observed in pH “ value of ice milk mixes upon aging. Viscosity of ice milk mix containing konjac flour alone was higher than that of its correspondence containing K-carrageenan alone. The use of konjac flour and k-carrageenan combinations in ice milk mix formulation resulted in improvement of their overrun at the level of 0.29: 0.01 followed by that 0.27:0.03 as compared with their single form. However the overrun was still lower than that of the control. Ice milk samples containing konjac flour alone or konjac flour 0.28 and 0.02 k-carrageenan exhibited the highest organoleptic scores. Addition of mono and diglycerides 60 decreased the pH “ value and viscosity in all treatments and improved the overrun of ice milk as compared with emulsifier - free treatments except for samples containing k-carrageenan in the single form. Use of 0.1 mono and diglycerides as emulsifier produced ice milk with desirable quality and improved the organoleptic attributes of the resultant product.

[error in script]

Item Type:	Article
AGROVOC Term:	Carrageenans
AGROVOC Term:	Icecream
AGROVOC Term:	Stabilizers
AGROVOC Term:	Flours
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21825

Actions (login required)

View Item