Rheological physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80

Ilansuriyan P., . and Shanmugam M., . Rheological physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80. pp. 2579-2584. ISSN 2231-7546

Stabilizer/Emulsifier blends were created using liquid polysorbate-80 (Sample A) and powder poysorbate-80 (Sample B) separately along with other stabilizers and emulsifiers. Ice-cream samples were prepared at pilot scale using blend A and B at the dosage of 0.5 with varying fat content of butter and studied their rheological physiochemical and sensory properties. Icecreams prepared with Blend-B having higher viscosity than one done with Blend-A i.e. liquid polysorbate. The moisture content is inversely proportional to solid levels in all ice cream samples prepared. The titratable acidity value of ice cream mix was between 0.20 and 0.21. Hardness of B samples was higher in high-fat ice-creams. Maximum overrun of 15645 was obtained from B samples prepared at 0.7 fat level. Ice-creams prepared with high fat content had high melting range of 6.55 ml in 14 fat whereas it was low 0.0 ml in 10 mins in icecream with low fat. B samples made with low fat levels (0.7 and 2) had lower melting rate than A samples but it was reverse in ice-cream samples made with high fat content (6-14) in both A and B samples. Fat destabilization of B samples was higher than that of A samples. In both low and high fat ice-creams powder PS-80 had outperformed in terms of all quality parameters with higher overall acceptance as compared to ice cream samples made with liquid PS-80.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(45).p...

Abstract

Stabilizer/Emulsifier blends were created using liquid polysorbate-80 (Sample A) and powder poysorbate-80 (Sample B) separately along with other stabilizers and emulsifiers. Ice-cream samples were prepared at pilot scale using blend A and B at the dosage of 0.5 with varying fat content of butter and studied their rheological physiochemical and sensory properties. Icecreams prepared with Blend-B having higher viscosity than one done with Blend-A i.e. liquid polysorbate. The moisture content is inversely proportional to solid levels in all ice cream samples prepared. The titratable acidity value of ice cream mix was between 0.20 and 0.21. Hardness of B samples was higher in high-fat ice-creams. Maximum overrun of 15645 was obtained from B samples prepared at 0.7 fat level. Ice-creams prepared with high fat content had high melting range of 6.55 ml in 14 fat whereas it was low 0.0 ml in 10 mins in icecream with low fat. B samples made with low fat levels (0.7 and 2) had lower melting rate than A samples but it was reverse in ice-cream samples made with high fat content (6-14) in both A and B samples. Fat destabilization of B samples was higher than that of A samples. In both low and high fat ice-creams powder PS-80 had outperformed in terms of all quality parameters with higher overall acceptance as compared to ice cream samples made with liquid PS-80.

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Item Type:	Article
AGROVOC Term:	Icecream
AGROVOC Term:	Rheological properties
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Fat content
AGROVOC Term:	Stabilizers
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Butter
AGROVOC Term:	Viscosity
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24956

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