کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891388 | 1628507 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream
ترجمه فارسی عنوان
اثر تثبیت کننده ها در فرآیند انجماد و خواص فیزیکوشیمیایی و ارگانولپتیک بستنی بر پایه شیر
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The objective of the study was to characterize the effects of selected stabilizers on the freezing process and the physicochemical properties of coconut milk ice cream. Two stabilizers were used: inulin (0.8, 1.6, 2.4, 3.2 and 4â¯g/100â¯g of the mixture) and locust bean gum (LBG) (0.2, 0.4, 0.6 and 0.8â¯g/100â¯g of the mixture). Freezing process was performed in two stages. After the temperature of the ice cream mixtures reached â6â¯Â°C, they were hardened at â30â¯Â°C for 24â¯h. Then the samples were examined for their chemical composition, overrun, melting time and melting resistance, hardness and colour. The results showed that increasing concentration of inulin and LBG resulted in a decrease in the cryoscopic temperature and melting time of ice cream. On the other hand, ice cream produced from the mixtures containing higher inulin concentration and lower LBG concentration were characterized by higher overrun. Addition of inulin and LBG cause statistically significant changes in hardness of ice cream. The differences in colour of tested ice creams were shown. The highest scores in the sensory evaluation were obtained for ice cream with LBG and 0.8â¯g/100â¯g and 4â¯g/100â¯g of inulin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 92, June 2018, Pages 516-522
Journal: LWT - Volume 92, June 2018, Pages 516-522
نویسندگان
MaÅgorzata Góral, Katarzyna KozÅowicz, Urszula Pankiewicz, Dariusz Góral, Franciszek Kluza, Agnieszka Wójtowicz,