التفاصيل البيبلوغرافية
| العنوان: |
THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL. |
| المؤلفون: |
KURULTAY, ŞEFIK1, ÖKSÜZ, ÖMER1 ooksuz@nku.edu.tr, GÖKÇEBAĞ, ÖZKAN2 |
| المصدر: |
Journal of Food Processing & Preservation. Feb2010 Supplement 1, Vol. 34, p346-354. 9p. 1 Chart, 7 Graphs. |
| مصطلحات موضوعية: |
ICE cream, ices, etc., COCONUT oil, LOCUST bean gum, CELLULOSE, FROZEN desserts |
| مستخلص: |
The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun rates (OR) (30, 60 and 90%) on mix viscosity, melting time and hardness properties, which are the most important quality characteristics on industrial ice cream production. According to the investigation parameters; GG gave significantly less viscosity to the mix than LBG and CMC. In other words, LBG and CMC may be preferred to increase the viscosity of the mix or to limit the growth rate of ice crystals during recrystallization. Softness of ice creams and melting rapidity were linearly proportional to the increase of TS and ORs. PRACTICAL APPLICATIONS The most important parameters affected ice cream structure and quality are total solid, overrun and stabilizers. In many researches, the investigators have been focused of these parameters on only one or rarely two. In this research, the combined effects of different total solids (20, 30 and 40%), stabilizer types (guar gum, locust bean gum, carboxymethyl cellulose) and overrun levels (30, 60 and 90%) were investigated together in same mix and in industrial production conditions. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Business Source Index |
